How to make millet seafood porridge

1. Soak the scallops and mushrooms in water in advance. The mushrooms need to be soaked for a longer time until they are soft. Soak the scallops for 10 minutes. Okay, you can use dried shrimps directly without soaking them. I suggest you buy sea shrimps, which are fresher and sweeter than farmed shrimps. I used low-fat chicken breasts, which are processed semi-finished products. You can replace them with other shredded meat. Because I want to lose weight, chicken breast is the best, you know

2. Wash the millet twice and put it into the pot. Just remember to wash it twice. Don’t rub it too hard, just rub it lightly. Yes, add water, bring to a boil over high heat, then put the shredded shiitake mushrooms, shredded chicken, dried shrimps, crushed scallops, and minced ginger into the pot, then add salt and a little bit of soy sauce, really just a little bit. Don't add too much, and then bring it to a boil. The key step is to add a little cold water, and then bring it to a boil. After boiling, turn off the heat, throw in the chopped green onion, cover it and simmer for a while, and you're done.

3. To cook millet porridge, just use gas at home. Because it is easy to cook, you don’t need a rice cooker. Of course, if there is no gas at home, it can also be used, but the taste may be different

4. The finished product is out of the pan

5. Add the pan-fried buns cooked by my husband, hahaha, a perfect meaty breakfast. Remember to drink some water on an empty stomach first when you get up in the morning. I want it. Let’s start!