Prepare ingredients: 30g millet, 30g glutinous rice, pumpkin 1 piece, 2 egg yolks, 2 crystal sugar pieces, and a little dried osmanthus fragrans.

Detailed production method

1. Wash glutinous rice and millet first and soak them in clear water 1 hour. Because the two kinds of rice are cooked together, mixing and soaking is enough.

2. Peel the pumpkin, remove the pulp, wash it, and cut it into pieces of moderate size for later use. Pumpkins can be old pumpkins. If you can't eat it all at once, you should also dig out the remaining pumpkin pulp, wrap it with plastic wrap and keep it in the refrigerator so that it won't go bad from the inner core.

3. Pour the soaked glutinous rice and millet into the pot, add a proper amount of rice and boil it until it boils, and turn to low heat for 20 minutes.

4. Add pumpkin pieces and egg yolks and continue to cook for 30 minutes on low heat until the pumpkin is soft and glutinous. In the process of cooking, proper stirring with a spoon can prevent the pan from being burnt, and secondly, the ingredients can be heated evenly, and the finished product will taste more fragrant and soft.

5. After the pumpkin is cooked, add rock sugar and turn off the heat after boiling for a few minutes. The reason why this sweet-scented osmanthus pumpkin porridge is added with rock sugar is because rock sugar can clear away lung heat and phlegm, nourish yin and promote fluid production.

6. Sprinkle dried osmanthus after turning off the fire. If there is no dried osmanthus at home, you can use sweet osmanthus instead. Osmanthus fragrans is good at warming the stomach, moistening the lungs and promoting fluid production, relieving cough and resolving phlegm, soothing the liver and regulating qi. You might as well put some in the porridge.