Chinese Food
Pumpkin congee in barbecue shop
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Yesterday I went back to my mother-in-law's house. When I saw a lovely pumpkin, I took it home. My favorite way to eat pumpkin is to make pumpkin porridge. I don't know if you are the same as me. Every time I go to barbecue, I especially like pumpkin porridge in barbecue shop. If I don't drink enough, I have to drink several bowls. I think their pumpkin porridge is very good. Delicate and thick. Sweet. Later, I learned that this kind of Korean pumpkin porridge is made of glutinous rice. Today, we will make our own Korean pumpkin porridge at home.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Cut the pumpkin, peel it and wash it. Put it in the pot.
Step3:Pour in water. It's just past the pumpkin.
Step4:Put it on the fire. Bring it to a boil. Turn to a low heat and cook for 15 minutes. Cook until the pumpkin is soft and rotten.
Step5:Pumpkin and soup are put into the machine to make thick soup.
Step6:Back to the pot. Let it dry a little. Don't let the temperature of the soup be too high.
Step7:Take 30g of glutinous rice flour and stir it with some water. It's a bit like water starch.
Step8:Slowly pour the glutinous rice paste into the pumpkin soup, one side down and stir. Note that the temperature of the soup must not be high at this time. If the temperature is too high, it will agglomerate and turn into pumpkin pimple soup. I have experienced this myself. But it's OK to agglomerate. Just sift once or twice.
Step9:Wait until the mixture is evenly stirred to make sure there is no caking. Heat it over medium or low heat. Add some sugar.
Step10:I'll cook it for another five minutes. Keep stirring during this period. Prevent the paste pot.
Step11:Good to drink. Sweet. Thick and delicate pumpkin congee.
Cooking tips:There are skills in making delicious dishes.
