Ingredients details

Main ingredients

An appropriate amount of pumpkin

An appropriate amount of cooked corn kernels

An appropriate amount of rice and auxiliary ingredients

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Appropriate amount of millet

Original flavor

Cooking process

Take half an hour

Easy difficulty

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1

Peel and seed the pumpkin, cut into small pieces and pour into a casserole.

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2

Wash the rice and millet twice, pour them into a casserole, and pour in an appropriate amount of water.

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3

Wash the frozen cooked corn kernels with clean water and pour them into a casserole. When corn is abundant in summer, boil the corn, rub the corn kernels out, put them in food bags and freeze them for storage. You can eat them as you go. It is especially suitable for cooking porridge. The corn kernels are full of water in the porridge, and they are tender and delicious. .

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4

After all the materials are added, turn on the fire. The flame should not exceed the bottom of the casserole to avoid being blackened.

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5

Cook for about 4 minutes and start to boil. After that, do not cover the lid to avoid overflowing. It is time to lower the heat. , and stir constantly with a wooden spoon to avoid burning the pot.

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6

Continue cooking for another 20 minutes and the porridge will be ready. Turn off the heat, cover and simmer for a while, it will become softer and glutinous.

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7

The picture above is before turning off the heat. The rice grains have swollen and the porridge has become very thick. In this picture, it was simmered for about 3 minutes after turning off the heat. When it was served again, it had become softer, waxier and thicker.

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8

My model is Kunbo I series 4.6 upgraded C-class red. According to C-class standards, I work very hard. I looked for trachoma inside and outside, and there were one to three black dots, very scattered, and there were five or six very small ones. I had to press my face almost against the pot to see the result. Very satisfied.

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9

Following the maintenance methods, using it for the first time and cooking porridge will be more conducive to extending the service life of the casserole.

Tips

My notes:

1. When cooking porridge in a casserole, you need to add more water than when cooking porridge in a rice cooker. At the beginning, I only added 2 bowls of water. After boiling for five minutes, I found that the water was gone. I quickly boiled half a pot of boiling water (do not add cold water when adding water, which will affect the taste of the food). I added some to the porridge, and then the porridge became more and more cooked. The thicker it becomes, the more hot water is added one after another. Basically half a pot of water is added, and the porridge is still thick. A small bowl of rice turns out half a pot of porridge. If you open a porridge shop, it will be a real profit.

However, the amount of water added should not be too high to avoid overflowing the pot.

2． Be sure to stir more after boiling. There was a short period of time to clean things up, and there was rice stuck to the bottom of the pot where there was a flame. I quickly stirred it with a wooden spoon, but luckily it didn't stick to it.

3． The pot is very smooth, so you cannot use an iron spoon to avoid scratches.

4. It is very easy to wash the pot. After it has cooled down, there is no need to soak it. Just put it in water and wipe it clean with a soft rag, thanks to the smooth surface.

5． After washing, turn it upside down to dry. The white circles on the bottom and lid should not absorb water for a long time.

Red pots are not suitable for cooking dark foods, such as black rice porridge and black-bone chicken. The pot will stain.

From Food World