Pumpkin Millet Porridge
Overview
After the frost, the weather gets colder. I no longer like to drink milk and juice for breakfast, and start to like to cook soup and porridge. Millet porridge is fragrant and delicious, but the ingredients are relatively simple. You can add some pumpkin to cook together. Millet and pumpkin are both whole grains. Whether you are the elderly or children, eating more millet and pumpkin is very beneficial to the body. In autumn, you should eat more pumpkin to moisturize your body. Make a pot of sweet and glutinous pumpkin millet porridge to let the taste of pumpkin blend into the millet. It has a sticky and soft texture, is low in calories and nourishes the stomach. It is perfect to have a bowl for breakfast. Some people like to add a little edible alkali when making porridge, saying that the porridge will be sticky and rotten, and it can also shorten the cooking time. In fact, it is not advisable. Adding edible alkali will not only reduce the protein in the grains, but also destroy the vitamins. I also have a few tips for making good porridge: First of all, you have to choose good ingredients. It is best to use new millet. If time permits, you can soak it in cold water for a few minutes before making porridge. After the water boils, put the millet in the pot again and cook it. The time for simmering on low heat should be sufficient! In this way, the porridge can be made viscous and delicious without adding any alkali. Today's pumpkin and millet porridge is made from pumpkin and millet cooked over time. It is hot, fragrant, smooth and delicious. Drinking a bowl of it will warm your stomach and reach every corner of your body, which is quite comforting. The sweet and glutinous pumpkin millet porridge is not only suitable for breakfast, but also for lunch, dinner and even late night snacks.
Tags
Ingredients
Steps
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First of all, we need to prepare all the ingredients needed to make this [Pumpkin Millet Porridge]: first peel the old pumpkin and remove the pulp, then clean and cut into small pumpkin cubes for later use.
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Clean the millet, add 1200ml of drinking water to the casserole, bring to a boil over high heat, add the millet into the pot, then turn to low heat and simmer.
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Pour the diced pumpkin into the pot, bring it to a boil again, then turn down the heat and simmer for 20 minutes. Remember to stir with a spoon a few times to prevent the pot from sticking.
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When the pumpkin is cooked until soft and glutinous, and the millet is cooked until it blossoms and becomes sticky, the fragrant pumpkin and millet porridge is ready.
