Ingredients and steps for making millet, chestnut and walnut porridge

Millet, chestnut and walnut are all high-nutrition health-preserving ingredients. They can be eaten alone or cooked together. The millet, chestnut and walnut porridge cooked with these ingredients has a soft and glutinous taste and is rich in nutrition. It can regulate the spleen and stomach, strengthen the kidneys and waist, and delay aging. But some people don't know how to make this porridge, nor do they know what ingredients it needs. Today I will introduce these issues to you, and you will know how to make millet chestnut porridge after reading it.

raw material

To make millet, chestnut and walnut porridge, you need to prepare 200 grams of chestnuts, 50 grams of millet, 100 grams of dates, 50 grams of oatmeal, 100 grams of walnut kernels, and an appropriate amount of rock sugar.

Steps

1. Put the prepared chestnuts in boiling water and cook for 2 to 3 minutes. Take them out after cooking, remove the shell while it is still hot, and set aside the pulp. Rinse the black dates with clean water and soak the oatmeal in warm water.

2. Add clean water to the pot and turn on the fire to heat. When the water temperature in the pot reaches about 50 degrees, add all the prepared ingredients, bring to a boil over high heat, then turn down the heat and simmer for about half an hour.

3. When the porridge in the pot is almost done, add an appropriate amount of rock sugar and stir it evenly with a spoon. After the rock sugar is completely melted, turn off the heat and simmer for 10 to 15 minutes. At this time, the millet, chestnut and walnut porridge in the pot is ready and can be taken out and served in a bowl.

Precautions

1. When cooking millet, chestnut and walnut porridge, you must choose millet of better quality, so that the porridge will be fragrant, glutinous and refreshing. The chestnuts and walnuts should also be carefully picked, and all the insect-infested and rotten parts should be removed, otherwise it will affect the taste of the porridge.

2. When cooking millet, chestnut and walnut porridge, you should also pay attention to the amount of water. You must add enough water at one time, but not too much, otherwise the porridge will be too thin and the taste will not be very good. Most of the time, when cooking porridge, you can make the amount of water cover the ingredients by 7 to 10 centimeters. This way, the porridge will be soft, sticky, and have an attractive taste.