Chinese Food
Thick sweet pumpkin congee
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The materials should be first-class. If the rice is not good or the pumpkin is not good, it will not bring out the surprising taste and taste. If the pumpkin is imported from New Zealand or Japan, it should be powdered pumpkin, rather than long pumpkin with rotten grains. The cooked porridge is soft, waxy and sticky. It is fragrant and slightly sweet. Cool a little and refrigerate. The congee with sweet taste is more delicious. If the amount of water is too small, the porridge will swell and dry after cooling, so there is more water.
Cooking ingredients
Cooking Steps
Step1:Wash the glutinous rice together. Let it soak for 1 hour. Peel and dice the pumpkin. Break a small half of the pumpkin with a little water.
Step2:Put rice, sugar, pumpkin mud and pumpkin pieces in the pot. Add a lot of water.
Step3:After boiling in high heat, open the lid, turn to medium heat and cook until it is soft, rotten and sticky. Use a long handled spoon (to prevent hot air and liquid splashing and scalding) to mix and prevent sticking.
Step4:The cooked porridge is soft, waxy and sticky. It is fragrant and slightly sweet. If the amount of water is too small, the porridge will absorb water and dry up after cooling, so there is more water.
Step5:Cool it in summer and refrigerate it. The congee with sweet taste is more delicious.
Cooking tips:There are skills in making delicious dishes.
