Pumpkin Congee

Pumpkin Congee

Introduction:

"Pumpkin is a good thing. It has many vitamins. Pumpkin contains ingredients that can promote bile secretion, strengthen gastrointestinal peristalsis, and help food digestion. Pumpkin is rich in zinc, which participates in the synthesis of nucleic acid and protein in human body. It is an inherent component of adrenocortical hormone and an important material for human growth and development. It is very beneficial for the growth and development of baby's brain. "

Production steps:

Step 1: Ingredients: Pumpkin, rice flour, sugar (preferably rock sugar)

Step 2: peel the pumpkin, put it in the drawer, boil the water and steam it for 10 minutes.

Step 3: the pumpkin can be easily poked through with chopsticks, then it can be filled out and pressed into mud with a spoon.

Step 4: soak rice noodles in cold water and stir until there are no pimples.

Step 5: put the 1:3 ratio of pressed pumpkin puree and water into the soup pot and bring to a boil. Turn the heat down.

Step 6: slowly add the rice flour paste and keep stirring at the same time to prevent pimples and paste in the pot.

Step 7: add sugar according to your taste, cook for 3 minutes, turn off the heat.

Step 8: the hot pumpkin porridge is ready.

Materials required:

Pumpkin: right amount

Rice noodles: right amount

Appropriate amount: sugar

Note: how much rice noodles to use, completely their own control. Add it slowly to the concentration you like. There is no unified standard. Like pumpkin flavor, pumpkin mud to water ratio can be changed to 1:2, here is a small Vietnamese pumpkin, compared with noodles, sweet is not very big. If you use Chinese long pumpkin, the sugar content is relatively high, you can not add sugar.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light