Yam and Pumpkin Porridge

The ingredients of yam and pumpkin porridge are all very familiar to us, so it is not difficult to make. Let me give you a detailed introduction below.

Yam and Pumpkin Porridge

Material

50-100g pumpkin 50-100g yam 1000ml broth 200g rice

How to make yam and pumpkin porridge

Step 1: Peel the pumpkin and steam it until 80% cooked, let it cool and cut into small pieces for later use. Peel the yam, wash it, cut into small pieces, soak it in water and set aside.

The second step is to make soup with the chicken skeleton, add a few slices of ginger and cook for 30-40 minutes.

Step 3: Add 500-600ml of broth to the rice and simmer. After boiling, turn to low heat and simmer for 30 minutes. Finally, add pumpkin, yam and the remaining broth, bring to a boil over high heat, then simmer for 15-20 minutes over low heat. Add salt, pepper and chicken stock as appropriate.

Yam and Pumpkin Porridge Recipe 2

1. Wash the japonica rice, soak it in cold water for half an hour, and drain it;

2. Peel and clean the yam, then cut into small pieces;

3. Wash the pumpkin and cut into small cubes;

4. Pour 600 ml of cold water into the pot, put the rice into the pot, and boil it over high heat;

5. Then add yam and pumpkin, and continue to cook over low heat;

6. When the rice is soft and the porridge is thick, add salt to taste.

Tips - Food Incompatibility

Japonica rice: Tang Dynasty - Meng Shen: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with Xanthium sibiricum, as it will cause sudden heart pain."

Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry and helps to stimulate fire. People who are not suffering from cold and diarrhea should avoid it."

Yam: Do not eat yam and kansui together; do not take them with alkaline drugs.