Chinese Food
Ice lake wild rice and pumpkin congee
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The mood story published a topic yesterday. I asked the bean relatives to guess what it was. As a result, I almost didn't laugh to death when I saw your answers. There are all kinds of things. Some say it's tea stalks. Some say it's Cordyceps sinensis. Some say it's bamboo poles. Some say it's mung beans. Some say it's powder. Some say it's beans. Some say it's fern roots and so on. There are also branches of traditional Chinese medicine. Too much too much. I'm really dizzy to see the reply. In fact, I didn't know what it was at the beginning. I didn't know until I was told. This is the ice lake wild rice. Thank you very much for the man who gave me so many postures. This tastes like QQ sugar. It's like QQ shredded. Ha ha... In the evening, I'll eat all the food by myself. I went to douniang for a while. Give us a little encyclopedia. One of the biggest misconceptions about wild rice is its name. It doesn't belong to rice at all
Cooking ingredients
Cooking Steps
Step1:Ice lake and wild rice are ready.
Step2:Wash and soak for 3 hours.
Step3:Peel, wash and cut the pumpkin.
Step4:It's OK to soak wild rice in this way. Some of them have exploded.
Step5:Put the wild rice and pumpkin into the rice cooker. Add some water. Just cover the material a little more.
Step6:Turn on the electricity. Press the quick cook. Cook for 1 hour.
Step7:Put a proper amount of icing sugar in an hour.
Step8:Ready to eat.
Cooking tips:It won't be thick or sticky when boiled, so don't add too much water. There is too much water. After cooking, you can pour out the water. Only when you press it with a pressure cooker, it will be sticky. The wild rice should be soaked and boiled. Otherwise, I can't cook Q. There are skills in making delicious dishes.
