How to make millet, red dates and longan porridge

What I’m going to introduce to you below is the method of making millet, red dates and longan porridge. I hope that friends who don’t know how to make it yet can learn it carefully.

Millet, Red Dates and Longan Porridge

For some reason, I don't feel like eating recently. In the summer, I would feel hungry and want to eat if I didn't have a meal at mealtime. But now that the weather is not so hot, I have lost my appetite and my sleep is not so good. I should take care of myself. Food supplements are worse than medicine supplements. I cooked red dates, longan and millet porridge. My sister asked 00 to bring the millet from my hometown. The red dates are Hotan dates bought online. I always have dried longan and wolfberry for soup at home, so it is very convenient to make. It seems that it is good to have more things at home, so that you can pick them up when you want to use them.

Ingredients for millet, red dates and longan porridge

1/2 bowl of millet (about 150-200 grams) 3 jujubes

20 dried longans 20 wolfberries

How to make millet, red dates and longan porridge

1. Rinse the millet with water, remove the core of the red dates and tear them into small pieces, and rinse the dried longan and wolfberry with water.

2. Put all the ingredients into the pot, pour in about three to four times the amount of water as the ingredients (if you want to add rock sugar, you can add it at this time), bring to a boil over high heat, skim off the foam, turn to low heat and cook for 20 minutes, turn off the heat when the millet is cooked, and simmer for another 10 minutes. At this time, the porridge will become thicker and more delicious.

Tips

1. It seems easy to cook porridge, but it is not so easy to cook it to the right thickness. Generally, the porridge will feel a little thin when it is just cooked, but after simmering for a while, it will be just the right viscosity when stirred with a spoon; if the viscosity is just right when it is just cooked, it will become thicker after a while and it will appear dry;

2. When cooking porridge, after the pot boils, you usually have to turn to low heat. It is easy to "pop" the pot at this time. I usually skim off the foam when it boils (foam can easily cause the pot to pop, which is the key). After turning to low heat, put a long-handled rice spoon in. The handle of the rice spoon will separate a small gap between the lid and the pot body, so that the pot can always be kept in a slightly boiling state, and it will basically not "pop" when cooking.