Pumpkin Millet Porridge

Name: Pumpkin Millet Porridge
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g pumpkin; 100g Millet; 1200ml drinking water

by The cat who doesn't want to go downstairs

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

After the frost, the weather gets colder, and 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 and cook together. Millet and pumpkin are coarse grains. Whether you are an elderly or a child, eating more millet and pumpkin is very beneficial to your health. In autumn, you should eat more pumpkin and boil a pot of sweet and soft pumpkin millet porridge to let the flavor of pumpkin blend into the millet. The taste is sticky, soft and waxy, low in calories and nourishing the stomach. A bowl of breakfast is perfect.
Some people like to add a little edible alkali to the porridge, saying that the porridge made like that is sticky and rotten, and it can 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, we must choose good ingredients. It is better to use new millet for millet. If time permits, you can soak in cold water for a minute before making the porridge. After the water is boiled, the millet will be boiled again. Sufficient cooking time on low fire! This way, the porridge is sticky and delicious without adding alkali.
Today this pumpkin and millet porridge is made by boiling pumpkin and millet over time. It is hot, fragrant and delicious. Drinking a bowl of belly warmth reaches every corner of the body, which is quite comfortable. The sweet and glutinous pumpkin millet porridge is not only suitable for breakfast, but also suitable for lunch and dinner or even supper.

Ingredients

350g Pumpkin
100g Millet
1200ml Drinking Water

Pumpkin Millet Porridge

1. First of all, we have to prepare all the ingredients needed to make this [Pumpkin Millet Congee]: first peel off the skin of the old pumpkin and then remove the flesh of the pumpkin, then clean it and cut it into small pumpkin cubes for later use.

2. Clean the millet, add 1200ml of drinking water to the casserole, put the millet into the pot after the high fire boils, turn to low heat and simmer after boiling.

3. Pour the diced pumpkin into the pot, boil the pot again, turn to low heat and simmer for 20 minutes. Remember to use a spoon to stir a few times in the middle to prevent the pot from sticking.

4. When the pumpkin is boiled until soft and waxy, the millet is cooked until it blooms and sticks, and the fragrant pumpkin and millet porridge is ready.

Tips:
1. The millet can be washed twice with a little water. Don't rub and rinse repeatedly, otherwise it will lose nutrients.
2. The ratio of water to rice for cooking porridge is basically 10:1. As for the specific amount of water you like, you can add a little less water if you like to drink thicker porridge; if you like porridge, you can add more water. A little water.
3. When buying pumpkins, try to choose old pumpkins. The yellower the slices, the sweeter the general taste. The amount of pumpkin is controlled by yourself, I think the more you put it, the better it tastes.
4. Because pumpkin itself has a sweet taste, I think this porridge does not need to add sugar, so as not to cover the sweetness of the food itself. But if the pumpkin you bought is not sweet enough, add a little sugar.
5. Another method is to boil the millet porridge separately. Cut the pumpkin into small pieces and steam it in the pot, then use a food processor to make a pumpkin paste, and then blend it into the millet porridge and simmer. The pumpkin millet porridge made in this way, pumpkin and millet will be mixed together, and the taste will be more delicate. I don't want to clean the cooking machine, friends who like it can try it.