Millet porridge is very tasty and useful! Cooked in this way, the porridge really becomes like fluff - airy, very soft! In order to get rid of the possible bitterness, it is necessary to thoroughly process the millet, which means that it must be washed in several waters, each time draining it until the water becomes crystal clear and the last time it is poured with boiling water for 30 seconds, then and merge it; You also need to choose black and missing grains. This will guarantee that the porridge will be without the slightest bitterness! Serve this mess with butter, it's delicious!
Ingredients:- Groats millet 2 tbsp.
- Eggs chicken 1 pc.
- Butter 75 g
- Water boiled 4 tbsp.
- Salt 1 tsp.
- Step 1 For the preparation of downed millet porridge, we need fried croquet, egg, salt, butter, water.
- Step 2 In order to get rid of the possible bitterness, it is necessary to thoroughly process the millet, it needs to be washed in several waters, each time draining it until the water becomes crystal clear and the last time to pour the millet with boiling water for 30 seconds, then drain it ; You also need to choose black and missing grains.
- Step 3 We drive into the rump raw egg.
- Step 4 Carefully grind the croup and the egg.
- Step 5 Now put the prepared millet croup on the baking sheet in one layer. We put in the oven, heated to 60 C, with convection on for 50-60 minutes.
- Step 6 Groats should be mixed frequently until it again becomes friable. You can also leave the rump on a baking sheet at room temperature, but then the preparation time increases to 3 hours!
- Step 7 Pour the rump into a saucepan or saucepan. In the meantime, we must boil the water, in which we pour salt.
- Step 8 Fill millet croup with salted boiling water.
- Step 9 Cook on low heat under the lid until done. Remove the pan from the plate, add the butter and mix. Porridge is ready, you can serve to the table!