Remove the filling thoroughly and peel off the skin by dividing it into pieces.It is good to add puree and water to match the concentration and make and combine glutinous rice separately.If you only trim the pumpkin and make it puree and freeze it, it’s a sweet pumpkin porridge, not even making pumpkin porridge. It’s sweet and makes pumpkin porridge that any adult child will like. Sweet pumpkins do not cook as they live, but are well aged if they are left in a cool place with good ventilation. If you ripen it and cook it, it will deepen the sweetness and make the color prettier. Instead of a bad breakfast, it’s a sweet pumpkin porridge made with mini chestnuts. I hope you have a good day today. Thank you.It’s good to make it like this and eat it instead of breakfast, or as a snack or late-night snack. I pre-processed kidney beans and took out some of the leftovers from the East Sea and put them in. I like the texture that’s chewy, but I think there will be likes or dislikes, so it’s better to make it without it if your family doesn’t like it. It’s a good way to cook sweet pumpkin porridge.Mix it with glutinous rice porridge like this and boil it for a while longer. It’s very inconvenient to boil it as it boils together for the first time. So I make glutinous rice porridge separately and mix it.Sweet pumpkin porridge with kidney beans and boiled with salt is completed. The porridge does not have to be too watery or watery, and you can squeeze it in the right concentration to eat.Pour water into the peeled pumpkin and cook it until it’s slightly submerged. It cooks faster than you think and it’s not in the picture, but the boiled pumpkin is gently rubbed into a sieve and mashed. If you have a blower, it’s too simple to turn it around like this.The sweet pumpkin porridge is a porridge that feels like it will taste sweet just by looking at the color of it, and it’s a porridge dish that’s great to eat instead of breakfast. I’m thinking of making a few more because I think it’ll be good to leave them puree and take them out if they’re frozen when the sweet pumpkin is in full swing.#MiniBamPumpkinCooking #How to make sweet pumpkin porridge #How to make sweet pumpkin porridge #How to make sweet pumpkin porridge deliciously #Sweet pumpkin porridge recipeMashed pumpkins are made into pumpkin puree by blowing moisture to dry out. If you’re going to boil it right away and make porridge with all the porridge, you don’t have to make it puree. You can put sticky rice powder in the consistent amount to make porridge. If you’re going to use sticky rice, you can make it by blowing sticky rice and grinding it in a blender.I think I cut the pumpkin that’s been aged for about a month in half. The easy way to make it is to wash the skin thoroughly, divide it into small pieces, then peel the seeds, steam them as they are, and dig out the yellow stuffing with a spoon and cook them. I’m going to peel all the skins and boil them.Sweet pumpkin needs to be aged to a certain extent to improve its sweetness and color. It’s a mini chestnut pumpkin, Bowjjang, Jeju Island, which has been aged for about a month after production. I put it on a cool veranda for about a month. I made a sweet pumpkin puree by trimming it to make it less fresh if I put more. Sweet pumpkin is great to make puree, freeze it, and take it out when you need it and cook it. While making puree, I make a little hobabjuk.Ingredients Mini Rice Pumpkin Puree 2 cups, Nonstick Powder 1 cup Salt Half-spread, Sugar 2 tablespoons Boiled Kangnang Soybean CupAfter steaming, put it in a bowl. Garnish it with pine nuts or jujube flowers. Mini chestnut pumpkin has a slightly harsh feeling, so it is not as sweet as sweet as sweet pumpkin, so you can add a little sugar to match the sweetness.If mixed evenly, add kidney beans or red beans and boil them just a little.The well-aged and yellow color made porridge, so I immediately ate a bowl of it. I don’t hate the texture of kidney beans being chewed up, but I think it would be better to ask for your intention and add it.
