Pumpkin rice paste(nan gua mi hu )

Pumpkin rice paste

Introduction:

"In summer, I like to drink thinner rice paste without sugar or salt, just add a small spoonful of light cream. It's very light in taste, not thick and not greasy to eat. With my own toast, eggs and apples, I can have a simple and labor-saving breakfast."

Production steps:

Step 1: wash the pumpkin, peel and core it and cut it into small pieces for later use. Pour proper amount of water into the rice and refrigerate for one night;

Step 2: drain the soaked rice, pour it into the soybean milk machine, and add some pumpkin cold boiled water;

Step 3: cover the soybean milk, press the rice paste key, and cook well;

Step 4: the cooked pumpkin rice paste can be added sugar or salted according to your preference.

Materials required:

Pumpkin: 105g

Rice: 55g

Water: moderate

Note: 1. Soak the rice first. When cooking, the rice can reduce the size of the rice particles, which makes it easier to boil; 2. If you want to cook thicker, you can use glutinous rice, or increase the amount of rice, which can be adjusted according to your preference; 3. The cooked pumpkin rice paste can be adjusted to your preference, sweet or salty, and I like to add some light cream.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: Original

Chinese PinYin : Nan Gua Mi Hu