Ingredients: millet100g, pumpkin 300g.
Practice: peel the pumpkin, then wash it, cut it into pieces and put it aside. Then wash the millet in the same way and soak it in water for about 20 minutes. Next, prepare an appropriate amount of water, generally about 500ml, pour it into the pot, boil the water with strong fire, then add millet and cook it with slow fire for about half an hour. Finally, pour the cut pumpkin into the pot and continue cooking for about 15min, and stir it from time to time after adding the pumpkin to avoid things happening.
When cooking millet and pumpkin porridge, you need to pay attention to one thing. First, soak the millet in advance before cooking porridge, which will not only save the time of cooking porridge, but also make the porridge taste better, more delicate and more sticky. Secondly, add water before cooking porridge. Avoid adding water to the pot in the middle of porridge cooking, or it will stick to the pot. Finally, when cooking porridge, it is best not to stir it frequently. Wait until the millet is cooked and the pumpkin is put in, and then stir it with a spoon a little. This will not only prevent the pot from sticking, but also easily crush the pumpkin.
Millet, as the "head of the whole grain", contains many vitamins, amino acids, fats and carbohydrates, and is rich in iron, so it is very suitable for people with iron deficiency anemia, and pumpkin is also very easy to digest, so the porridge cooked by millet and pumpkin can be drunk by ordinary people, especially children and the elderly, because pumpkin and millet have good dietotherapy effects and are suitable for some people with weak spleen and stomach.