1. Wash the rice and put the millet in the pot.
2. Add appropriate amount of water, add oil, cover the pot, and cook.
3. Wash the pocket mushrooms and slice them in half. The larger ones can be cut into thirds; the broccoli is washed and the florets are broken; the carrots are washed and cut into small pieces; the ginger is washed and sliced, and the shrimps are washed; put them in a bowl and set aside.
4. The yam is peeled, washed, sliced, and placed in a bowl for later use.
5. Boil water in the pot. After the water is boiled, pour the pocket mushrooms into the pot and blanch for 30 seconds. Remove and set aside.
6. Add oil to the pan and heat, pour the sliced ginger and shrimp into the pan and stir-fry until the aroma is achieved.
7. Pour the carrots into the pot and stir fry a few times until the oil turns light orange.
8. Pour the yam pill into the pot and stir fry a few times.
9. Pour the cooking wine into the pot, season with salt, stir fry, and serve in a bowl for later use.
10. Pour the yam carrots in the bowl into the rice cooker for cooking porridge and stir fry evenly. Cover the pot and continue to cook.
11. Pour the broccoli into the pot and stir fry. Stir-fry a few times and season with salt, stir-fry evenly, and serve.
12. When the porridge is cooked until thick, pour the broccoli and pocket mushrooms into the pot and mix well. Season with salt and add some sesame oil. Cover the pot and continue to cook for 5 minutes to turn off the heat.
13. Bowl.
Tips:Making this recipe is very simple. If you are lazy, you don’t need to stir-fry the ingredients, but the carrots must be stir-fried, because the carrots can’t be extracted from the carotene when they are thrown into the pot and cooked. Oil, oil is the extractant of carrots, which can better "fry" carotene out.
