Pumpkin millet porridge
Pumpkin millet porridge, from above
VegVeganNorthern China

Pumpkin millet porridge

Golden, gentle and silky. The bowl Chinese grandmothers hand to the smallest person.

45 minTime
5 gProtein each
mildSpice
The golden layer1 chapter · 1 min read

Make it your way

Grandma's wayFoxtail millet simmered with pumpkin into a golden porridge.
The original
160kcalsame
5 gproteinsame
3 gfibresame
45minutessame

Xiaomi nangua zhou, Chinese home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Foxtail millet⅔ cup
Pumpkinpeeled, 2 cm cubes
Waterabout 6 cups
Dates4 dates or red jujubes, pitted
Sugar1 tbsp, optional

Method

4 steps
  1. 1Rinse the millet two or three times.
  2. 2Bring the water to a boil, add the millet and pumpkin and bring back to a boil, stirring.
  3. 3Lower to a gentle simmer, half covered, for 30 minutes, stirring now and then. Add the dates for the last 10 minutes.
  4. 4Mash some of the pumpkin into the porridge, sweeten if you like and rest 5 minutes.
Serve it like this

Ladle into small bowls and float a date on top. Serve with a steamed bun or a boiled egg.

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Make it a meal

What goes with Pumpkin millet porridge: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scallion pancakes50 min
On the side Chinese steamed egg20 min
On the side Hot and sour shredded potatoes20 min
A little snack Chinese tea eggs60 min
To drink Doujiang40 min
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