Ingredients:

Pumpkin, red dates, millet.

Practice:

1. Pumpkins and red dates are steamed in advance, which is easier to digest.

2. When steaming the pumpkin, pour the boiling water into the stewing beaker, preheat it in advance 10 minutes and then pour it out.

3. Steamed pumpkin is pressed into mud, red dates are cut into pieces, put into a stewing beaker with millet, add boiling water, cover and stew for 3 hours.

Spinach and beef porridge

Ingredients:

Beef, spinach, carrots, rice.

Practice:

1. Blanch spinach and chop it for later use. Pour boiling water into a stewing beaker, preheat it in advance 10 minutes, and then dump it.

2. Add a little oil to another pot and stir-fry the carrots, then add the minced beef and stir-fry.

3. Put the rice and stir-fried carrot and beef into a stewing beaker, add boiling water, cover and stew for 3 hours, then add spinach and mix well.

Seafood quinoa porridge

Ingredients:

Shrimp, scallop, quinoa, pea, rice.

Practice:

1. Chop shrimps, soak scallops and shred them, cook peas and soak quinoa for 10 minute. Pour the boiling water into the stewing beaker, preheat it in advance 10 minutes, and then pour it out.

2. Put the oil in another pan and fry the shrimp head out of the shrimp oil. Stir-fry the dried scallops and add water to boil.

3. Put the shrimp soup and rice into a stewing beaker, stew for 3 hours, add peas and mix well.

Purple potato yam porridge

Ingredients:

Purple potato, yam, rice.

Practice:

1. Purple potato and yam are steamed in the pan and cut into small pieces. Pour the boiling water into the stewing beaker, preheat it in advance 10 minutes, and then pour it out.

2. Put the purple potato yam and rice into a stewing beaker, add boiling water, cover it, stew for 3 hours, add spinach and mix well.