Specific practices:
First, red dates and apple millet porridge:
1, millet and jujube are washed and soaked for 30 minutes.
2. Put the soaked millet and red dates into the pot, add hot water, bring them to a boil, then simmer for about 20 minutes, and the millet begins to thicken.
3. Wash the apple when cooking porridge, remove the core and cut it into small pieces.
4. Put the cut apples into the pot and cook them together. When they boil again, add rock sugar. When the rock sugar melts, you can turn off the fire.
Second, pumpkin chestnut porridge:
1. Prepare materials, wash rice and soak in water.
2. Peel the old pumpkin, clean it and cut it into small pieces. Chestnuts are soaked in boiling water to remove the inner membrane.
3. Put all the processed ingredients into the rice cooker and add appropriate amount of water. Cover the pot and choose the porridge cooking mode.
4. After cooking, add appropriate amount of rock sugar according to personal taste, and cook for another two minutes. Third, chestnut purple potato miscellaneous grains porridge:
1, millet and miscellaneous grains are washed with clear water and then soaked in clear water.
2. After washing and peeling the purple potato, cut it into small dices and peel off the inner membrane of chestnuts. You buy chestnuts without shells. Just soak it in boiling water and pull the inner membrane of chestnut with chopsticks to remove it.
3. Put all the processed ingredients into the rice cooker, add appropriate amount of water, cover the pot, and choose the mode of miscellaneous grains porridge.
4. After cooking, add appropriate amount of rock sugar according to personal taste, and wait for two minutes.
Four or three colors of quinoa millet porridge;
1. Prepare materials. The ratio of millet to tricolor quinoa can be put at will. First, wash millet and quinoa separately and soak them in warm water for 30 minutes.
2. Put the soaked millet and quinoa into the casserole and add enough hot water.
3. After the fire is boiled, turn to low heat and cook until the quinoa begins to sprout.
4, add the right amount of rock sugar, rock sugar can be turned off after melting. The amount of rock sugar is adjusted according to personal taste.
Five, pumpkin sweet potato millet porridge:
1. Rinse the millet with clear water and soak it in clear water for 30 minutes.
2. Wash the sweet potato, peel it and cut it into dices, and peel the pumpkin and cut it into dices.
3. Put the soaked millet into the pot, add appropriate amount of hot water, boil and put the chopped pumpkin and diced sweet potato into the pot.
4. After the fire is boiled, turn to medium and small fire and cook until the millet is sticky and the pumpkin and sweet potato are soft and rotten. Add a proper amount of rock sugar and stir well, then turn off the heat.
Six, yam millet porridge:
1. Wash the millet and soak it in warm water. After peeling the yam, clean it and cut it into small pieces. Peel the yam and put it in clear water to prevent it from turning black.
2. Take a casserole, pour a proper amount of hot water, boil the millet in the pot, and put the peeled yam into the pot together.
3, the fire turns to a small fire, simmer for 20 minutes, the millet thickens, the yam becomes soft and glutinous, and the right amount of rock sugar is added.
4. After the crystal sugar melts, you can turn off the fire. Just put the washed medlar before turning off the fire.
Related information:
It is most comfortable to drink a bowl of porridge in the morning. These six kinds of porridge are simple and nutritious. If you don't want to get up early in the morning, you can also make an appointment for a rice cooker.