Fresh pumpkin contains both fructose and fruit acid. The higher the maturity of pumpkin, the higher the fructose content and the lower the fruit acid content. Cooked pumpkins with high fructose concentration will taste sweeter after porridge, while pumpkins with high fruit acid concentration will taste slightly sour after porridge.

Practice of millet and pumpkin porridge

Prepare the ingredients first: pumpkin 250g, millet 80g, water medium 20g, medlar 20g, 1/2 tremella, and proper amount of honey.

1, peeled and diced pumpkin, soaked in millet.

2. Soak the tremella in water, and then remove the hard base.

3. Put the pumpkin, millet, tremella and medlar into the rice cooker.

4. Add water, press the function key of the rice cooker, and stir several times in the process of cooking porridge.

You can add a little honey according to your own taste after cooking porridge.