Ingredients: pumpkin and millet.

1. Peel and cut the pumpkin, wash the millet and soak it in water for 20 minutes;

2. Prepare half a bottle of boiling water, pour it into the rice cooker and cook the millet for 30 minutes. When cooking millet, beat the pumpkin into mud with a blender;

After 3.30 minutes, add pumpkin and cook. Continue to cook for about 15 minutes. Stir it from time to time to avoid sticking to the pan.

Chicken porridge with fresh mushrooms

1. Shred chicken breast, mix well with a little salt and cornmeal, and put it in the refrigerator;

2. Wash the rice and put it into the soup pot, add enough water, and turn to low heat for 30 minutes after the fire is boiled;

3. Fresh mushrooms are washed, pedicled, boiled, drained and sliced;

4. Put the corn kernels and fresh mushroom slices into the porridge and simmer for 15 minutes;

5. Turn to high heat, add shredded chicken, stir while cooking until shredded chicken becomes discolored, and season with appropriate amount of salt.

Salted egg yolk roast duck porridge

1, washed with rice and glutinous rice (rice: glutinous rice = 2:1);

2. After soaking in cold water 1 hour, add a little salt;

3. Pour in two spoonfuls of salad oil and marinate for 30 minutes;

4. Deproteinize salted duck eggs, leaving only yolk, spraying cooking wine, and steaming in a boiling pot;

5. Crush the back of a rice spoon for later use. Take the duck breast from the roast duck and cut it into cubes.

6. Boil the rice and stir it in one direction until the rice boils and blooms;

7. Add the egg yolk mud, add the roast duck after cooking for 5 minutes, and turn off the heat as soon as the porridge is opened (the roast duck will lose a lot of umami if it is cooked for a long time). Finally, add salt and chicken essence to taste. Comrades who like coriander taste can add some coriander powder!