1. When the pumpkin is steamed in advance to cook pumpkin porridge, we must first peel the pumpkin and clean it, then cut it into thin slices, steam it in a pot, press it into mud, add a proper amount of water into the pot, put the cleaned rice into the pot after boiling with strong fire, and pour the pumpkin mud into the pot when it is cooked to a thick consistency, so that the boiled pumpkin porridge not only tastes more splash, but also tastes better.

2. Cook in cold water. If you want pumpkin porridge to be sticky, you must cook all the ingredients in cold water, and add enough water at a time, without opening the lid in the middle, so that the ingredients and water can be fully integrated.

3. Adding some glutinous rice pumpkin porridge and glutinous rice will make the taste more sticky. It is necessary to cook until the glutinous rice becomes soft and glutinous obviously, and there is no excess water when the porridge is scooped up by the spoon. It is best for the porridge to be sticky. At this time, there is no pumpkin in pieces, and there is no such thing as shredded pumpkin.

4. When cooking pumpkin porridge with some edible alkali, you can add a proper amount of edible noodle alkali in it, so that the boiled pumpkin porridge is very thick and more fragrant.