Chinese Food
Pumpkin congee with milk flavor
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I ate this pumpkin porridge in Korean restaurant. Every time I went to eat with them, I rubbed several bowls to drink. It's especially fragrant and waxy. This time, I actually developed it. It tastes better than that in the restaurant. Moreover, pumpkin is rich in fiber. It's a good diet and oil product.
Cooking ingredients
Cooking Steps
Step1:Peel the pumpkin and remove the seeds. Cut it into pieces and steam it in the pot (it's more time-saving to cut it into pieces. I'm lazy. Cut it into pieces). The softer the bette
Step2:Put it in the juicer and mash it. Beat a little longer. It's more delicat
Step3:Pure mil
Step4:Put the milk and pumpkin puree into the milk pot. Heat it up on a low heat. Stir it with a spoon. Make a small bubble near the pot (if you like it sweeter, you can add a little sugar. It's better to use icing sugar powder
Step5:Clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clang, clan
Cooking tips:The pumpkin I bought is very sweet. And I'm trying to lose weight. So there's no sugar in it. Students who like to eat sweeter can add a little sugar when they cook it at the end. It's OK to add it according to their taste. There's no hard rule. The amount of milk can also be added according to your own taste. If you like it thinner, you can put more milk. If you like it thicker, you can put less milk. Some recipes use light cream instead of milk. Although it's also good to drink, but the calories are too high to lose weight. There are skills in making delicious dishes.
