1. Prepare the required raw materials, change the water once in the middle of an hour after soaking the white fungus, then wash the white fungus clean and divide it into small flowers. Wash the rice twice and set aside, and wash the medlar for use.
2. Peel and seed the pumpkin, wash and cut into pieces, put it in a pot and boil over high heat, and steam on medium heat for 15-20 minutes. (During the period, you can open the lid and use chopsticks to pierce the pumpkin to see if it is ripe), take out the steamed pumpkin and let it cool, cut a few knives and put it in a cooking machine to make pumpkin puree for later use. (Or put it in a bowl and press it into pumpkin puree with a spoon).
3. Add enough water to the pot to boil, put in the washed rice, boil it again, and simmer on medium heat for 20 minutes.
4. Put the white fungus into the porridge and cook for another 30-40 minutes over low heat.
5. Add pumpkin puree to the porridge and stir well.
6. Add the wolfberry, (you can put some rock sugar or white sugar if you like to eat sweet) and cook for a few minutes on low heat.
Tips:1 Choose older pumpkins, which are sweeter.
2. The amount of porridge cooked with 80 grams of rice is relatively large, about 3 to 4 people.
3 Add enough water to cook the porridge once, and add water to the porridge in the middle to lose the viscosity. (If there is really little water, you can add rice soup)
