Step1:Put millet and chestnuts into electric rice cooker. Add 250ml of water to cook congee and cook it soft and rotten. Use mud press, fork or cooking machine to make chestnuts into small piece
Step2:Remove the core and cut the red dates into small pieces. Add the clear water that can cover the dates. Cook until the bottom of the pot is only a little water
Step3:Put the cooked jujube meat into the tea strainer and twist it with a scraper or spoon. Filter out the jujube skin
Step4:Mix the jujube puree with porridge and boil it.
Cooking tips:1. The skin of fresh chestnuts can be easily peeled off by cutting with scissors on the flat side of chestnuts. 2. Chestnut endodermis. Soak in hot water for three hours. Or boil in hot water and simmer for five minutes. It's easy to remove. 3. If the chestnuts are not soft enough, increase the time of porridge properly. 4. Red jujube skin must be filtered. 5. After making porridge, we must try the taste before feeding the baby. 6. Surplus porridge can be sealed and frozen after cooling to avoid deterioration and quality aging. Be sure to heat through when taking out. 7. Serving - 2 small bowls. The tools are tea strainer, scraper or spoon, mud press or fork. There are skills in making delicious dishes.