Ingredients: millet 80g.
Seasoning: Lycium barbarum 20g.
Practice steps:
1. Soak millet in clear water and prepare black wolfberry.
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2. After that, pour clear water into the pot, drain the soaked millet, pour into the pot and cover it with medium heat to burn.
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3. It's best not to leave the millet porridge, and skim it off with a spoon when the surface floats, so that it won't overflow the pot.
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4. Then cook over low heat. When cooking porridge, stir it with a spoon from time to time to avoid sticking to the bottom. Turn it off when it's sticky.
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5. After a little cooling, put the black wolfberry into the pot and stir it evenly to eat. If you want to look good, wait a little longer until the black wolfberry and millet porridge are completely integrated.
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