HAN MIKE PAUL

1

It's a small piece of pumpkin

2

Pumpkin blocks are put in the pot in order to evaporate。

3

Two spoonfuls of rice powder to be replaced with gravy。

4

Put the steamed pumpkin in the bowl and crush it with a spoon。

5

Pumpkin mud in the pot and water (pumpkin mud and water ratio 1:1). It is then put in a few ice sugars, a small amount of salt, and the fire is slowly boiled and mixed。

6

It's boiled and added Ricos cheese sauce, evenly mixed。

7

And then you can pour it in and boil it again。

8

Pumpkin, which likes to porridge, can be cooked longer。

1. Choose small, golden yellow pumpkins; they are the sweetest. 2. You can choose white sugar, but rock sugar offers a cleaner sweetness, so I always use rock sugar. Adjust the sweetness to taste; if it's not sweet enough after cooking, add more sugar. 3. Add salt because it brings out the sweetness, similar to sprinkling a bit of salt on watermelon. Remember, only a small amount is needed; do not overuse it. 4. The ratio of pumpkin puree to water is 1:1. If you prefer a thicker pumpkin porridge, use less water or cook it longer. 5. For a milky aroma, use cheese sauce instead of cream or milk, as their milky scents did not meet my expectations. Ricos cheese sauce is golden yellow, which doesn't negatively affect the porridge's appearance but actually makes it look better; plus, it can be heated and diluted, unlike cheese slices which melt slowly. 6. Homemade pumpkin porridge tastes much better than the ones sold in shops.