Chinese Food
Beauty Milk and pumpkin congee (Korean cuisine)
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Pumpkin is rich in protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other substances. It can also improve the body's immunity, moisten the lungs, replenish qi, dispel insects, detoxify and beautify. My favorite is this Korean pumpkin porridge. I like its silky and smooth taste. It's also very simple. I don't need to go to the store to eat it. I can make it easily at home. With milk, I add a thick milk flavor. It's more silky and smooth.
Cooking ingredients
Cooking Steps
Step1:An old pumpkin. Peel it.
Step2:Cut the peeled pumpkin.
Step3:Put it into the auxiliary food machine for steaming. Or the steamer is OK.
Step4:The steamed pumpkin and milk are put into the milk pot.
Step5:Beat the milk pumpkin paste with the cooking stick. Heat it over a low heat until it boils slightly.
Step6:During the season, add some ice sugar to taste.
Step7:Mix the glutinous rice flour with cold water.
Step8:Pour it into the milk pot in several times. Stir it from side to side. Cook until it is thick and turn off the heat. If you think it is too thick, you can adjust it with water.
Step9:I put my favorite oats. They taste richer.
Step10:It's very delicate and lubricated.
Cooking tips:It's a very simple breakfast. Both my children like it very much. There are skills in making delicious dishes.
