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The method of cooking Rice Congee with sorghum rice

1. The practice of cooking Rice Congee with sorghum rice: rinse the sorghum rice and soak it with proper amount of water for 30 minutes. Put the sorghum rice into the pot, add the right amount of water, boil over high heat and turn to low heat for 30 minutes. Cook until the sorghum rice is well done, add the right amount of salt and stir well. You can add some sugar or milk according to your taste to increase the taste.

2. Put the soaked sorghum rice into the cooking pot and add an appropriate amount of water. The ratio of water to sorghum rice is about 1:8. Because the sorghum rice absorbs water easily, the porridge will be thicker. Next, put the pot on the fire, bring it to a boil over high heat, and then turn to a low heat to continue to cook. Keep stirring the congee juice along the way to prevent the sticky pot or the bottom of the porridge from being scorched.

3. The correct way to cook porridge for sorghum rice is to wash the sorghum rice, soak it for 2 hours, boil it over high heat and simmer until it is soft and rotten. Sorghum rice is a kind of nutritious coarse grain, which is rich in protein, vitamins and minerals. When cooking sorghum rice porridge, sorghum rice needs to be soaked for a period of time to make it fully absorb water and expand, and then simmer slowly over low heat, which can ensure the taste and nutritional value of sorghum rice.

4. It's very simple to use an electric rice cooker. It basically doesn't need any reason. It takes more water than cooking. The ratio of rice to water is 1:3. It's best to add some oil and turn it on and stir it at a certain time.

Tips on the practice of Sorghum porridge

1. The practice of sorghum porridge: rinse the sorghum rice and soak for 30 minutes to 1 hour. Put the sorghum rice into the pot, add the right amount of water, boil over high heat and turn to low heat for 30 minutes to 1 hour until the sorghum rice is boiled. Keep stirring to prevent sorghum rice from sticking to the pot. Add the right amount of sugar and cook for another 5 minutes. Turn off the heat, add the right amount of milk or soy milk, stir well.

2. The practice of sorghum porridge: prepare sorghum, water, glutinous rice, red jujube, longan and other ingredients. Rinse the sorghum, put it in a pot and boil it with water, then cook over low heat for 1-2 hours until the sorghum is boiled. Rinse the glutinous rice, add the sorghum porridge and cook for another 10-15 minutes until the glutinous rice is cooked. Add red dates, longan and other ingredients, continue to cook for 5-10 minutes. Finally, add the right amount of sugar according to your taste.

3. The practice of sorghum porridge: rinse the sorghum rice and soak for 30 minutes to 1 hour. Put the sorghum rice into the pot, add the right amount of water, boil over high heat, turn to low heat and cook for 30 minutes until the sorghum rice is cooked. Add the right amount of sugar or honey and stir well. The efficacy and function of sorghum porridge: sorghum porridge is rich in dietary fiber, which helps to promote intestinal peristalsis and prevent constipation.

4. The correct way of cooking porridge for sorghum rice is to wash the sorghum rice and soak it for 2 hours to make it fully absorb water and expand. Put the soaked sorghum rice into the pot and add the right amount of water. After the heat is boiled, turn to low heat and simmer slowly. Pay attention to stirring during the period to prevent sticking pot. Continue to simmer over low heat until the sorghum rice becomes soft and rotten and the porridge is thick. According to your taste, you can add the right amount of seasoning, such as salt or sugar, to adjust the taste of porridge.

5. Prepare sorghum rice and water for rice porridge. The ratio of sorghum rice to water is about 1:10. If you like thicker porridge, you can reduce the amount of water appropriately. The production steps of sorghum rice are cleaned. Put the sorghum rice into the pot, add enough water and bring to a boil. Turn the water to a low heat and boil slowly. Stir from time to time in the process of cooking to prevent sticking to the pot.

6. Sorghum rice porridge is a traditional Chinese farm dish with high nutritional value. The following is the practice of sorghum rice porridge: material:-sorghum rice: right amount-water: right amount of steps: wash sorghum rice and soak in water for about 30 minutes in order to gelatinize faster. Pour sorghum rice and proper amount of water into a saucepan or rice cooker.

The correct method of cooking porridge with sorghum rice

1. The practice of cooking Rice Congee with sorghum rice: rinse the sorghum rice and soak it with proper amount of water for 30 minutes. Put the sorghum rice into the pot, add the right amount of water, boil over high heat and turn to low heat for 30 minutes. Cook until the sorghum rice is well done, add the right amount of salt and stir well. You can add some sugar or milk according to your taste to increase the taste.

2. The correct way of cooking porridge for sorghum rice is to wash the sorghum rice and soak it for 2 hours to make it fully absorb water and expand. Put the soaked sorghum rice into the pot and add the right amount of water. After the heat is boiled, turn to low heat and simmer slowly. Pay attention to stirring during the period to prevent sticking pot. Continue to simmer over low heat until the sorghum rice becomes soft and rotten and the porridge is thick. According to your taste, you can add the right amount of seasoning, such as salt or sugar, to adjust the taste of porridge.

3. Sorghum rice is washed clean. Put the sorghum rice into the pot, add enough water and bring to a boil. Turn the water to a low heat and boil slowly. Stir from time to time in the process of cooking to prevent sticking to the pot. The cooking time varies according to the variety and texture of sorghum rice, which usually takes 30-60 minutes until the sorghum rice becomes soft and waxy and the porridge becomes thick. Taste and flavor characteristics the sorghum rice porridge cooked in this way tastes soft and waxy with a hint of grain aroma.

4. practice: wash the sorghum rice and boil it into porridge. After the sorghum rice is cooked, add rock sugar, continue to cook until saccharified, and take it when it is warm. Efficacy of this porridge can strengthen the spleen and stomach, invigorate body and quench thirst. Related knowledge 1) Sorghum rice porridge material: sorghum rice 100g, Jiling mulberry cuttlebone 20g. Practice: first fry the mulberry cuttlebone to get the juice, and then boil the porridge with sorghum rice. Efficacy: harmonize stomach and spleen, replenish qi and eliminate accumulation.

5. Prepare ingredients, 1 bowl of sorghum rice and half bowl of kidney beans. Rinse sorghum rice and kidney beans. Put the washed sorghum rice and kidney beans into the tank of the rice cooker and add the right amount of water. Connect the power supply, select the porridge function, turn on the switch, and the water time is 50 minutes. After 50 minutes, the sorghum rice porridge is ready, you can add the right amount of granulated sugar, with breakfast to promote digestion, which is good for health.

How to cook porridge with sorghum rice

The practice of cooking Rice Congee with sorghum rice: rinse the sorghum rice and soak it with proper amount of water for 30 minutes. Put the sorghum rice into the pot, add the right amount of water, boil over high heat and turn to low heat for 30 minutes. Cook until the sorghum rice is well done, add the right amount of salt and stir well. You can add some sugar or milk according to your taste to increase the taste.

The practice of sorghum porridge: rinse the sorghum rice and soak for 30 minutes to 1 hour. Put the sorghum rice into the pot, add the right amount of water, boil over high heat and turn to low heat for 30 minutes to 1 hour until the sorghum rice is boiled. Keep stirring to prevent sorghum rice from sticking to the pot. Add the right amount of sugar and cook for another 5 minutes. Turn off the heat, add the right amount of milk or soy milk, stir well.

Wash the sorghum rice and soak for 2 hours to make it fully absorb water and expand. Put the soaked sorghum rice into the pot and add the right amount of water. After the heat is boiled, turn to low heat and simmer slowly. Pay attention to stirring during the period to prevent sticking pot. Continue to simmer over low heat until the sorghum rice becomes soft and rotten and the porridge is thick. According to your taste, you can add the right amount of seasoning, such as salt or sugar, to adjust the taste of porridge.

Prepare ingredients: 1 bowl of sorghum rice and half bowl of kidney beans. Wash the sorghum rice and kidney beans. Put the washed sorghum rice and kidney beans into the tank of the rice cooker, add the right amount of water and cook for about 50 minutes. Sorghum rice after shelling is sorghum rice, commonly known as millet, Reed millet, Zizania caduciflora, Zizania caduciflora, Reed millet and so on. Sorghum is one of the traditional grains in China. Sorghum belongs to the genus Gramineae annual herbs, which is one of the ancient cereal crops.

Turn the water to a low heat and boil slowly. Stir from time to time in the process of cooking to prevent sticking to the pot. The cooking time varies according to the variety and texture of sorghum rice, which usually takes 30-60 minutes until the sorghum rice becomes soft and waxy and the porridge becomes thick. Taste and flavor characteristics the sorghum rice porridge cooked in this way tastes soft and waxy with a hint of grain aroma. Can be served with some small dishes, such as Cucumber in Sauce, mustard and so on, the taste is better.

Sorghum rice is a common grain, which can be used to make porridge, rice and other food. Before making sorghum rice porridge, you first need to prepare the necessary materials, including sorghum rice, clear water and the right amount of salt. It is recommended to soak the sorghum rice for a period of time to make it easier to cook and the porridge juice to be thicker and more delicious.

Correct cooking method of sorghum rice porridge

Sorghum rice, japonica rice, rock sugar, raisins. Wash rice, rinse raisins and soak in clean water. Heat the casserole with water, put in the rice, boil over high heat, turn to low heat and simmer until the sorghum rice blossoms. Put in the raisins. Cook over low heat for another 5 minutes. Add the rock sugar and cook until the rock sugar melts. Stew a little longer and the porridge will be sticky. Bring it out and enjoy.

Cook over high heat for 15 minutes, change to low heat and continue to cook. Cook for about 20 minutes, soften the sorghum rice and eat.

Wash the sorghum rice and soak for 2 hours to make it fully absorb water and expand. Put the soaked sorghum rice into the pot and add the right amount of water. After the heat is boiled, turn to low heat and simmer slowly. Pay attention to stirring during the period to prevent sticking pot. Continue to simmer over low heat until the sorghum rice becomes soft and rotten and the porridge is thick. According to your taste, you can add the right amount of seasoning, such as salt or sugar, to adjust the taste of porridge.

The practice of cooking sorghum rice porridge

Wash the sorghum rice and soak for 2 hours to make it fully absorb water and expand. Put the soaked sorghum rice into the pot and add the right amount of water. After the heat is boiled, turn to low heat and simmer slowly. Pay attention to stirring during the period to prevent sticking pot. Continue to simmer over low heat until the sorghum rice becomes soft and rotten and the porridge is thick. According to your taste, you can add the right amount of seasoning, such as salt or sugar, to adjust the taste of porridge.

Put the soaked sorghum rice and water into the pot according to 1:8 volume ratio. Put the pot on the fire and bring to a boil. Turn to low heat and cook slowly. Keep stirring in the process of cooking porridge to prevent the sticky pot or the bottom of the porridge from being scorched. Porridge cooked until water absorption, moderate consistency, rice soft waxy and yellowish when seasoned with salt. If you like sweet porridge, add rock sugar or granulated sugar at this time.

Put the soaked sorghum rice into the boiling pot and add the right amount of water. The ratio of water to sorghum rice is about 1:8. Because the sorghum rice absorbs water easily, the porridge will be thicker. Next, put the pot on the fire, bring it to a boil over high heat, and then turn to a low heat to continue to cook. Keep stirring the congee juice along the way to prevent the sticky pot or the bottom of the porridge from being scorched.

Preparation of ingredients for cooking sorghum rice porridge: prepare half a jin of sorghum rice; appropriate amount of sugar. Steps: first wash the sorghum rice, put it into the pot, add the right amount of water, boil it with a strong fire, and then boil it over low heat until the rice soup is thick. Finally, when eating, put the porridge into a bowl and add sugar to serve. The nutritional value of white sugar contains trace proteins and amino acids needed by the human body.