Quinoa little pumpkin porridge
By VicentaLakin
The autumn and winter season is a good season for pumpkins, and the weather is getting colder, with a bowl of fragrance, sweet and warm stomachs for breakfast, especially for friends who have no appetite in the morning, a bowl of unholy pumpkins, not to mention a lot of porridge. Now people are more concerned about feeding and eating pumpkins, and they're not going to cook with rice. I'm going to cook with pumpkins, and today's porridges are filled with guacamole and rice, and their colours and pumpkins are compatible with each other's nutritional values。
- sweetening
- cook
- half an hour
- simple
Steps for Quinoa little pumpkin porridge
1
The rice is washed and immersed one night in advance, which in the morning will significantly reduce the time spent cooking porridge。
2
Pour down the water soaked with rice, replace it with clean water, and pour the rice together with the water into the glass pots of the East Rin。
3
Add millet and quinoa, which are easy to cook and therefore do not need to impregnate early。
4
The old pumpkin goes to the skin, goes to the inside, cuts into the right little piece。
5
Add a proper amount of running water to the pot, which reduces the amount of time I have to cook, so I start with a fast-cooked function, and the water level does not exceed the maximum water level of the pot, otherwise the soup spills out。
6
Plug in the power supply and heat up with fast stew until water boils again。
7
Pumpkin congee can be cooked softly in about 25 minutes, and the roasted pumpkin congee can be served together at the table。Quinoa little pumpkin porridge Make Tips
One: Pumpkin from a glass pot can retain the most fragrance of the food, even though it is easy to wash it, it does not leave the taste of any other food, and it still holds the sweetness of the cooking. 2. The coarse grains I use today are wheat and quinoa, which, if they are not available, are super sweetly cooked with rice alone。