Pumpkin millet porridge(nan gua xiao mi zhou )

Pumpkin millet porridge

Introduction:

"Millet porridge is the porridge I drank most after I gave birth to my baby. It's warm and tonic, and it's rich in B vitamins. It can strengthen the spleen and nourish the stomach. I often drink it at ordinary times. Now when I have a baby, I will cook it for her. It can nourish the body and digest better. This time, I also add pumpkin. The effect of Nangua is to eliminate body toxins, strengthen the spleen and nourish the stomach. Also add the donkey hide gelatin jujube and wolfberry

Production steps:

Step 1: rinse the millet.

Step 2: the leftover rice from the last meal can be put into the pot together.

Step 3: pour the washed millet into the pot.

Step 4: peel the pumpkin and cut into large pieces.

Step 5: pour the cut pumpkin into the pot.

Step 6: pour in the right amount of water.

Step 7: add appropriate amount of wolfberry and Ejiao jujube.

Step 8: cover the pot and press the congee key to cook.

Materials required:

Xiaomi: 100g

Pumpkin: 200g

Leftover rice: right amount

Ejiao jujube: right amount

Wolfberry: moderate

Note: 1. Can only use millet, I was the last meal left a little rice cooked together. 2. You can also add some glutinous rice. 3. Pumpkin and Ejiao jujube are sweet. If you like to eat them, you can put some rock sugar.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Nan Gua Xiao Mi Zhou