Chinese Food
Millet and pumpkin porridge
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This is my favorite winter congee with my baby girl. It's not boring.
Cooking ingredients
Cooking Steps
Step1:Wash the millet and red beans. Pour the mung beans into the casserole. Peel the pumpkin and cut it into small pieces. Put it into the casserole. Add water and alkali noodles (if the ingredients are put according to my proportion, then add 1000 ml of sea water. If it's not the same amount of ingredients, it's better if the basic water is not higher than the ingredients or the index finger.
Step2:Bring to a boil. Then turn off the heat and simmer for ten minutes. (this is convenient for red beans and green beans to be cooked and rotten.) then turn on the heat and simmer for about 30 minutes. (during this time, use a spoon to stir several times to prevent the bottom of the pot from caking.) you can see that the beans have blossomed. The pumpkins are rotten. Turn off the heat and simmer for another ten minutes. That's good.
Cooking tips:I've been looking for a healthy and nutritious porridge to drink in winter. Finally, I learned to share it with you. Pumpkin is to lose weight. Millet is to nourish the stomach. Green beans are to pay off the fire. It's better to make it according to my proportion. It's sweet but not greasy. PS - alkali is added to make beans more mature and rotten. It's the acid value of both fruits and vegetables in our daily diet is relatively high. A proper intake of alkali can make the body acid-base balance. There are skills in making delicious dishes.
