Practice: Peel the fresh pumpkin and cut it into small pieces for later use. Wash the millet and soak it in clear water for about 20 minutes. Pour a proper amount of boiling water into the rice cooker, then put the millet in the pot for about half an hour, and mash the cut pumpkin pieces with a blender. After half an hour, pour the pumpkin puree into the pot and cook it with millet for 15 minutes. When cooking, stir constantly with chopsticks to avoid sticking to the pot.

2, preserved egg lean porridge

Practice: chop the cleaned lean meat into powder, sprinkle with a little salt, oil and corn flour and mix well. Preserved eggs are shelled and cut into small pieces, and onions are also chopped for later use. Cook the rice into a paste with high fire, then pour in the preserved eggs and stir slowly. After the preserved eggs are melted in the porridge, add salt and minced meat and continue stirring. After the minced meat changes color, add seasoning and onion.

3. Mung bean porridge

Practice: Wash mung beans and rice with clear water, add clear water to the pot, and then put mung beans into the pot. After the mung bean is boiled, add the rice and continue to cook for half an hour until the rice is sticky.