Millet and yam porridge

Millet and yam porridge

Introduction:

"I won't explain too much about the nutritional value of millet and yam. Congee and yam are very suitable for tonic in autumn. This time, I mainly boast that this iron bar yam is a specialty of Henan Province. A few days ago, my aunt's friends brought some authentic Henan iron bar yam from Henan Province. It's very suitable for porridge, and tastes very good. "

Production steps:

Step 1: authentic Henan tiebang yam

Step 2: peeling, it's better to wear gloves, it's itchy, otherwise, have a look. Good yam has high starch content, and it can't stop folding.

Step 3: dice and soak in water

Step 4: wash and set aside the millet. (Shanbei millet is oily, only need to wash once or twice)

Step 5: make a pot of water to boil, enough water, do not add water

Step 6: drop yam.

Step 7: boil again and add millet.

Step 8: bring to a boil over a high fire and let it simmer for more than 30 minutes until thick

Materials required:

Millet: 100g

Yam: a long root

Water: moderate

Note: Tips: 1, choose material is good, the best is Henan iron yam, Shanbei millet. 2. Some friends like to add alkali noodles, but do not put millet porridge, will break the vitamin B. 3. Boiled millet porridge water to be sufficient, rather than less, more than 30 minutes, the best not to be afraid of time, the longer the appointment, and millet porridge must not use the pressure cooker, I tried out the porridge is not thick, just soft rotten, not good to drink.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: Original