Cheese is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. It is a natural food. In terms of craftsmanship, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk.
Speaking of which, this cheese was the last time when the gourmet pizza trend was in place. I also followed suit. When I saw the price drop on cheese in the supermarket, I bought a bag. I didn't even think about what to make. Let's make pizza. There is no oven or even a pan. When eating it dry, my son couldn't accept the taste, so despite all kinds of nutrients, he still put it aside. Fortunately, the shelf life was quite long. Thinking that it should taste good when putting it in the porridge, I made this porridge, although it bit buried the taste of the cheese, but overall it is quite mellow and easy to accept.
Pumpkin cheese millet porridge
Recipe Recommendations
Steps for Pumpkin cheese millet porridge
1
Peel the pumpkin and cut it into dices. The size doesn't matter.
2
Mix rice and millet and wash clean
3
Pour into a rice cooker and add three or four times as much water
4
Add the chopped pumpkin
5
Press the rice cooker button to cook porridge for 1 hour to start cooking
6
When boiling for about 50 minutes, use a spoon to back pressure the pumpkin and stir well
7
Add a slice of cheese
8
Stir until the cheese melts