1, millet yam porridge. Ingredients: 45g of yam, 50g of millet, appropriate amount of water and appropriate amount of sugar. Practice: drop a few drops of vinegar into the water, wash the yam, wash and peel the yam, cut it into small pieces, and wash the millet with water. Add 1000 ml of water to the pot and boil it. Add millet and cook for 5 minutes. Millet is harder to cook than yam, so you should put it in the pot earlier. Add yam and cook together, with high fire for 5 minutes and low fire for 15 minutes. Add the right amount of sugar and mix well.

2, chestnut jujube paste millet porridge. Ingredients: 25 grams of millet, 3 peeled chestnuts, 7 grams of dried jujube meat, 250 ml of clear water. Practice: Put the millet and chestnuts into the rice cooker, add 250 ml of clear water to cook the porridge until soft and rotten. Use a spoon and fork to make the cooked chestnut meat into small pieces. Cut the red dates into small pieces, add clear water that can cover the jujube grains, stir well with Haier mixer, and then cook them in a pot after multiplication and division. Put the cooked jujube meat into the tea filter spoon, scrape and twist it with a scraper or a small spoon, and filter out the jujube peel. Mix jujube paste with porridge and boil.

3, egg yolk pumpkin millet porridge. Ingredients: 3 eggs, pumpkin100g, millet 200g. Practice: Cook millet porridge first. Boil another egg. When the porridge is almost cooked, wash the pumpkin, peel it and cut it into small pieces. Steam it over water and stir it into mud with Haier mixer, and then take an egg yolk and smash it. Crush egg yolk and pumpkin puree, pour into millet porridge and mix well.