Everyone is useful to know how to boil a millet porridge

Millet porridge is useful in many diseases. Quite often it is used in dietary nutrition. With heart disease, millet porridge replenishes potassium and magnesium, which is contained in the croup. When recovering from illness, millet porridge displays the decay products of antibiotics, which the person received for a long time. Millet porridge perfectly restores strength, strengthens immunity. It's not for nothing that every cook in the army divisions knows how to cook millet porridge so that the soldier is always full, strong, healthy and bold.

I was taught from childhood to millet porridge. At a time when all my peers were weeding the semolina porridge, I basically ate millet gruel. I did not go to kindergarten, I lived with my grandparents and from early childhood I remember grandmother's porridge in a pot on the stove. My grandmother was well aware of how to cook millet porridge. She always turned out to be crumbly.

I'll tell you a little secret of preparation of cereals for cooking such porridge, which my grandmother gave me. To begin with millet cereals, which you buy in the store you need to rinse well in seven waters. First, wash the rump in cold water, then in warm water and, finally, in hot water. After that, dry it a bit and lightly burn it on a dry cast-iron frying pan, that is, without oil. Such cereal can be stored in a linen bag and used for cooking porridge.

When my grandmother had to cook millet porridge, she just took the ready-made cereals, poured it boiling water, salt and cooked about twenty minutes on a slow fire kerosene. I remember well that she never opened the lid. Then she poured water, poured a new boiling water, added butter, pieces of pumpkin or turnip and dropped the pot on the stove into a special hole. She poured out four fingers of water high above the level of cereals. So the porridge was cooked until the water evaporated completely .

With this method of cooking porridge, it always turned out friable, did not stick together. The jam from apples or honey was already added to the plate with the finished porridge.

Dad often cooked millet porridge in our house. Naturally, we did not have a stove, and the process of making millet porridge was carried out on a gas stove. At first, my father poured the rump with hot water and cooked for ten minutes, then drained the water and refilled with boiling water. So he changed the water twice. For the third time, my father took boiling water twice as much as cereals and cooked until ready over a slow fire for about half an hour. Oil, sugar, raisins or jam were added to the finished porridge. For the pope, there was never a question of how to boil the mush porridge, he knew about it since childhood. But he got a viscous millet porridge, probably because the croup absorbed water during washing, cooking, and water, the father took a lot.

With the birth of a grandson, we tried to give him different porridges. Grind the cereals in a coffee grinder and cook baby porridge. But most of all he liked millet porridge with milk. When a grandson came to visit us, we cooked porridge not on water, but on milk. Millet cereals I cooked, as usual, according to my grandmother's recipe. She took a glass of cereal, poured two glasses of hot water and evaporated water over medium heat. Then poured hot water and cooked for ten minutes. After that, the water was drained, and the porridge was poured with hot milk in the amount of two and a half cups and brought to a readiness under the lid on a slow fire. I did not salt the groats. Salt, sugar, butter was added to the finished porridge, in a plate.

This porridge was eaten by adults and baby. Touched for both cheeks! Maybe it's just for the company at a common table, and maybe in our family genetically the love of millet porridge is genetically transmitted.

The secret of the preparation of cereals for the preparation of millet porridge is transmitted and performed impeccably from generation to generation. But the question of how to boil the cereal millet, already everyone decides in their own way. Grandmother's porridge turned out friable, my father's viscous, but I have a liquid one.

Now my daughters in their families continue to keep the tradition of making millet porridge. The younger daughter prepares her in a multivark, and the eldest - in clay pots in the oven.