Beibei Pumpkin Rice Cup
1.
Prepare all the main ingredients.
2.
Wash the rice thoroughly, and soak for half an hour according to the ratio of rice to water at 1:1.2.
3.
Cut the ham, carrots, and onions into cubes for later use. The corn kernels are frozen and soaked in cold water in advance.
4.
One Beibei pumpkin, cut it horizontally, and remove the flesh.
5.
Put a little vegetable oil in the pot, and fry the carrots until they become soft, then add onions and fry them for a nice aroma.
6.
Then add the ham and corn kernels, and adjust the appropriate amount of salt according to personal taste.
7.
Pour the soaked rice into the pot, add half a tablespoon of light soy sauce, stir fry evenly, then turn off the heat.
8.
Put the flavored rice into the bebe pumpkin, and pour the water in which the rice is soaked into the pumpkin.
9.
Preheat the ACA micro-steamer in advance, add an appropriate amount of water to the water injection port, and the amount of water should not exceed 20ml at a time.
10.
Put the Beibei pumpkin in the middle of the oven and bake it in hot air at 220 degrees for half an hour, and then bake it at 200 degrees for another 20 minutes. Remember to cover with tin foil after the surface is colored.
11.
The steamed rice has distinct grains, a soft, non-sticky taste, and a faint pumpkin scent.
12.
Part of the water in the steamed and roasted pumpkin is lost, the sweetness is higher, the taste is powdery and waxy, and it is delicious.
13.
With a soup, breakfast is very good.
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