Korean pineapple pumpkin porridge(han shi bo luo nan gua zhou )

Korean pineapple pumpkin porridge

Introduction:

"Porridge is also one of the most important family dishes in Korea. Korean porridge not only includes porridge made of various kinds of rice, but also "porridge" made of rice flour and glutinous rice flour mixed into rice paste. According to different functions, Korean porridge can also be divided into "maintenance food", "patient food", "recovery food" and so on. Each kind of porridge will produce different porridge products with rich and colorful styles. In South Korea, there will be a special porridge shop with various porridge products for customers to choose from. Korean pumpkin porridge is simple, but the taste is not simple. It tastes sweet and sour, soft and waxy. The pumpkin porridge with pineapple, raisin and longan is more nutritious. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: cut pineapple into small pieces, dry clean raisins and longan.

Step 3: soak the raisins in water.

Step 4: add water to glutinous rice flour and set aside.

Step 5: peel the pumpkin and cut it into pieces and wrap it in plastic film.

Step 6: put it in the microwave oven for 2-3 minutes.

Step 7: take it out and put it into the blender to beat it into velvet.

Step 8: open water in casserole, add pumpkin puree and bring to a boil.

Step 9: add raisins and dried longans.

Step 10: after boiling, add the glutinous rice paste and stir until thick.

Step 11: add rock sugar and continue.

Step 12: dissolve the rock sugar and add pineapple.

Step 13: boil and turn off the heat.

Materials required:

Pumpkin: 350g

Pineapple: 50g

Glutinous rice flour: 15g

Dried longan: 10g

Raisins: 10g

Rock sugar: 20g

Note: pineapple can be soaked in light salt water, and then put into porridge varieties. Remove some harmful substances. Pineapple can't be boiled for a long time. The congee tastes sour after a long time. Turn off the heat after boiling. When pouring in the glutinous rice paste, it should be added while stirring, so as to avoid the glutinous rice paste forming pimples and affecting the taste of porridge.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Han Shi Bo Luo Nan Gua Zhou