Ingredients: 80g of millet.
Seasoning: 20g of Lycium barbarum.
Practice steps:
1, clean the millet, soak it in clear water, and prepare the black wolfberry fruit.
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2. After that, pour clear water into the pot, drain the soaked millet, pour it into the pot and cover it with medium heat to burn.
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3. It is best not to leave the millet porridge, and use a spoon to skim it off when the surface is floating, so that it will not overflow the pot.
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4. After that, boil it with a small fire. When you cook porridge, stir it with a spoon from time to time to avoid sticking to the bottom. Wait until it is sticky and turn off.
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5. After a little cooling, put the black medlar into the pot, stir it evenly and serve it. If you want to look good, wait a little longer until the black medlar and millet porridge are completely blended.
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