Material: millet, cold water method:
1. m is washed, boiled in cold water and added with millet;
2. After boiling, change to low heat;
3. Turn off the fire when the rice grains are rotten and the porridge is sticky.
Jujube millet porridge material: 50 grams of jujube, 0/00 grams of millet/kloc, 30 grams of sugar. Practice:
(1), red dates are soaked in warm water and washed, washed with millet, and soaked for later use.
(2) Add some water to the pot, bring it to a boil, and put the rice and dates into the pot. When cooking porridge for the first time, the fire should be bigger, so that the porridge is in a tumbling state, so that the porridge cooked in this way is delicious, and then it is moved to a small fire and cooked slowly. When it is thick after cooking, add sugar and mix well.
Lotus seed millet porridge
Use:
Brain-strengthening, intelligence-improving, spleen-stomach calming and dehumidification materials: 25g of lotus seeds (cored), 50g of millet (millet) and appropriate amount of brown sugar. Practice:
Add appropriate amount of water to lotus seeds and millet and cook them into porridge with slow fire. Add sugar and cook them.
Yam millet porridge
Use:
Spleen-invigorating, diarrhea-relieving, digestion-promoting and dyspeptic materials: 45g yam (fresh100g), 50g millet and appropriate amount of sugar. Practice:
First, wash yam, mash it or slice it, put it into the pot together with the washed millet, add 500 grams of water, first boil it with strong fire, then boil it with slow fire to make porridge, and add sugar to taste.
Carassius auratus millet porridge
Usage: invigorating spleen, regulating stomach, promoting diuresis, detumescence, nausea and vomiting. Materials: Carassius auratus 250g, millet 50g, japonica rice100g, scallion, ginger powder, yellow wine, refined salt and monosodium glutamate. Practice:
Scales, gills and internal organs of crucian carp are removed, washed and cut into pieces, put into a pot, add water, yellow wine, onion, ginger and salt to cook until it is very rotten, filter with a soup sieve, remove the thorns and leave juice, add washed japonica rice and millet, add appropriate amount of water, slowly cook with slow fire until the rice blooms, and add monosodium glutamate.
These millet congees are easy to make and the ingredients are easy to buy. I hope I can help you ~ _ <; /p> < /p> < /p> < /p>