Skinny pumpkin porridge
By VicentaLakin
It's better for the little guy to eat while he's sick, but he can't have any of it, so I made porridge today, so I'm going to get some nutrition. Well, it's still fresh. The little guy's eating a lot of pip. I've been asked before, why did you spend the rest of my rice on the porridge? I think it has something to do with fire. I'm all rice and water, and it's too late for the fire, and it won't take long to get thicker, and it's easy to get sticky with some ingredients. Pumpkin is one of the little ones' favorite foods, both in food and in porridge, and he likes it very much. Today's porridge, the little one drinks more than a bowl
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Skinny pumpkin porridge
1
The pig's skin is sliced and cut in silk with a little wine, salt and starch
2
10 minutes to pick and pick
3
The rice left in the casserole
4
When it boils and turns into a fire, it's going to boil
5
Pumpkin goes to the skin and cuts the thin
6
The porridge boiled a little thick and poured into the pumpkin
7
Pour it in and slide it away
8
A bag of thick, thick soup is pouring in
9
The raisins are cooked and the porridge becomes sticky