Children are also more suitable for drinking millet porridge, because it is rich in nutrition and delicate in taste, so children will be easier to digest. Today, I will teach you how to cook millet porridge to taste good. Which one do you like?
But now the better millet on the market, that is, "Qinzhouhuang", is better, but if it is not carefully selected, it is likely to be inferior, so everyone should choose it well when choosing.
Lotus seed millet porridge
Ingredients
200 grams of millet and 80 grams of lotus seeds.
ingredients
3 drops of oil and proper amount of Lycium barbarum.
step
1, rinse Lycium barbarum and soak it in a little water for later use;
2. Wash lotus seeds and millet;
3. Put a proper amount of water into the pot in advance, and pour the millet after the water is boiled;
4. Continue to add lotus seeds and remove the floating foam;
5. Bring the fire to a boil, stir for a dozen times, and turn to the minimum fire for ten minutes;
6. Then add medlar, drop 3 drops of cooking oil, and continue to cook for 5 minutes to turn off the heat;
7. After turning off the fire, take advantage of the long-lasting heat storage of the glass pot, stew for 10 minutes, and then open the lid.
Braised scallops, mussels, coix seed and millet porridge
Preparation of ingredients:
0/5g mussel/kloc-,5g scallop, 70g millet, 30g coix seed, appropriate amount of salt, appropriate amount of ginger slices and appropriate amount of chopped green onion.
Practice steps:
(1) dosage: mussel15g, scallop 5g, millet 70g, coix seed 30g, a little ginger, a little salt and a little chopped green onion;
(2) washing mussels, soaking, picking up, and removing impurities from mussels;
(3) Wash Coix seed and millet with clear water, put mussels, dried scallops, millet Coix seed and ginger slices into the inner container of the rice cooker, and add a proper amount of clear water;
(4) Cover, power on, select the porridge cooking function, and start.
(5) Select the porridge cooking function, start it, and lift the lid when the rice cooker is finished;
(6) Serve with salt and chopped green onion.
small brown sugar porridge
Main ingredients:
Millet 100g, brown sugar 20g, and 6 big red dates.
Steps:
1, prepare the ingredients.
2. Wash the red dates, remove the core and chop them up.
3. Wash the millet and soak it in water for 30 minutes.
4. Then boil the water in the pot and add the millet to cook slowly.
5. Cook until all the millet blooms, and add the red dates.
6. Cook until the red dates are soft and ripe, then add brown sugar.
7. Cook for another 5 minutes.
Purple potato millet porridge
Preparation of ingredients:
0/50g of millet/kloc-,50g of purple sweet potato, 20g of rock sugar and 500g of water.
Practice steps:
(1) Prepare the required materials, first wash the millet and soak it in water for 30 minutes;
(2) water is injected into the pot, and the purple potato is peeled and diced;
(3) After the water boils, put the millet in, add the purple potato after boiling with strong fire, and simmer slowly with low fire;
(4) Boil for about 20 minutes, then add the rock sugar, turn off the fire and wait until the rock sugar is completely melted before eating.
Pumpkin yolk millet porridge
Ingredients: pumpkin 150g, millet 50g, egg 1 piece,
Practice:
1. Wash the millet, put it in a pot, add a proper amount of water, and cook it into soft and rotten rice porridge;
2. Peel the pumpkin, wash it, cut it into thin slices, steam it in a steamer, take it out and press it into a paste with a spoon;
3. Wash the eggs and cook them in a clear water pot, remove and shell them, and crush the yolk into powder (you can cook the eggs in a pot with steamed pumpkins).
4. Add pumpkin paste and egg yolk paste into the cooked millet porridge and stir well.