Pumpkin porridge
By VicentaLakin
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。
- sweetening
- cook
- half an hour
- simple
Steps for Pumpkin porridge
1
First, we have to be ready to make all the food that we need to use: first, cut the old pumpkin out of the skin, then remove the pumpkin's guacamole, and then clean up and cut it into a little pumpkin。
2
purge rice, add 1,200 ml of potable water to the casserole, boil rice into the casserole when the fire breaks, and then turn the clinker。
3
Pumpkin cut into the pot, boil it again and then boil it for 20 minutes, remember to mix it with a spoon a few times in the middle, to prevent the pan from being made。
4
When the pumpkins are boiled to a soft slurry, the rice is boiled to a sticky flower, and the fragrance of the pumpkin porridge is made。Pumpkin porridge Make Tips
One, the rice water can be rinsed a little twice and the nutrients may be lost by not rinsing it over and over. The ratio of boiled porridge to rice is basically 10:1, and as to how much more water you like, you can add less if you like a sticky porridge; if you like, you can add more if you like. 3. When buying pumpkins, pick the old pumpkin as much as possible, and the sweeter the yellower the face. The more the pumpkins are in control, the better they are. And because the pumpkin itself tastes sweet, I don't think it needs sugar to cover the sweetness of the food itself. But if you don't buy a pumpkin that's sweet enough, put some sugar in it. Another approach is to make the small rice congee stand alone, with pumpkins cut into small pieces and fertilized with a cuisine machine and then boiled into the small rice congee. Pumpkin porridges, pumpkins and millets are mixed up, and they're more subtle. I don't want to clean the kitchen. Like friends can try。