Chinese Food
Pumpkin congee with barley and wheat germ
(102430 views)
The q-bomb of barley crumbs and the viscosity of wheat germ. The smell of wheat and pumpkin blend together. And the old pumpkin brought its own sweet. Let this porridge even without sugar is delicious. And the color is also very warm. Ah Mei's dosage is for two.
Cooking ingredients
Cooking Steps
Step1:Wash barley chips and set aside. No soaking require
Step2:Slice the pumpkin for cookin
Step3:Put the pumpkin and barley into the pot. Add wate
Step4:Turn to low heat after boiling in high heat. Cover and cook for about 15 minute
Step5:Heat the barley and pumpkin until they are cooked. Stir in the egg for two minutes. Stir the pumpkin well
Step6:Add wheat germ and stir evenly. Turn to low heat and simmer for about 5 minute
Step7:Let the porridge simmer until it is slightly viscou
Step8:The q-bomb of barley crumbs and the viscosity of wheat germ. The smell of wheat and pumpkin blend together. And the old pumpkin brought its own sweet. Let this porridge even without sugar is delicious. And the color is very warm
Cooking tips:1. Barley chips are easy to ripen, so there is no need to soak them in advance. It's the key to making porridge thick. It's suitable for other porridge. 2. Wheat germ has strong water absorption. It will be thick if you put too much congee. Stew the wheat germ for a few minutes. 3. Pumpkin should choose the orange old pumpkin to be sweet. The color is also good-looking. There are skills in making delicious dishes.
