Pumpkin, porridge
By VicentaLakin
When I was a kid, I only saw long pumpkins, which tasted sweet, cooked better, and then saw all kinds of pumpkins in supermarkets. There's sweet, there's pickles, there's different shapes. Pumpkin has beauty, strong body, spleen and stomach. Sweet, picky pumpkins are usually evaporated, not very sweet. I make porridge. Pumpkin is made in porridge, softer and digestive。
Recipe Recommendations
- Arowana small fresh rice 35 grams
- glutinous rice 15 grams
- red bean 20 grams
- pumpkin 220 grams
- qingshui 800 grams
Steps for Pumpkin, porridge
1
Raw materials: pumpkins, red beans, rice, cyanide, small rice。
2
Pumpkin goes to the skin and cuts into pieces。
3
Rice pours out and washs it with corn and red beans。
4
Add red beans, rice and rice to the pot。
5
Add pumpkins。
6
Add two bowls of clean water and select and activate the greasy congee in the setting of the pot。
7
I'll have a nice pumpkin curry。
8
An ordinary pumpkin is good in porridge。Pumpkin, porridge Make Tips
Pumpkin, I'm using a little sweet melon of sea-to-South, which tastes particularly light after cooking, but soft and delicious. A can of cuisine, 300 grams, can be made many times. If congee is made from an ordinary boiler, red beans need to be immersed early。