Pumpkin Millet Porridge
1.
Prepare the ingredients you need, if you don’t like ginkgo and wolfberry, you can leave it alone
2.
Ginkgo shelled
3.
Ginkgo has a layer of infrared skin that is not easy to peel off, but it can be easily peeled off by boiling it in a pot for a few minutes and then taking it out.
4.
Remove the flesh and crusty of the pumpkin,
5.
Cut the pumpkin into large or small pieces
6.
Wash millet, wheat kernels and kidney beans with water
7.
Put millet, kidney beans, ginkgo and wheat kernels into the boiling pot, and add water several times the amount of miscellaneous grains
8.
Add a few drops of oil to prevent the soup from overflowing the pot during cooking. If you like congee, you can add more water.
9.
Put it on the stove and simmer for 20 minutes, add the pumpkin
10.
If you like the taste better, you can add some rock sugar and cook it together. I use rock sugar residue and cook for ten minutes.
11.
When cooking, remember to stir frequently with a spoon to prevent the pot from sticking.
12.
Put it in a bowl and decorate it with medlar as a small flower
13.
Finished picture
Tips:
1. It can be cooked in a rice cooker or electric pressure cooker, which will be simpler and faster
2. If you like thick porridge, you can put a little less water
3. Each person can eat up to 6 ginkgo at a time. If you don't like ginkgo, you can leave it alone
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