How to make pumpkin porridge: Ingredients: one and a half pounds of pumpkin, six taels of rice.

Method: 1. Peel, wash and cut the pumpkin into chunks for later use.

2. Wash the rice and soak it for 30 minutes to allow the rice grains to fully absorb water, so that soft and thick porridge can be cooked.

3. Put the rice and pumpkin pieces into the pot, add an appropriate amount of water, and the water should cover 15 cm of the raw material surface.

4. Cook over high heat first, then switch to simmer and stir continuously until the rice grains are completely cooked, and you have a delicious pumpkin porridge.

Tips for cooks: 1. It is best to cook porridge with rice under cold water. Because when cooking porridge, you need to put the rice grains and cold water into the pot and boil them so that the rice grains can fully absorb the water and the cooked porridge will be more fragrant and soft. Otherwise, the rice grains will be hard and the porridge will not be thick.

2. Master the heat of cooking porridge. After the rice and water in the pot are boiled over high heat, quickly turn to low heat, being careful not to let the porridge juice overflow, and then slowly cover the pot with the lid. The key is not to cover the lid tightly, and cook slowly over low heat. .

Just do this!

Preparation: 1. Processing

Choose mature pumpkins with hard skin, long maturity period, and orange-red flesh. Wash them, remove the stems, cut them open, peel them, and remove the seeds. , take out the pure flesh.

2. Slicing

After processing, cut the pumpkin into circular slices about 5 mm thick, and soak them in water for 30 minutes.

3. Drying

Evenly string circles of pumpkin slices on bamboo poles and dry them for about 5 days until they feel dry.

4. Steaming

Put the dried pumpkin slices into a steam pot and steam for about 6 minutes. Take them out, cool them quickly, and spread them on a bamboo sieve to dry in the sun until the moisture content is 10 Below, for later use.

5. Pulping

Put a certain amount of water in a stainless steel pot. After boiling, mix the starch powder with cold water [the ratio of starch to water is (8~10 ): 100], then slowly pour into the boiling water, stir while cooking, until it becomes a paste.

6. Sizing

Put the dried pumpkin slices into the slurry and apply a thin layer of slurry evenly. Immediately spread it on a bamboo sieve and expose it for 1 day, or spread it on a baking tray and put it in Bake in the oven and control the temperature to 55-65°C. When the slurry on the surface is dry and non-sticky and has a certain elasticity, cool it naturally.

7. Packaging

The cooled pumpkin slices are dried pumpkins, which are packaged in food plastic bags or plastic boxes.

8. Finished product

It is golden yellow and translucent, and tastes sweet and fragrant. After entering the mouth, it is delicate and refreshing, and has a certain toughness. It is cheap and good, and you will never get tired of eating it for a long time.