Ingredients: 30 grams of millet, 20 grams of celery and 2 mushrooms.

Production steps:

1. Wash celery, dice and blanch with boiling water; The mushroom is pedicled, washed and cut into pieces.

2. Boil the soup pot with cold water, add the millet to boil, cook on medium heat until the millet swells, and add the diced mushrooms to continue cooking.

3. Cover the pot, turn to low heat and cook the millet, then add the diced celery and boil.

Millet contains a variety of vitamins, amino acids, fats and carbohydrates, and has high nutritional value. Every 100g of millet contains 9.7g of protein and 3.5g of fat, which is not lower than that of rice and wheat. Generally, there is no carotene in cereals, but the content of millet is 0. 12 mg per 100 g, and the content of vitamin B 1 ranks first among all cereals. The sugar content of millet is also very high, 72.8 grams per 100 grams, and the heat output is much higher than that of rice. In addition, millet is rich in vitamin B 1. B2, etc. It also has the function of preventing indigestion and aphtha.