Cooking Steps

Pumpkin Congee

Pumpkin Congee

Pumpkin is a good thing. It contains many vitamins. Pumpkin contains ingredients that can promote bile secretion, strengthen gastrointestinal peristalsis, and help food digestion; Pumpkin is rich in zinc, which is involved in the synthesis of nucleic acids and proteins in the human body. It is an inherent component of adrenocortical hormone, an important substance for human growth and development, and is very beneficial to the growth and development of the baby's brain.
Main Ingredients
How much rice noodles to use is up to you. Add it slowly to the concentration you like. There is no unified standard.If you like pumpkin with strong taste, the ratio of pumpkin puree to water can be changed to 1:2Here is a small pumpkin from Vietnam. Compared with noodles, it is not very sweet. If you use Chinese long pumpkin with high sugar content, you can not add sugar.
-- Cooking Steps --
Pumpkin Congee
Step 1 . Ingredients: pumpkin, rice flour, sugar (preferably rock sugar)
Pumpkin Congee
Step 2 . Peel the pumpkin, put it in the drawer, boil the water, and steam it for 10 minutes.
Pumpkin Congee
Step 3 . Pumpkin can be easily poked through with chopsticks and then put out. Press the pumpkin into mud with a spoon.
Pumpkin Congee
Step 4 . Soak rice flour in cold water and stir until there are no bumps.
Pumpkin Congee
Step 5 . Put the pressed pumpkin puree in a 1:3 ratio of water into the soup pot and boil, turn to low heat.
Pumpkin Congee
Step 6 . Slowly add the rice flour paste and keep stirring while adding to prevent bumps and paste pot.
Pumpkin Congee
Step 7 . Add sugar according to your taste, cook for 3 minutes, turn off the heat.
Pumpkin Congee
Step 8 . Hot pumpkin porridge is ready.
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