Materials/Tools: pumpkin 250g, millet100g, medlar 20g, knife, clear water, bowl, casserole and spoon.

1, wash chestnut pumpkin, peel and remove seeds, and cut into pieces of the same size so that they can be cooked together.

2, wash the millet, (millet soaked in a little water for an hour, easy to cook sticky, if you don't have time, don't soak it, just extend the cooking time appropriately) Wash the medlar and soak it in cold water.

3. Put the millet and pumpkin pieces into the casserole together, and add appropriate amount of cold water, preferably covering the ingredients, because a lot of water will be consumed in the cooking process.

4. After the pot cover is covered and the fire is boiled, you can turn off the fire and simmer for a while. If you fire again, it will be cooked thoroughly, which can save cooking time and save energy. If you don't want to turn off the fire, turn to a small fire and cook all the time.

5, you can use a spoon to stir in the middle, and then turn to a small fire and cook for about half an hour.

6. Don't underestimate that it is very important to turn this big fire into a small fire, and you can also boil out the fragrance of porridge and produce rice oil, so this is very important.

7. When the boiled millet blooms, the diced pumpkin is almost ripe, and you can add medlar.

8. Cook for about 2 minutes again, stir evenly to make it thick and fragrant, and you can eat it out of the pot C. It is especially fragrant and delicious. If you like sweets, you can add rock sugar or white sugar until it melts, which is especially sweet.