Ingredients: 50g of millet and 4g of mung bean.
Practice: 1. Put mung beans in clear water and soak them for 4 hours in advance.
2. Add an appropriate amount of water to the pot. After the water is heated (before boiling), add millet and mung beans to boil, and turn to medium and low heat for 35 minutes.
Second, pumpkin millet porridge
Ingredients: millet100g, pumpkin150g.
Practice: 1. Peel the pumpkin, cut it into pieces, and wash the millet in advance.
2. Put a saucepan on the gas stove, add water to heat it, pour in the millet, and after the fire boils, turn to medium heat and cook for 30 minutes.
3. Add pumpkin pieces and continue to cook for 15 minutes.
Third, brown sugar, eggs and millet porridge
Ingredients: brown sugar, millet, fresh eggs.
Practice: 1. Boil the eggs in advance and peel them for later use.
2. Wash the millet, put it in an electric cooker, add 13 times of water, and cook it in porridge mode.
3. After the millet is cooked, put it into a bowl, add eggs and brown sugar and serve it.
Fourth, yam millet porridge
Ingredients: 20 grams of yam, 50 grams of millet, and proper amount of medlar.
Practice: 1. Peel the yam, wash it and cut it into small pieces.
2. Add water to the pot and heat it, add millet fire and boil for 5 minutes, and change to medium-low heat.
3. After boiling for 20 minutes, add yam and a little white sugar or brown sugar and continue to boil for 20 minutes.
4. Millet yam porridge is put into a bowl, and it is more appetizing to decorate medlar.
Five, jujube millet porridge
Ingredients: 6 red dates (I like to eat grey dates) and 25 grams of millet.
Practice: 1. Wash red dates and wash millet with water once or twice.
2. Put the millet and red dates into the rice cooker, add some water, and press the porridge button.
Six, banana millet porridge
Ingredients: a banana, 25 grams of millet, and appropriate amount of rock sugar.
Practice: 1. Wash the millet and cut the banana into small pieces.
2. Add 12 times of water to the pot, heat the water, and add the millet to boil.
3. Turn to low heat and cook for 40 minutes, then add bananas and rock sugar and stew for 2 minutes.
Seven, sea cucumber millet porridge
Ingredients: 4 sea cucumbers and 25g millet.
Practice: 1. Sea cucumber is soaked in pure water for 2 days, and water is changed twice in the middle.
2. Cut the belly of the sea cucumber, take out the inner tendons and the sand mouth, pick the tendons and clean the impurities inside.
3. Add purified water to the water-free and oil-free pot, bring it to a boil with high fire, and simmer for 25 minutes until it is soft.
4. Soak the cooked sea cucumber in fresh purified water, seal it and put it in the refrigerator for 3 days, changing water 3 times in the middle.
5. Add water to a small pot to boil, add ginger slices, add sea cucumber to cook, and pour a little cooking wine when boiling away.
6. After washing the millet, put it in an electric rice cooker, add chicken soup 12 times and cook for 40 minutes.
7. Add the cooked sea cucumber and cook it.
8. Fill the bowl with millet sea cucumber porridge, and garnish with Lycium barbarum.
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