Practice of rice millet porridge:
Preserved egg lean meat porridge Wash rice and a little glutinous rice twice, and then soak it in water for about half an hour. Peel the preserved eggs and cut them into dices. Cut the lean meat into small pieces, grab it evenly with salt and chicken essence, add some cooking wine to remove the fishy smell, marinate for a while, blanch it with boiling water until it changes color, and take it out. Add a lot of water to the soaked rice, then turn to low heat and cook slowly, stirring from time to time to prevent sticking to the pot. When the rice soup is a little sticky, add preserved eggs and lean meat, continue stirring, and after about a minute or two, add appropriate amount of salt and monosodium glutamate to taste.
Bone porridge. Wash the bones of the trunk and knock out cracks to facilitate the taste. After washing rice, add water to boil it, put it into the trunk bone, add some cooking wine and ginger powder to remove the fishy smell, then boil it, and simmer slowly. Add a proper amount of salt in the process of boiling, while stirring constantly. When the porridge is thick and the bones are cooked, add monosodium glutamate.
Sweet potato porridge. Wash the sweet potato, peel it and cut it into small pieces. Wash the rice twice, add water and boil it in a pressure cooker or rice cooker. After the water boils, open the lid and put in the sweet potato pieces. Cover and continue to cook. When cooking again, if it is a pressure cooker, it will be changed from a big fire to a slow fire; If it is a rice cooker, open the lid and cook. Stir with a spoon or chopsticks from time to time to prevent the pan from sticking. At the same time, be careful not to let the porridge overflow. When the local melons become soft and rotten and the rice becomes sticky, you can turn off the fire or unplug the power, leave a small crack on the lid and stew it.
Yam porridge: Peel the yam, wash it, cut it into pieces with a hob, wash the rice, put it in a pot, put the yam together, add a lot of water, boil it with strong fire, and then turn to low heat. When porridge becomes sticky and chopsticks can be inserted into yam, it can be adjusted to be sweet or salty according to personal preference.
After understanding the practice of millet porridge, you can do it according to the above method when making millet porridge, but it should be noted that when eating millet porridge, evening is the best choice. This kind of food is low in calories, which will not harm your health. You can rest assured to eat more at night.