Korean pumpkin porridge
Korean-style pumpkin porridge () is simple, has sweet taste and comprehensive nutrition. Traditional Chinese medicine believes that pumpkin is sweet and warm in nature and returns to the spleen and stomach meridians. It has the functions of nourishing the middle, replenishing qi, clearing heat and detoxifying. It is suitable for treating spleen deficiency, weak qi and malnutrition. It is a good partner to warm the spleen and stomach ~
Recipe Recommendations
- pumpkin one
- glutinous rice flour 2 tablespoons
- white sugar appropriate amount
- salt a little
- sweetening
- cook
- half an hour
- simple
Steps for Korean pumpkin porridge
1
Wash the surface of the pumpkin.
2
Cut the pumpkin in half, use a spoon to dig away the pumpkin seeds, and rinse with clear water.
3
Cut the processed pumpkin into small pieces and serve on a plate.
4
Place the pumpkin pieces on a steamer and steam until the chopsticks can easily insert the pumpkin.
5
Take out the steamed pumpkin and prepare to peel it.
6
Carefully grind the peeled pumpkin into pumpkin puree with a spoon. No chunks are needed, or you can pass it over with a fine net.
7
Grind the pumpkin puree for later use.
8
Put the pumpkin puree into the pot, add appropriate amount of water, stir well, and bring to a boil over the heat (add or subtract the amount of water according to the concentration of the porridge).
9
Dilute glutinous rice flour with a small amount of water for later use.
10
After boiling, add glutinous rice water to adjust the consistency, turn off the heat, add sugar and salt to taste, and then turn off the heat and serve (you can also put some small glutinous rice balls in the porridge, which tastes good too ~).
11
Finished Korean pumpkin porridge.Korean pumpkin porridge Make Tips
1. Pumpkin porridge can easily splash out after boiling and is quite hot, so when seasoning, you should use low heat and move quickly.