Korean porridge
By VicentaLakin
Porridge is also one of the most important family foods in Korea. Korea's porridge consists not only of porridges made of all kinds of rice, but also “porridges” made of rice powdered by rice powder and rice powder converted into rice. The Korean porridge, depending on its function, can also be classified as “maintenance” “patient food” “restoration”. Each congee produces a different congee, rich in colour. There will be a special congee shop in Korea, with a variety of porridge items for customers to choose. Korean pumpkin porridge, which tastes so simple but not so simple, is more nourished by sweet, sour and sweet, pineapple, raisins and cinnamon-dry pumpkin porridge。
Recipe Recommendations
- pumpkin 350 grams
- pineapple 50 grams
- glutinous rice flour 15 grams
- dried longan 10 grams
- raisins 10 grams
- rock sugar 20 grams
- sweet and sour
- cook
- ten minutes
- ordinary
Steps for Korean porridge
1
Prepare all the ingredients。
2
Pineapple slices, raisins and cinnamon dry cleaning。
3
The raisins are soaked with water。
4
Powdered rice powders with water to release。
5
Pumpkin's cut-in-coated。
6
2-3 minutes into microwave fire。
7
They were removed and placed in a mixer to stir up the tatter。
8
In the sandpot, water boils into pumpkin mud。
9
Add raisins and guacamole。
10
When boiled, the rice paste is added and mixed into thickness。
11
Put it in the ice cream and continue。
12
Ice sugar melts with pineapple。
13
Cook it and turn it off。Korean porridge Make Tips
The pineapple can be soaked in light salt water, and then added in the porridge variety. Remove some substances harmful to the human body.
Pineapple should not be boiled for a long time. After a long time, the porridge will taste sour, so turn off the heat after boiling.
When pouring the glutinous rice paste, add it while stirring to prevent the glutinous rice paste from forming bumps and affecting the taste of the porridge.
Pineapple should not be boiled for a long time. After a long time, the porridge will taste sour, so turn off the heat after boiling.
When pouring the glutinous rice paste, add it while stirring to prevent the glutinous rice paste from forming bumps and affecting the taste of the porridge.