What are the methods of dessert porridge

Many girls like to eat sweets very much. Various kinds of desserts can meet the needs of different people. Dessert porridge is one of them. There are many types of dessert porridge. Different ingredients can be cooked together. For example, lily pumpkin porridge and snow pear chrysanthemum porridge are very good. The taste is very delicate and sweet. It can nourish the blood and nourish the stomach. People with poor spleen and stomach should eat more. These desserts are also suitable for making at home, and the method is very simple.

Lily and Pumpkin Porridge

250 grams of pumpkin, 100 grams of glutinous rice, one fresh lily, a little black sesame seeds and peanuts, and an appropriate amount of rock sugar. Wash the pumpkin and cut it into small pieces with a knife and set aside. Crush the glutinous rice in a food processor and set aside. Wash the lilies and tear them into small pieces and set aside. Put the casserole on the fire, add water and put the crushed glutinous rice in, bring to a boil over low heat and stir evenly, then you can add the pumpkin pieces. After adding the pumpkin pieces, turn the heat to low and simmer for half an hour. When the pumpkin becomes puree, you can add the lilies. Ten minutes after adding the lilies, add the rock sugar. Cook for a while until the rock sugar dissolves, then add black sesame seeds and crushed peanuts. Turn off the heat and simmer for a while before serving.

Snow Pear Chrysanthemum Porridge

One snow pear, appropriate amount of rice or glutinous rice, 5 grams of dried chrysanthemum, and appropriate amount of water. Soak the prepared rice in clean water for two hours, then take it out and put it in a pot, add appropriate amount of clean water and bring to a boil. Peel the pear, cut it into small pieces, add it to the boiled rice, and continue cooking over low heat. After about half an hour, the porridge in the pot will become viscous. At this time, you can add the dried chrysanthemum and cook for another five minutes before turning off the heat. After turning off the heat, simmer for ten minutes and the sweet and tempting pear chrysanthemum porridge is ready to be eaten.

Colorful glutinous rice dumplings and red bean paste porridge

Divide about 200 grams of glutinous rice flour into 3 portions to make colorful glutinous rice balls. Here we use red yeast rice powder, green tea powder and blueberry powder, take about 10 grams of each. Wash the red beans, put them into the porridge pot, add appropriate amount of water and boil. When making glutinous rice balls, you must use boiling water so that the glutinous rice flour can stick together. Use chopsticks to stir the flour into flocs, then knead it into a ball. After all three colors are done, cover with plastic wrap and let it rest for 10 minutes. Knead the glutinous rice into small balls of 3 grams each, which are best to eat one at a time. Peel the yam, cut into sections and set aside. After about 40 minutes of cooking, the red beans are basically sandy, and then the yam segments are added.

You can make more glutinous rice balls at a time, freeze them after they are done, and cook them when you want to eat them. The glutinous rice balls are small in size, so they are easy to cook when put into red bean porridge. When they are cooked, they will float up. It is basically cooked in about 7 minutes. At this time, add appropriate amount of white sugar to the porridge, because the green tea glutinous rice ball is a bit bitter, and the red yeast rice ball is tasteless, so adding appropriate amount of white sugar will make it taste better. The delicate taste of red bean porridge, the chewy glutinous rice balls and the appetizing and spleen-strengthening yam make it a very nourishing dessert in spring.