Practice 1:
Ingredients: pumpkin and glutinous rice flour.
1, peel the pumpkin, cut into pieces, put it in a container, add a little water and cook it in the microwave oven for ten minutes.
2. Take out the pumpkin and mash it. If you want it to be smoother and have no big particles, you'd better stir it in a blender.
3. Then put the pumpkin puree in the pot and add a little water to boil. In order to prevent the bottom from being burnt, it is best to keep stirring in the same direction.
4. Mix glutinous rice flour with cold water first, pour it into the pot, stir well, and then add the right amount of sugar.
Practice 2:
Ingredients: a pumpkin and a handful of rice.
1, fresh pumpkin cut into pieces, and then steamed in a steamer until soft and rotten.
2. Use a spoon to crush the pumpkin into mud for use.
3, a small handful of rice, add enough water to cook, add the right amount of pumpkin puree and mix well until it is soft enough.
Practice 3:
Ingredients: pumpkin 60g, brown rice 20g, millet 20g, rice 20g, corn residue 20g.
1, brown rice, millet, rice and corn residue, put them in a large bowl and soak them in water for more than 1 hour.
2. Wash the pumpkin, peel it and cut it into 1 cm dices for later use.
3. Put the soaked miscellaneous grains into a casserole, add 600 ml of water, bring to a boil over high heat and turn to low heat for 30 minutes, then add the chopped pumpkin cubes and cook until the porridge is thick and the pumpkin cubes are soft.
Practice 4:
Materials: pumpkin150g, millet100g, glutinous rice100g.
1, peeled pumpkin, diced, cleaned millet and glutinous rice, mixed in a bowl, and soaked in clear water 1 hour.
2. Pour the millet, glutinous rice and pumpkin into the pressure cooker, add 5 times of clear water, cover the lid, turn to low heat after high fire, and then press 10- 15 minutes.