Chinese Food
Luxuriant transformation of leftover rice
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This is one of the few sweet congee I made. At home, we usually cook the original congee. We don't put anything in it. Otherwise, it's salty congee, such as preserved egg and lean meat congee, green vegetable congee and so on. I found that the pumpkin porridge made of leftover rice was really delicious. The sweet taste of the pumpkin itself, plus a little less sugar. At the same time, it also solves the problem of the leftover rice that can't be eaten in the last meal at home. With a little processing, the cold rice becomes a good pumpkin porridge. With a plate of diced meat and marinated noodles, it's cool.
Cooking ingredients
Cooking Steps
Step1:1. Remove pumpkin seeds, peel, wash and cut into small pieces. 2. Put water in the pot. Add in the remaining rice after boiling. Pound the rice with a spoo
Step2:3. Add half of the pumpkin and the honey beans. Boil. Mash the pumpkin. 4. Add the remaining half of the pumpkin. Make the pumpkin soft. Thicken the porridge and make it into the pot
Step3:
Cooking tips:1. Pumpkin porridge should be a little thicker to drink. So it's a little longer in time. 2. Put half of the pumpkins first, and the other half later. The cooked porridge can see the pumpkin dice. The pumpkins melted in it are very sweet and delicious.
