Pumpkin millet porridge
By EmelieWill
Millet contains 9.7 grams of protein per 100 grams, which is higher than rice. Fat is 1.7 grams and carbohydrates are 76.1 grams, which are no lower than rice and wheat. Carotene is not contained in general grains. The content of millet reaches 0.12 mg per 100 grams, and the content of vitamin B1 ranks first among all grains. Pumpkin stimulates islet B cells to produce insulin and prevent diabetes. The porridge made with millet is too thin, and it is just right to cook with pumpkin to neutralize the viscosity of the pumpkin after being boiled for a long time. The porridge produced is golden in color and tastes sweet, fragrant and clear.
- sweetening
- cook
- an hour
- simple
Steps for Pumpkin millet porridge
1
A piece of pumpkin, peeled and seeds
2
cut into small pieces
3
Rice and millet appropriate amount
4
is washed clean
5
Add three or four times the amount of water
6
Add the chopped pumpkin pieces
7
Press the rice cooker porridge button to start cooking porridge
8
Cook for about 50 minutes, and use the back of a spoon to press the pumpkin until it is fluffy
9
Stir well
10
Cook for a while