Recipe: Pumpkin millet porridge

Home Cooking Recipe: Pumpkin millet porridge



  1. Slice the pumpkin skin and wash the millet. Put a proper amount of water in the pot, put the pumpkin into the water, and boil over the fire.

  2. Turn a small fire, slowly picking up the millet to bloom, the pumpkin is boiled

  3. Add 枸杞, mix well and cook for a few minutes.


Millet porridge is rich in nutrients and has the reputation of “generational soup”. Millet porridge contains twice as much iron as rice, vitamin b1 is 1.5 to 3.5 times higher than rice, and vitamin b2 is 1 times higher. The cellulose now called seventh nutrient is 2 to 7 times higher than rice. Millet porridge contains a variety of vitamins, amino acids, fats and carbohydrates, high nutritional value, 9.7 grams of protein per 100 grams of millet, 3.5 grams of fat, no less than rice, wheat. Generally, the carotene is not contained in the grain, and the content of the millet is 0.12 mg per 100 g, and the content of the vitamin b1 ranks first among all the grains. "Compendium of Materia Medica" said that millet porridge "treats the stomach and enthusiasm, cooks porridge, benefits Dantian, compensates for deficiency, and opens the stomach." Chinese medicine also talks about millet porridge "and stomach temperature", that millet porridge is sweet and salty, has the effect of clearing away heat and quenching thirst, strengthening stomach and dehumidification, and stomach and sleeping. The inner heat and the spleen and stomach are more suitable for eating it. Some people have a bad appetite. After eating millet porridge, they can appetize and nourish the stomach. They have the effect of stomach and digestion, preventing nausea and vomiting.

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