Fermented millet porridge
| Xiaomi Appropriate amount | Japonica rice Appropriate amount |
| Red dates Several | Wolfberry Several |
| Osmanthus wine Appropriate amount | Rock Sugar Appropriate amount |
| Clear water Appropriate amount |
Step 1
Appropriate amount of millet, wash with water and filter out the impurities in the millet porridge
Step 2
Appropriate amount of japonica rice, wash it in a basin and filter out debris.
Step 3
It is best to wash some red dates. I used about ten.
Step 4
Prefer some wolfberry. Similarly, I chose ten berries, wash them and set aside.
Step 5
This is a local specialty I went shopping for in an ancient town, sweet-scented osmanthus wine.
Step 6
The grains are full and the wine is fragrant.
Step 7
The more I watch it, the more I like it. Let’s take a close-up.
Step 8
Bring an appropriate amount of water, washed millet, japonica rice, and red dates to a boil over high heat, simmer over low heat for nearly 40 minutes, then add an appropriate amount of rice wine and continue to simmer over low heat.
Step 9
Add a piece of yellow rock sugar and continue to simmer.
Step 10
Add the washed wolfberries and continue to simmer. I also added two small spoonfuls of Korean ginseng powder. A friend gave it to me and said it should be taken orally every day. I can’t take it orally like this, so I usually add it to porridge and consume it.
Step 11
After about ten minutes, you can turn off the heat, cover the pot and simmer for a while before eating. The fermented rice will be fragrant and sweet, and the millet will be soft and glutinous. Cooking tips for fermented millet porridgeStew the japonica rice and millet together to make the porridge softer and glutinous. Put the fermented rice and wolfberry a little later to avoid nutrient loss caused by over-stewing.
I don’t know how many grams there are, but housewives put the ingredients according to their feelings. Just feel that the right amount is enough.
The same method can also be used for multigrain porridge.
