Learn this Corn Pumpkin Yellow Millet Porridge, You Can Eat It All Year Round

Name: Learn this Corn Pumpkin Yellow Millet Porridge, You Can Eat It All Year Round
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Qing Gao Qinzhou Yellow Millet; Some pumpkin; Some corn kernels; Some Plain Water

by Yanmen Qinggao Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Congee replenishes the body, rice nourishes the heart, Shanxi specialty Qinggao Qinzhou yellow millet origin of the original ecology, stone crushed and shelled millet, golden color, full grain, pleasant fragrance, fragrant cotton silk, rich rice oil, fresh and delicate. When it’s warm and cold, get up early in the morning and drink a bowl of hot porridge, which can help keep you warm, increase your body’s ability to keep out the cold, and clear your lungs and stomach. Let’s start cooking Qinzhou yellow millet porridge together!"

Ingredients

Learn this Corn Pumpkin Yellow Millet Porridge, You Can Eat It All Year Round

1. Wash Qinggao Qinzhou yellow millet and set aside;

2. Peel the pumpkin, wash and cut into pieces, set aside; peel the corn into corn kernels, set aside;

3. Put an appropriate amount of water in the pot and bring to a boil over high heat;

4. Then add Qinggao Qinzhou yellow millet, pumpkin and corn kernels;

5. Stir well, cook on medium heat for 25-30 minutes;

6. Corn pumpkin yellow millet porridge is complete!

Tips:
For the choice of yellow millet, we still recommend Qinggao Qinzhou yellow millet, because this is the millet planted on the real red soil in Shanxi, and it is completely stone-rolled and shelled, which has the value of Qinggao.