After the frosts fell, the weather became cold, and breakfast no longer enjoyed milk and juice and began to like cooking soup and porridge. The rice porridge is delicious, but the food is more monolithic. A little pumpkin can be boiled together, and both rice and pumpkins are coarse foods, both for the elderly and for the children. In the autumn, it should eat more pumpkins and make a pot of sweet, soft pumpkin porridge, so that the pumpkin tastes into the rice. It's a nice bowl for breakfast. Some people like to add some edible to the porridge, saying that the porridge that's made is sticky and rotten and that it can shorten the time for cooking. In fact, edible alkalis not only reduce proteins in cereals but also destroy vitamins. I also have a few tricks to make the porridge better: first, we have to choose the food, and rice is better served with new rice, and time allows for cold water for a minute before the porridge, before the porridge is boiled. The porridge is as thick and delicious as the base. Today this pumpkin porridge is made of pumpkins and millets that are boiled over time, hot and smooth. A bowl of warmth goes straight to every corner of the body, and that's quite a relief. Sweet and soft pumpkin porridges are not only suitable for breakfast, lunch dinner, or even midnight。
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