CHINESE MILLET RECIPES
MILLET CONGEE | CHINA SICHUAN FOOD - CHINESE RECIPES AND ...
Healthy Millet Congee with pumpkin
Provided by Elaine
Categories staple
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Wash millet and then place in a large pot. Peel the pumpkin and cut into small cubes.
- Load the pot with enough water, place pumpkin cubes in a cook for 8-10 minutes until softened. Smash the pumpkin.
- Place smashed pumpkin, millet in the pot. Cover and bring a boil over high heat.
- Slow the fire to medium heat, skin any floating bubbles on the surface. Continue cook for 15 to 20 minutes. Stir the congee from time to time to avoid sticky to the bottom.
- How to serveAdd sugar to taste to serve a sweet versionOr serve with savory dishes, pickles or salad
Nutrition Facts : Calories 109 kcal, CarbohydrateContent 21 g, ProteinContent 3 g, FatContent 1 g, SodiumContent 26 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving
MILLET CHESTNUT PORRIDGE RECIPE - SIMPLE CHINESE FOOD
Although chestnuts are delicious, the shell is difficult to peel. The youngest son has diarrhea. It is good and bad, and he can't remember his mouth, but he likes to drink porridge. Today, using millet and chestnuts to cook porridge is the most suitable for children with diarrhea. Chestnuts nourish qi and nourish the spleen, invigorate the stomach and thick intestines. Chestnuts are a variety of dried fruits with higher carbohydrate content, which can supply more heat energy to the human body and help fat metabolism. It guarantees the body's basic nutrient supply. It is called "iron crops" and "woody food". It has the functions of invigorating the qi and strengthening the spleen and strengthening the stomach and intestines. Millet is also called corn. Millet has the functions of nourishing yin, nourishing blood, clearing heat and quenching thirst, invigorating the stomach and dehumidifying, restoring the stomach and sleeping, and preventing indigestion. The nutritional value of millet is very high. Millet porridge is rich in carbohydrates, protein, fat, and trace amounts. Elements and vitamins are especially suitable for poor appetite and poor digestion.
Provided by Outstanding 1987
Total Time 30 minutes
Yield 3
Number Of Ingredients 4
Steps:
- Ingredients: millet, rock sugar, chestnuts.
- Cut off the hard shell from the bottom of the chestnut with scissors.
- Peel off the shell.
- Peel off the chestnuts.
- Pour in boiling water for 2 minutes.
- Easily peel off the inner skin.
- Rinse 3 times with Xiaomi water.
- The chestnuts and millet are put into the inner pot of the rice cooker together.
- Pour in clean water and add the amount of water to the consistency you like.
- Put the inner pot into the rice cooker.
- Close the lid, turn on the power, and select the porridge button function.
- For about 30 minutes, open the lid and put the rock sugar in, cook for 10 minutes, and the rock sugar will melt.
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Apple millet porridge has the effects of invigorating the spleen and stomach, soothing the mind and heart, replenishing qi and losing weight. It also helps sleep, which is very suitable for people who are under pressure.
The nutritional value of millet is extremely rich. Because it is rich in vitamins B1, B12, etc., it has the effect of preventing indigestion and mouth sores. Using millet to cook porridge and take it before going to bed can make people fall asleep peacefully.
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The nutritional value of millet is extremely rich. Because it is rich in vitamins B1, B12, etc., it has the effect of preventing indigestion and mouth sores. Using millet to cook porridge and take it before going to bed can make people fall asleep peacefully.
Apple has the functions of promoting body fluid and quenching thirst, moisturizing the lungs and eliminating troubles, invigorating the spleen and stomach, nourishing the heart and qi, moisturizing the intestines, relieving diarrhea, relieving heat, and sobering up alcohol.
Combining the two, boiled porridge warms the body and nourishes the stomach. Drink a bowl in the morning to keep the stomach warm and comfortable all day long.
In winter, I like to use a variety of pots and casseroles to make food. Not only are they good for heat preservation, but the most important thing is that they can be served on the table and served in small quantities. Those who eat slowly don’t have to worry about the food cooling off.
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