When it's cold, drink more millet porridge, one bowl a day, the stomach is warm, and the face becomes ruddy and shiny

Today, I will share with you a particularly delicious method of millet porridge, adding red dates, longan, sweet potatoes and other ingredients, sweet, soft and glutinous, adults and children love to eat.

【Longan red date millet porridge】

1. Ingredients: half a bowl of millet, 1 handful of red dates, 1 handful of dried longan, 1 sweet potato, 1 pear, appropriate amount of brown sugar.

Second, the practice of longan red date millet porridge:

1. Prepare all the ingredients, rinse the millet with water first, and then soak it in water half an hour in advance, so that it will be easier to become soft and rotten when boiling. Peach gum, snow swift and soaphorn rice are also soaked in advance, and the impurities inside are picked and washed, drained and set aside for later use.

2. Put the jujube into clean water, add 1 tablespoon of flour, scrub it well, and then rinse it with water. Take a straw and remove the jujube pit, the jujube core is a hot and dry thing, it is relatively dry in autumn and winter, and it is easy to cause fire if you eat too much. Crush the shell of the dried longan by hand, take out the longan meat, and put it in a red date bowl for later use.

3. Clean the skin of the sweet potato, and then use a spatula to remove the skin. Cut the sweet potatoes into thick slices first, and then cut the sweet potatoes into small pieces with a knife so that they will be softer and more delicious. Peel the pears, remove the pits, also cut into small pieces and put them in a bowl. Once the millet is soaked, drain it and put it in a bowl for later use.

4. Clean the casserole, and pour the cut pear and sweet potato pieces into the casserole. Then pour the cleaned millet into the casserole, and finally pour in the red dates and longan. Pour in enough water, add an appropriate amount of brown sugar, cover with a lid, bring to a boil over high heat, turn to low heat, and continue to cook for 20 minutes.

5. During the boiling process, remember to stir it with a spoon from time to time to prevent the bottom from being mushy. When the boiling time is up, we should not eat it immediately, but continue to cover the lid and simmer for 10 minutes, which will make the boiled millet porridge thicker. When the time came, we lifted the lid and were able to smell the strong aroma of millet and red dates. Our sweet and delicious longan red date millet porridge is ready, which is particularly nutritious and tastes very good. Simply boiling such a big pot, the whole family loves to eat.