A must-eat classic after childbirth - millet porridge

 A must-eat classic after childbirth - millet porridge

A must-eat classic after childbirth - millet porridge

Materials:

Millet, meat floss, rock sugar, mango 

practice:

1. Soak the millet in water for half an hour, then boil the water in a pot, and add the rice after the water boils. This way, the rice will not stick to the pot, and the millet will bloom and ripen easily, and it will help increase the viscosity of the porridge.

2. After the water boils, pour in the soaked millet; after the water boils, skim off the foam on the surface.

3. Add a few drops of cooking oil, then turn to low heat, cover the pot and leave a gap to cook for 25 minutes. Add a few drops of cooking oil to prevent spills and add flavor and thickening.

4. After simmering on low heat for 25 minutes, add a little rock sugar, open the casserole and stir continuously. You will find that the porridge in the pot becomes thicker and thicker as you stir it. Continue for 10 minutes until the porridge becomes sticky.

5. When serving, you can add some meat floss to make it more nutritious. Millet is an intellectual food. It is recommended that mothers often let their babies drink a bowl of millet porridge.

Tips:

Wash the rice and glutinous rice. The glutinous rice needs to be soaked in water in advance, then put it into the soup pot, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and cook until the rice grains bloom and the porridge becomes thick.

When cooking porridge, wash the mango, cut part of the mango flesh into small cubes, and mash part of it into mango puree for later use.

After the porridge is cooked, add mango puree and some diced mango. Stir evenly and then add an appropriate amount of rock sugar to taste. Cook for about 5 minutes and then turn off the heat. Set the porridge aside to cool, then sprinkle in the remaining diced mango to garnish when drinking.

Content comes from