Secret pumpkin porridge

Materials: small pumpkin glutinous rice flour, rock sugar,

Method: 1. Wash the pumpkin, peel and remove the flesh, and cut into large pieces .

2. Use a steamer or microwave to make pumpkin puree. Put the pumpkin pieces into a steaming tray designed for microwave ovens, add an appropriate amount of water to the lower layer of the steaming tray, cover it with a lid, and heat it in the microwave on high heat for about 10 minutes.

3. Take out the steamed pumpkin, test it with chopsticks or a fork to see if the pumpkin has been steamed through, then put it into a container and use a small spoon to crush it into pumpkin puree while it is still hot. Don’t use all the pumpkin puree, save some for pumpkin pie.

4. Put pumpkin puree into a soup pot, add water and bring to a boil. The ratio of water to pumpkin puree is 2:1.

5. When the water is boiling, take a small bowl and mix the glutinous rice flour with water into a paste.

6. After the pumpkin puree is boiled, use a spoon to scoop a spoonful of glutinous rice paste into the soup pot, and stir continuously to prevent the glutinous rice paste from clumping. Once it reaches the desired consistency, there is no need to add it to the soup pot. Added glutinous rice paste.

7. After cooking for a while, add rock sugar or white sugar to taste.

Carrot and clam porridge

Ingredients: 1 pot of porridge base, 100 grams of clam meat, 1 carrot, 5 grams of shredded ginger, 50 grams of asparagus

Method: 1. Boil the porridge base, add carrots and cook for 10 minutes;

2. Add soaked clam meat and shredded ginger and continue cooking for 15 minutes;

3. Overheat asparagus Cut into cubes, mix with a little salt, and eat with carrot and clam porridge.

Breakfast Oatmeal Cake

Ingredients: butter...60g sugar...50g eggs...flour...100g baking powder...1 teaspoon oats...75-100 Grams can be milk...100ml raisins...optional, crushed peanuts

Method: 1. Heat the butter until it melts into liquid, then stir in the sugar and mix well.

2. Beat an egg into the butter sugar and stir evenly.

3. Sift the flour, then mix it with oatmeal and baking powder. Pour in step 2 at one go and stir into a batter. Then add milk, raisins, chopped peanuts, and other ingredients into the even batter. You can add any nuts you like, such as walnut kernels, melon seeds, almonds, chocolate beans specially used for baking...

4. Divide the batter into several small cakes and place them on a baking sheet lined with tin foil Place on a baking sheet, preheat the oven for 5 minutes and bake at 180 degrees for 10-15 minutes.

Red bean milk sago paste

Ingredients: red bean paste (can be bought on the street, it is best to make it yourself), sago, milk, rock sugar

< p>Method: 1. Wash the sago and soak it in hot water for 30 minutes. stand-by.

2. Put water in it, bring to a boil, and add an appropriate amount of rock sugar (according to personal taste).

3. After the rock sugar has melted, add the soaked sago and slowly stir in one direction.

4. When the sago is cooked until it is translucent and there are only small white spots in the middle, pour in the milk and add an appropriate amount of red bean paste. After boiling, you can turn off the heat

Jasper vegetable rice rolls

Ingredients: 2 cabbage leaves, rice, half a bowl, 10 grams each of green and red bell peppers, 10 grams of coriander

Seasoning: salt, sugar, rice vinegar and mushroom extract

Method: 1. Put the cabbage in a pot of boiling water, blanch it for 2 minutes, take it out, put it in a bowl, add a little sugar, and soak in rice vinegar for 20 minutes

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2. Heat the pot and add a little oil, add chopped green and red bell peppers and stir-fry until fragrant, add rice, minced coriander, add salt, mushroom essence and stir-fry evenly

3. Place the fried rice into rolls on cabbage leaves, cut into sections and serve on a plate