A bowl of millet pumpkin jujube porridge recipe is introduced. Drinking it will warm your heart and spleen, and the haze in your heart will suddenly dissipate. Materials: 75g of millet, 0g of glutinous rice15g, 6g of red dates and 200g of pumpkin. Prepare raw materials, cut red dates into small pieces with scissors, and discard the jujube stones; 2. Peel the pumpkin (slightly thicker) and steam it with warm water; 3. Grinding into pumpkin puree; 4. Soak the millet, glutinous rice and enough water in the pot for 15 minutes (add enough water at one time), and cover the pot to cook; 5. After the water is boiled, open the lid and add the red dates; 6. Replace the lid. At this time, put the spoon in the pot to separate the pot from the lid, leaving some gaps (to avoid the soup overflowing), and then turn to the fire to continue cooking; 7. Stir with a spoon every few minutes to prevent the bottom of the pot from sticking to the pot. When porridge is cooked to your liking, add pumpkin puree (the thickness of porridge depends on your taste); 8. Slowly stir the pumpkin puree in the porridge with a spoon; 9. Turn off the fire until the pumpkin sauce is completely integrated into the millet porridge, and porridge paste appears on the surface. Tips: Generally, there is no water in the middle of porridge. If you think there is little water, you should add boiled water. The thin consistency of porridge can be according to your own taste. Some people like hard porridge, while others like thin porridge. Sweetheart, you can put brown sugar in the porridge to taste.