Ingredients: pumpkin and millet.

1. Peel and cut the pumpkin, wash the millet and soak it in water for 20 minutes;

2. Prepare half a bottle of boiling water, pour it into the rice cooker and cook the millet for 30 minutes. When cooking millet, beat the pumpkin into mud with a blender;

After 3.30 minutes, add pumpkin and cook. Continue to cook for about 15 minutes. Stir it from time to time to avoid sticking to the pan.

Chicken porridge with fresh mushrooms

1. Shred chicken breast, mix well with a little salt and cornmeal, and put it in the refrigerator;

2. Wash the rice and put it into the soup pot, add enough water, and turn to low heat for 30 minutes after the fire is boiled;

3. Fresh mushrooms are washed, pedicled, boiled, drained and sliced;

4. Put the corn kernels and fresh mushroom slices into the porridge and simmer for 15 minutes;

5. Turn to high heat, add shredded chicken, stir while cooking until shredded chicken becomes discolored, and season with appropriate amount of salt.

Purple potato yam porridge

Raw materials: purple potato 1 piece, yam 1 piece (about 1 foot in length), rice 1 cup, and appropriate amount of rock sugar.

1, Chinese yam peeled in running water and cut into hob blocks, and purple potato peeled and cut into hob blocks;

2. Put the rice into a rice cooker, add a proper amount of water, and cook porridge 1 hour;

3. When the rice porridge is boiled for 20 minutes, add purple potato and yam, and finally add rock sugar 15 minutes.