Pumpkin paste in brown rice sauce
In June, my mother had been ill and was busy running to the hospital every day. Accompany mother to finish the infusion and go home with Yaomei. Chatting in the car and talking about pumpkins, Yaomei is also full of praise. Finally, she understands why I like eating pumpkins so much.Pumpkin, with low calorie, soft and sweet taste and rich nutrition, is a well-known "special health vegetable" and "best health food". It is widely loved by dieters because of its low calorie and rich cellulose. For women, eating pumpkin often can make the stool unobstructed and the skin plump.Every 100g of pumpkin contains only 22 calories, and tastes good. It can be made into various dishes, pastries or desserts. It can not be said that it is an excellent low calorie food.1. The sugar content of tender pumpkin is very high. According to personal needs, we should pay attention to distinguish the materials.2. You can also use a small amount of brown rice to stir together, and the heat may be slightly higher.3. Old pumpkin is the best choice for those with diabetes tendency.
Step 1 . Prepare an appropriate amount of brown rice.
Step 2 . Wash the brown rice and put it into the boiling water pot.
Step 3 . Stir while cooking to avoid sticking to the pot.
Step 4 . Boil until the water boils, remove the rice and leave the brown rice juice for standby.
Step 5 . Prepare pumpkin, coconut powder and medlar; Medlar seeds are soaked in warm water.
Step 6 . Peel the pumpkin, wash it, cut it into thick pieces, and bite it in the microwave for 3 minutes until cooked.
Step 7 . Put the cooled pumpkin into the blender.
Step 8 . Pour coconut powder into a bowl.
Step 9 . Brew coconut powder with brown rice juice.
Step 10 . Pour the coconut juice into the blender and beat it with the pumpkin into a paste.
Step 11 . Pour the squash paste with brown rice juice into a bowl and garnish it with medlar.
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