Millet and pumpkin porridge is an ancient delicacy. Even in the era of lack of materials, every autumn, the millet was collected, and the pumpkins turned green to yellow one by one, and millet pumpkin porridge came into being.
I remember that at the earliest time, from the seeds falling to the fragrant rice porridge, it was all done by hand. It was said that it took three times to repeat the operation from millet to millet, milling rice and winnowing chaff, and repeating it several times to turn the yellowish and whitish millet into golden millet. Later, with the electric mill, it was quick and easy, but the old man at home said that the millet pushed out by the electric mill was not fragrant, and it was not as good as the millet pushed out in circles. As a result, all the old buildings in the village have been demolished, but which stone mills have been repaired more and more beautifully and are better used than before.
Today, people who pay attention to health still like millet pumpkin porridge. Millet is good for gastrointestinal tract and can recuperate the body. Millet is rich in vitamins and minerals, which can promote digestion and is very suitable for people with bad stomach. Pumpkin is rich in vitamin A, vitamin C, zinc, potassium, cellulose and pectin, which can protect the stomach and help digestion. The combination of the two is very helpful for people with bad stomach to drink it often.
I will share the practice below. If you have different opinions, please leave a message in the comment area. I will be very grateful.
Millet pumpkin porridge
Food ingredients: pumpkin, millet, a handful of rice (I'm used to grabbing a handful of rice, but I don't have to let it go)
1, Xiaomi, wash a handful of rice and soak it in water for 30 minutes.
2. Wash and peel the pumpkin and cut it into arbitrary small pieces.
3, cut the pumpkin, put it in the pot with cold water, and add enough water at a time.
4. After boiling, add the soaked millet, cook for 10 minute on high fire, and then continue to cook for half an hour on low heat. When it's a little sticky, stick it with a spoon.
Stir slowly at the bottom of the pot, one is to prevent the pot from burning, and the other is to release the nutrients of millet effectively.
5. Millet porridge that becomes sticky and fragrant like this is ready. According to the words of the older generation, the standard of the best millet pumpkin porridge is one meter and one meter (that is, a rice grain follows a rice grain)
6, scooping up a bowl, that is, nourishing the stomach and strengthening the spleen, drinking well and nourishing people, is an economical home-cooked meal.
Tips:
① Soak the millet half an hour in advance when cooking millet porridge, so that the cooked millet porridge is sticky and delicious.
(2) Don't stir the rice immediately after the water is boiled, and then stir it when the porridge becomes a little sticky. It's delicious and labor-saving.
I am a knowledgeable person. Is it useful for you to share with my friends today? Thank you very much for reading, like my article, don't forget to pay attention to+like it, if you have different opinions, please leave a message, and we will move forward together on the way forward.