Can pregnant women eat millet, chestnut and red date porridge? How to make millet, chestnut and red date porridge

Many people who have pregnant women at home want to know whether millet, chestnut and red dates porridge is suitable for eating. They all know that millet, chestnut and red dates porridge is a nutritious health porridge that can replenish qi and blood and delay aging. They just don’t know whether it can be eaten by pregnant women at home. Today I will talk about this issue specifically for you. At the same time, I will also write down how to make millet, chestnut and red dates porridge and share it with you.

Can pregnant women eat it?

Pregnant women can eat millet, chestnut and red date porridge, and after eating this porridge, pregnant women will have many benefits to their bodies. It can not only improve the physical fitness of the pregnant women themselves, but also promote the development of the fetus in the pregnant women's body, because millet, chestnut and red dates are ingredients with particularly high nutritional value. They can regulate the spleen and stomach, nourish the liver, strengthen the spleen and replenish blood, and provide sufficient nutrition for the development of the fetus.

How-to tutorial

Ingredients for making millet, chestnut and red date porridge

To make millet, chestnut and red date porridge, you need to prepare 50 grams of fresh millet, 15 chestnuts, ten red dates, 3 to 5 pieces of rock sugar, and an appropriate amount of water. Finally, you need to prepare a porridge pot, preferably a ceramic pot or a casserole.

Steps to make millet, chestnut and red date porridge

1. Remove the skin of the prepared chestnuts and keep the flesh for later use. Wash the red dates with clean water and remove the moisture. Cut the chestnut flesh and red dates into pieces with a knife and remove the date pits.

2. Wash the prepared millet with clean water, put clean water in a pot and heat it to boil. After boiling, put the millet into the pot, then add the chopped chestnut meat, red dates and rock sugar, mix well with a spoon, cover the pot, and continue cooking.

3. After the second boil, turn down the heat and simmer over medium or low heat until the millet in the pot is completely soft and glutinous. Turn off the heat and simmer for ten minutes, then take it out and you can eat it after filling it.