Pumpkin rice
By VicentaLakin
PUMPKIN IS A COMMON FOOD IN OUR DAILY LIVES, AND IT SERVES BOTH FOOD AND FOOD. FROM A CHINESE MEDICAL STANDPOINT, PUMPKINS HAVE THE EFFECT OF REMEDIATING, REDUCING BLOOD RESINS, REDUCING BLOOD SUGAR, PROTECTING GASTRIC MUCOUS MEMBRANES AND HELPING DIGESTION. THEY ARE RICH IN CARROTS AND VITAMINS C, D, SPLEEN, LIVER PROTECTION, CALCIUM, PHOSPHORUS ABSORPTION, AND THUS STRONG BONES. SO THE PUMPKINS ARE SUITABLE FOR MOST PEOPLE. AND ITS NAME IS JIANG MI, A FORM OF RICE, WHICH IS USED TO WRAP UP SORGHUM OR TO MAKE PORRIDGE. IT HAS A TEMPERATE STOMACH, A CHILL-RESILIENT FUNCTION, AND IS WELL SUITED FOR AUTUMN AND WINTER FEEDING。
Recipe Recommendations
- glutinous rice flour 70 grams
- sticky rice flour 50 grams
- pumpkin a
- qingshui appropriate amount
- sugar Osmanthus appropriate amount
- sweetening
- cook
- half an hour
- ordinary
Steps for Pumpkin rice
1
Powdered rice powder. Powdered rice powder
2
70 grams of corn, 50 grams of sticky rice in the pot
3
Add a proper amount of clean water, mixed into wet rice flour
4
Scratch the noodles into a little ball
5
Pumpkin, go to the seed
6
Cut into small pieces
7
Into the boiler with cold water, the fire opened
8
When the pumpkin's cooked, turn off the fire
9
Pumpkin pieces in the pan with a hand-held bar
10
Pumpkin paste is thick. Keep firing
11
If the pumpkin is too thick, you can add a little water to the pot until the ball is cooked
12
Cooked pumpkin rice into the bowl and gravy with cinnamon according to tastePumpkin rice Make Tips
1. Rice flour is simply rice powder; adding it makes the balls less sticky to the teeth and gives them a bouncier texture.
2. A handheld immersion blender can be used directly in the pot, but turn off the heat first; if you don't have an immersion blender, use a spoon to mash the pumpkin chunks.
3. The small balls should not be too large; smaller ones look better and cook faster.
4. If you don't have sweet osmanthus, white sugar is also fine.