In winter, cook millet porridge with 3 more ingredients, strengthen the spleen and stomach, fragrant and sticky, and children rush to drink it

In addition to the protagonist millet, today's millet porridge also adds 3 other raw materials - pumpkin, yam and red dates 

Millet porridge is delicious, soft and glutinous and smooth, but many friends can not stew delicious millet porridge, today I will share with you how to boil fragrant viscous, soft and smooth millet porridge at home, no need to add baking soda, salt, starch or other ingredients, in addition to cooking porridge is now very convenient electric pressure cooker or rice cooker, it is recommended to choose a casserole when there is time, the heat retention of the casserole is good, and the porridge cooked is more delicious, in addition to the choice of tools, there are also skills in the process of cooking porridge, First, millet can be soaked for 30 minutes in advance, and soaked millet is easier to boil and flower;

Second, to cook porridge, the water in the pot must be boiled first and then put into the millet, why not a pot under cold water? Because of the pot under cold water, the starch in the millet can not be quickly dispersed in the pot, but will slowly clump at the bottom of the pot, and the porridge cooked out is like a clear soup with little water, so if you want to cook the millet porridge delicious, you must boil the pot under water, master the above 2 tips, you can boil delicious millet porridge at home, friends who like it can try it!

[Raw materials] 150g of millet, 250g of pumpkin, a yam, appropriate amount of red dates;

【Preparation of pumpkin millet porridge】

1. Prepare the raw materials needed to cook porridge, millet, pumpkin, yam, red dates, there is no requirement for the specific proportion of ingredients, you can prepare according to your preferences, you can prepare it according to your preference, you like a thicker porridge, the amount of millet can be slightly more, I use my measuring cup for measuring rice, a cup of millet is about 150g;

2. Pour the prepared millet into a large bowl and clean it, don't wash the millet too often, wash it a little once or twice, avoid rinsing off some nutrients on the surface of the millet, soak the millet for 30 minutes in advance, so that it is easier to boil and bloom;

3. Add an appropriate amount of water to the casserole, and the water for cooking millet porridge must be added enough at one time, generally the water is 8-10 times that of millet; Today, because other ingredients were added, the amount of water was also appropriately increased, I used 2L of water, and boiled the water in the pot on high heat;

4. Boiling water is to prepare the ingredients, I like to add pumpkin first, so the pumpkin is cleaned after peeling, cut into pumpkin slices, the yam is cut early, it may change color, and it is generally cut when it is about to be put into the pot;

5. Add millet and pumpkin after opening, stir evenly, boil over high heat and then turn to medium-low heat and simmer, simmer for about 20 minutes, the thickness of the millet porridge cooked here is just right, and the rice oil is rich, and the rice is full of fragrance;

6. When 20 minutes is almost up, peel and cut the yam into sections, soak it in clean water to avoid discoloration, and clean the red dates for later use;

7. At first, they are water and millet is millet, but after simmering for a while, you will find that something has changed, the millet pumpkin slowly becomes thicker, and the pumpkin slices begin to be soft and rotten, and they are fused together with millet;

8. At this time, add yams and red dates, continue to simmer for half an hour, during which you must pay attention to stirring and avoid pasting the pot;

9. When the time comes, open the lid of the pot, you will smell the strong aroma of rice, there is a thick layer of rice oil on the surface, most of the pumpkin has melted in the millet porridge, and the yam is also stewed softly, especially the thick layer of rice oil on the surface, which is the most nutritious, because of the addition of red dates and pumpkin, the cooked porridge tastes faintly sweet, and the children will definitely like it;

10. In winter, it is definitely a happy day to have such a bowl of millet pumpkin, red dates and yam porridge;

Tips:

1. The color of fresh millet is yellow and clear, and the color of aged rice is dull and whitish, so you can't ask for it;

2. It is not recommended to use an iron pot to boil millet porridge;