Eat 5 types of millet porridge to beautify and nourish your stomach in summer

　　Unlike rice, which we eat every day, the nutritional benefits of millet, also one of the whole grains, cannot be ignored. Millet not only has the effect of nourishing the spleen and stomach, nourishing the heart and calming the mind, but also has a beautifying effect. So how to eat millet well? Let’s take a look at 5 ways to make millet porridge.

　　(1) Millet and pumpkin porridge

　　Ingredients: 150g millet, 300g pumpkin

　　Method: Peel and dice the pumpkin, wash the millet, soak it in a rice cooker for 1 hour, and cook until soft.

　　(2) Red dates and millet porridge

　　Ingredients: 150 grams of millet, 10 jujubes, peanuts, 10 grams of brown sugar

　　Method: 1. Wash the millet, put it into a soup pot and soak it in water for about 30 minutes; wash the red dates, remove the core, and chop the red date meat and set aside.

　　2. Take a soup pot, pour an appropriate amount of water, bring to a boil, add millet, turn to low heat and simmer slowly. When the millet grains bloom, add chopped red dates. Stir evenly and continue to cook. When the red dates are soft and rotten, add brown sugar and chopped peanuts. Mix well and cook for a few minutes.

　　(3) Millet and yam porridge

　　Ingredients: 45g yam, 50g millet, sugar

　　Method: 1. Wash, peel and cut the yam into small pieces; wash the millet with water.

　　2. Add 1000ml water to the pot and bring to a boil. Add millet and cook for 5 minutes. Add yam and cook together. Cook on high heat for 5 minutes. Then cook on low heat for 15 minutes. Add appropriate amount of sugar and mix well before eating.

　　(4) Millet and polenta

　　Ingredients: 150 grams of millet, 80 grams of crushed corn, rock sugar

　　Method: 1. Wash the ground millet and corn, put them into the pot, add water, and boil over high heat.

　　2. Turn to low heat, stir with a spoon, and cook until the soft rice mixture is thick. Add rock sugar according to your preference.

　　(5) Mushroom, celery and millet porridge

　　Ingredients: 30 grams of millet, 20 grams of celery, 2 mushrooms

　　Method: 1. Remove the celery leaves, wash them, cut them into small cubes, and blanch them briefly in boiling water; remove the stems of the mushrooms, wash them, and cut them into small cubes.

　　2. Add cold water to the soup pot and bring to a boil. Add millet and cook over medium heat until the millet grains swell. Add diced shiitake mushrooms and continue cooking.

　　3. Cover the pot, turn to low heat and cook the millet until it is mashed, add in the diced celery and bring to a boil.