How to make corn residue pumpkin porridge

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Next, we will introduce corn bran and pumpkin porridge to you. If you study it carefully, you won’t have to envy others in the future.

1.1 Wash the corn residue twice with water, then soak it in clean water for a while (the soaked corn residue is easy to cook)

2.2 Ingredients required: half a small bowl of corn residue, 1 small pumpkin

3.1 Cut into small pieces for later use

4.2 Wash the small pumpkin, peel and remove the seeds.

5. Put the soaked corn residue into the pot

6. Add chopped pumpkin

7. Bring to a boil over high heat, then reduce to low heat and simmer for about 20 minutes. (Stir several times in the middle to prevent sticking to the pan)

8. The corn porridge is golden in color, and the pumpkin in the porridge is sweet and soft.

Many housewives are worried about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned corn bran and pumpkin porridge on the table!