Chinese Food
Pumpkin, yam, corn and quinoa congee
(156629 views)
This porridge. Even if you have to soak your hair in advance, you can definitely let go and do other things when you have time. The starting point of making it is because it likes sweet food in summer. The weather is hot. The food is too dry. If you eat half of it, you won't want to eat it again. So porridge still needs to be arranged for dinner. The quantity here is enough for me to eat a bowl with him alone
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Corn kernels need to be soaked for about 24 hours in advance. It must be that long before they are soft and waxy (if it's hot, they need to be put in the refrigerator to soak their hair. Bring them back when cooking). After they are soaked, put the washed corn and quinoa into the rice cooker together. Add about 300g of water. Press the porridge button in the rice cooker
Step3:Steam pumpkin and yam slices in steamer for 20 minutes. It doesn't matter if the two materials are put together
Step4:The corn and quinoa porridge is cooked. The extra water is not needed. Just the real par
Step5:Mash the steamed pumpkin and ya
Step6:Take out the cooked corn quinoa porridge and put it into pumpkin yam puree. Stir evenl
Step7:Dangdang. Edible. With some meat. Perfec
Cooking tips:You still don't need sugar. It's sweet enough. Corn porridge can't be boiled with too little water, and it's easy to stick to the pot. So there will be extra water. These water can also be kept for eating. It's just that the bottom of the soup doesn't taste so cotton. There are skills for making delicious dishes.
