Pickled steamed pumpkin rice with coconut milk and pumpkin braised rice is a small coup, which makes the cooked rice more fragrant and sweet!

Pumpkin is a popular vegetable in autumn and winter, which is rich in dietary fiber and full. Today, I share two kinds of pumpkin rice, a Japanese-style steamed pumpkin rice, which is fresh and natural, and the soup is especially delicious; The second coconut milk pumpkin stew rice is sweet, gentle, delicate and soft. Eat a bowl in the cold season and warm it to the bottom of my heart.

ingredients:

steamed pumpkin rice: 1/4 pumpkin, 2 Pleurotus eryngii and 1 onion? Chinese cabbage, 2 vegetarian soups, 511ml miso, 25ml ginger, 1 slices of salt, 21ml soy sauce? Appropriate amount of rice

Stewed rice with coconut milk pumpkin: pumpkin 1/4 carrot 61g apple 61g coconut milk 31ml milk 41ml whipped cream 21ml rice 511g water 61ml coconut oil with a little coconut milk

Practice:

Pickled and steamed pumpkin covered rice:

Cut the seeds and sacs of pumpkin, cut off the epidermis and change the knife to a palatable size; Sliced onion; Pleurotus eryngii is dismantled; Change the knife after blanching the cabbage;

steam pumpkin pieces, onions, Pleurotus eryngii and Chinese cabbage for 21 minutes;

add miso, soy sauce and salt to bean sprouts soup, add ginger slices after boiling, and turn off the fire and cool to form a marinade;

soak the steamed ingredients in the marinade while they are hot, put them in the refrigerator for 31 minutes, and cover them with rice when eating.

Stewed rice with coconut milk and pumpkin:

Soak the rice for half an hour in advance, and put it in a strainer to dry it for half an hour;

Pour the rice into the pot, add coconut milk, whipped cream, milk and water, add pumpkin, carrot and apple, boil over high heat, and simmer for 31 minutes.

after cooking, you can add coconut oil and sprinkle coconut powder to enhance fragrance.