Pumpkin millet porridge

Ingredients: 300g pumpkin, 6 red dates, 0g millet100g brown sugar.

Practice: Wash red dates, remove cores and cut into small pieces. Wash and soak the millet for half an hour. Wash the pumpkin, cut into small pieces, and steam in the pot 15 minutes. Pour millet and jujube into the pot and add water to boil. Pour in the steamed pumpkin and cook until it thickens.

Milk miscellaneous grains porridge

Ingredients: 60g black beans, 60g black rice, 60g glutinous rice, 60g red beans, 250ml milk and 3 pieces of rock sugar.

Practice: Wash and soak black beans, black rice and red beans for 4 hours, boil water in the pot, pour in the soaked materials, boil on low heat, add glutinous rice 1 hour, continue to cook on low heat for 25 minutes, pour in milk, and turn off the heat after boiling.

Lycium barbarum glutinous rice porridge

Materials: glutinous rice120g, 30 medlar, brown sugar10g.

Practice: Wash the glutinous rice, pour it into the pot, add appropriate amount of water to boil, cook it on low heat until it becomes thick, pour in brown sugar and cook it until it melts, and pour in Lycium barbarum 5 minutes before leaving the pot.

Cereal porridge

50g ingredients of black beans: 50g glutinous rice, 50g black rice, 50g red beans, 50g lotus seeds, 50g peanuts, 20 Chinese dates 10, and 20 Chinese wolfberry fruits/brown sugar 10g.

Practice: Wash peanuts, red beans, glutinous rice, black rice and black beans, soak for 2 hours, boil the water in the pot, add the soaked ingredients, cook for 40 minutes on high fire, add red dates and lotus seeds for 25 minutes, and finally add brown sugar and medlar.

Ingredients for nourishing and calming the nerves porridge: 50g of black rice, 50g of red beans, 50g of glutinous rice, 50g of lotus seeds and brown sugar 10g.

Practice: Wash and soak red beans, lotus seeds and black rice for one hour. Put red beans and lotus seeds into a pot, add appropriate amount of water, reduce the heat, stew for 40 minutes, then pour glutinous rice and black rice, continue stewing for 30 minutes, add brown sugar, stir and melt, and then turn off the heat.

Yam millet porridge

Ingredients: millet100g, 20 medlar, brown sugar10g, and 50g yam.

Practice: Peel the yam and cut it into small pieces for later use. Wash the millet, boil the water in the pot, pour in the millet and low heat, pour in the yam after 5 minutes, stew for about 25 minutes, pour in the brown sugar and medlar, stir well and turn off the heat.