Golden Lucky Pumpkin Congee

Name: Golden Lucky Pumpkin Congee
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 180g Fragrant rice; 1 tablespoon Quinoa; 1/2 pumpkin; 1 tablespoon Sugar Osmanthus; 2 pieces crystal sugar; Some Dried osmanthus

by Fatty Mushroom

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Lucky Jinbao [Golden Lucky Pumpkin Congee]
Boom, boom, boom, the pace of the Spring Festival is getting closer and closer~ Do you feel it? I introduced a lot of hot dishes, cold dishes, and other Spring Festival delicacies before. Today, let’s talk about dessert soup. The golden lucky pumpkin porridge brought today is very convenient to cook and the ingredients are simpler. It also uses the combination of Mushroom's favorite sugar osmanthus and dried osmanthus. It is said that it is a porridge, which is relatively thin and more suitable for sweet soup rather than a staple food. The color of pumpkin porridge is yellow and attractive. The Spring Festival must be big fish and meat. After the gluttonous meal, come with a bowl of sweet pumpkin porridge, which will nourish the body, nourish the stomach and warm the heart. Even more talked about, fortune and treasure. This time I also put a small handful of quinoa in it, which is healthy and delicious.

Ingredients

180g Fragrant Rice
1 tablespoon Quinoa
1/2 Pumpkin
1 tablespoon Sugar Osmanthus
2 pieces Crystal Sugar
Some Dried Osmanthus

Golden Lucky Pumpkin Congee

1. Peel and sac the pumpkin, rinse it, and set aside (the round and flat pumpkin, which is more yellow, and the pumpkin that looks like winter melon is not yellow in color)

2. Use the rice measuring cup to take about one cup of fragrant rice, grab a handful of quinoa, and wash 2 to 3 times

3. Cut the pumpkin into 1.5 cubes of small cubes

4. Put the rice and diced pumpkin into the pot, add water to the water level of about 2.5-3L

5. Cook the porridge in an ordinary pot for about 45 minutes, and use a pressure cooker for about 20-30 minutes. The specific time is adjusted according to the taste. The high heat is boiled, and the heat is adjusted to medium heat after about 15 minutes.

6. Add rock sugar in about 35-40 minutes and adjust the amount of rock sugar according to taste

7. After 45 minutes, the pumpkin porridge is out of the oven, add a tablespoon of sugar and osmanthus, stir well, sprinkle some dried osmanthus before eating to increase the fragrance

Tips:
Speaking of porridge, mushrooms like to eat thinner porridge. When starting to cook the porridge, wash the rice and soak it for about 10 minutes, and then add water. I put more proportions each time, and add the porridge. It will thicken after being cooked, and cold water may not be added during the cooking process, so it is best to start adding more at once.