Rice, millet, carrots, pumpkins, grass eggs

2. Recipe practice:

Soak rice and millet for half an hour, so that the cooked porridge is softer and more waxy.

Shred carrots and chop pumpkins.

Put rice, millet and water in a BB pot at the ratio of 1:8, stew for 1 hour, add carrots and pumpkin pieces, and continue to stew for 1 hour.

After the grass eggs are cooked, take the yolk, put it in a bowl and mash it with a spoon.

Mix the cooked porridge and egg yolk evenly and serve.