1, millet and pumpkin porridge
Peel the pumpkin and cut into pieces, wash the millet, soak it in an electric cooker 1 hour, and cook until soft and rotten.
2, brown sugar millet porridge
Wash the millet, put it into the soup pot and soak it in water for about 30 minutes; Wash jujube, remove the core, and chop jujube meat for later use. Take a soup pot, fill it with appropriate amount of water, bring it to a boil, add millet, and turn to low heat for slow cooking. When the millet blooms, add chopped red dates, stir well and continue to cook. After the red dates are soft and rotten, add brown sugar and peanuts, mix well and cook for a few minutes.
3, millet yam porridge
Wash and peel the yam and cut it into small pieces; Wash millet with water. Add water 1000ml to boil, add millet and cook for 5 minutes, add yam and cook with high fire for 5 minutes, low fire for 15 minutes, add appropriate amount of sugar and mix well.
4, millet jujube porridge
Wash and drain millet; Wash the red dates and remove the stones. Millet, put it in a pot and stir-fry it over low heat until it is dry. Pour the fried millet into a casserole, add the red dates with the core removed, pour enough cold water, boil over high fire, and then reduce the mixture to thick porridge.
5, millet and corn porridge
Wash the millet and corn stigma, put them in a pot, add water and bring them to a boil. Turn off the heat, stir with a spoon, then cook until the broken rice is sticky, and add rock sugar according to your own preferences.