Pumpkin Porridge
1.
Soak the rice half an hour in advance.
2.
Add enough water and a few drops of cooking oil to the casserole and bring it to a boil. When boiling the water, cut the pumpkin into cubes, four longans, and a slice of Chinese yam (don’t need longan and Chinese yam).
3.
After the water in the casserole boils, slowly put the soaked rice into the pot, stirring the bottom of the pot continuously to prevent it from sticking to the pot, then put the diced pumpkin, longan and yam into the pot, keep the heat on the medium, and the casserole will boil vigorously For ten minutes.
4.
These ten minutes must be watched in front of the pot, stirring from time to time, to ensure that the pot is not sticky, and to make the porridge thicker. After ten minutes, turn down the heat and boil for 30 minutes. Cover half of the lid or use a chopstick to keep it from overflowing.
5.
After 30 minutes of low heat, look at the state of the water in the pot. If there is more, boil on medium heat for 10 minutes. Stir occasionally during this time, and the porridge will thicken. The last time is not necessary, just adjust the time according to the amount of water.
Tips:
Longan and yam are added to pumpkin porridge to provide more nutrition. You can also add yam to invigorate the spleen and nourish the lungs.
