When I was a child, I often ate rice porridge cooked by my mother at home. Although nothing is added to the porridge, I think it is fragrant and warm! It is a luxury to go out and want to drink porridge cooked by my mother in the morning! I have prepared a small rice cooker, and I don't even have time to cook porridge and breakfast! Life is not easy, I hope everyone can take care of themselves outside! Remember to eat breakfast!
Well, let's get down to business:
Pumpkin millet porridge
Ingredients: 300 grams of pumpkin, appropriate amount of millet, 6 grams of red dates, and appropriate amount of brown sugar or rock sugar.
Practice: Wash and soak millet for half an hour, wash and cut red dates into small pieces, peel, wash and cut pumpkins, steam, pour millet and red dates into the pot, add pumpkin and mix well, then add brown sugar or rock sugar and cook until it melts.
Lycium barbarum glutinous rice porridge
Ingredients: glutinous rice, medlar and brown sugar.
Practice: Wash the medlar, wash the glutinous rice and pour it into the pot, add 8 times of water to boil, turn to low heat and cook until the glutinous rice is sticky, add brown sugar to melt, and then add the medlar.