Millet and Sweet Potato Porridge
Overview
As a Sichuanese, I have been accustomed to talking about porridge since I was a child. After hearing about porridge, I went to college and met my classmates from the north and later my brothers and sisters from Guangdong. They all call it porridge, saying that our Sichuan porridge is not porridge. Their porridge is rich in soup, while our porridge is clear and watery! I have to admit that this is indeed the case. There is a big difference in the methods and ingredients. Students from the north often serve millet porridge, stick dregs porridge, etc. Brothers and sisters from Guangdong often make various special Cantonese-style porridge, which is also very delicious. A place of water and soil can nourish a person, and this is also true! Every ingredient that appears on our table has been carefully selected by us. We give it a sense of trust, and it gives us back the beauty of trust! No matter where your hometown is or what your taste preferences are, I believe that rice porridge and porridge are both a kind of beauty and a feeling that you can't let go of!
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Ingredients
Steps
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Prepare the ingredients
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After washing the millet, soak it in appropriate amount of drinking water for a while
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After soaking for half an hour, bring to a boil over high heat
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Change to low heat, open a small slit in the pot lid, and simmer over low heat (it is best to use a non-stick pot, because millet is very sticky, and it will easily burn if you use other pots without keeping an eye on it)
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The soup begins to thicken (stir with a spoon several times during this process)
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Add sweet potatoes
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Or keep cooking on low heat
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The sweet potatoes are cooked until soft and the soup concentration is appropriate
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Turn off the heat, cover the pot and simmer for about ten minutes
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Ready to serve
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Everyone knows the nutrition of millet and sweet potato. In winter, warm porridge is very suitable for regular consumption.
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Authentic flavor, endless aftertaste
