material

30g millet, jujube 10, water.

working methods

1. Prepare materials

2. Wash and drain the millet, and wash and remove the red dates for use.

3. Wash the drained millet, put it in a pot and stir-fry it with low fire.

4. stir fry until dry.

5. Pour the fried millet into the casserole, add the pitted red dates, and pour enough cold water.

6. Boil over high heat, and turn to low heat until it thickens into porridge (during this period, it is necessary to keep stirring to prevent sticking to the bottom). If you like sweets, you can add sugar and mix well when eating.

Practice 2, apple millet porridge

material

Apple 1, millet 100g, water 1000ml.

working methods

1, the materials are all ready.

2. Wash the millet twice, peel and core the apple, and then dice it.

3. First put water in the pressure cooker, then add the millet, then add the diced apples, put the lid on the stove and boil it, then turn to low heat and cook for 20 minutes.

Practice 3, pumpkin millet porridge

material

0.5 cup of rice, 0.5 cup of millet, 200 grams of pumpkin and proper amount of water.

working methods

1. Wash the rice and put it in a ceramic pot;

2. Add an appropriate amount of water, add it according to the usual thick porridge, and boil it over medium heat;

3. Peel the pumpkin and cut it into small pieces, put it in ceramic pot and cook it together, and boil it over medium heat;

4. Change to slow fire, simmer until the pumpkin is soft and rotten, and press the pumpkin pieces into mud with the back of a spoon and mix well.

Practice 4, sea cucumber millet porridge

material

Millet, vegetables, sea cucumber, shredded ginger and chopped green onion.

working methods

1, the millet is washed and soaked in water;

2. Wash vegetables and sea cucumbers, shred ginger and chopped green onion, and slice sea cucumbers (Gong Pin sea cucumbers); (

3. Put enough water into the soup pot, add millet after the water is boiled, add sea cucumber after the pot is boiled, and continue to cook for about 5 minutes after the pot is boiled again, while stirring with a spoon;

4. Add shredded ginger, cover the lid and turn to low heat for cooking. Do not open the lid during this period;

5. After about 25 minutes, open the pot cover, add 1 teaspoon of concentrated chicken juice, stir and mix, and cook for 2 minutes on high fire. Finally, sprinkle some salt, add white pepper to taste, sprinkle a few drops of sesame oil with chopped green onion, turn off the fire and put it in a bowl for warm food.

Practice 5, Shuang Ren millet porridge

material

Millet 200g, walnut kernel (cooked) 50g, pine nut (cooked) 50g, medlar 15g.

working methods

1. Wash the millet, put it in a clear water pot and cook it with low heat until it is slightly cooked.

2. Add walnuts and pine nuts and stir well. Cook over low heat until cooked.

3. Add Lycium barbarum and mix well. Cook until the porridge juice is thick and put it in a bowl.