Millet and pumpkin porridge, cooked with skill, is fragrant and glutinous, and is good for breakfast. Millet and pumpkin porridge is an ancient delicacy.

Even in an era when supplies were scarce, every autumn, when millet came into the house, pumpkins turned from green to yellow one by one, and millet pumpkin porridge came into being.

I remember in the earliest days, everything from the seeds falling to the ground to cooking the fragrant rice porridge was done by hand. Just to transform the millet into millet requires three repeated operations, grinding the rice and removing the chaff, and repeating it several times to make it slightly yellowish.

The white millet turned into golden millet.

Later, an electric grinder came along, which was faster and easier to use. However, the old man at home said that the millet pushed out by the electric grinder was not fragrant and could not taste as good as the millet pushed out by oneself in circles.

As a result, all the old buildings in the village have been demolished, but the stone mills have been renovated to become more and more beautiful and more usable than before.

Today, people who pay attention to health still like millet and pumpkin porridge. Millet is good for the gastrointestinal tract and can nourish the body. Millet is rich in vitamins and minerals, which can promote digestion and is very suitable for people with poor gastrointestinal problems.

Pumpkin is rich in vitamin A, vitamin C, zinc, potassium, fiber and pectin, which can protect the stomach and aid digestion.

The two are combined into one, which is very helpful for people with gastrointestinal problems who drink it regularly.

I will share the method below. If you have any different opinions, please leave a message in the comment area. I will be very grateful.

Millet and pumpkin porridge gourmet ingredients: pumpkin, millet, a handful of rice (I am used to grabbing a handful of rice, but you can leave it out) 1. Wash the millet and a handful of rice, soak in water for 30 minutes 2. Wash the pumpkin, peel it, and cut it into pieces

Any small piece.

3. Pour the cut pumpkin into the pot with cold water. Add enough water at one time.

4. After boiling the pot, add the soaked millet, cook on high heat for 10 minutes, then reduce the heat to low and continue cooking for half an hour.

When it's a little sticky, use a spoon to stir slowly against the bottom of the pot. First, it prevents the pot from sticking, and second, it allows the nutrients in the millet to be released effectively.

5. The thick and fragrant millet porridge is ready.

According to the words of the elders, the most delicious millet and pumpkin porridge is one meter by one meter (that is, one rice grain followed by one rice grain). 6. Scoop a bowl, which nourishes the stomach and spleen. It is delicious and nourishing.

This is an affordable home-cooked meal. Tips: ① Soak the millet half an hour in advance when cooking millet porridge. This will make the rice porridge thick and delicious.

②After boiling water and adding rice, do not stir immediately. Stir again when the porridge becomes a little sticky. It will taste better and save effort.

My name is Bowei. Is my sharing useful to you today?

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