Ingredients for Thick Turmeric Butternut Squash Porridge
- 2 chinese soup spoon of Calrose Rice (short-grain rice) 20 grams
- Half a chinese soup spoon of Thai Tri-Color brown rice (long-grain rice) 5 grams
- Half a chinese soup spoon of Peruvian Tricolor Quinoa 5 grams
- Half a chinese soup spoon of hulled yellow millet 5 grams
- 150 grams pumpkin
- 150 grams Enoki Mushrooms
- 1 fresh corn
- 1 fresh egg
- 1 slice Natural Cheddar Cheese
- Appropriate amount of turmeric powder
- Appropriate amount of black pepper powder
- Appropriate amount of lemon grass powder
- Appropriate amount of garlic powder
- 1 table spoon cold pressed olive oil
- 1000 ml filtered tap water
Cooking Instructions for making Thick Turmeric Butternut Squash Porridge
Put 2 Chinese spoon of calrose rice, half a Chinese spoon of tri-color brown rice, 1 Chinese spoon of tri-color quinoa and hulled yellow millet into a stainless steel pot, add filtered tap water and soak for half an hour.
Drain out the water in the stainless steel pot, after soaked the grains for half an hour. Add 1000ml of filtered tap water, dry the bottom of the pot, and then put the pot on the infrared electric stove to boil, the electric power is 2000W, the timer is set at 20 minutes, after the water boils, adjust to 1000W, and keep stirring for the first 1 minute and also stir for the last 3 minutes to avoid boiling water overflow. After 20 minutes, turn off the power and let the porridge cool naturally.
Cut 150 grams of pumpkin into small pieces, cut 150 grams of Flammulina velutipes into strips and put them on a plate, put them in a steamer with eggs, and set the timer on the induction cooker to steam for 15 minutes. In order to prevent the corn and eggs from being overcooked, when the timer steams for 10 minutes, take out the corn and eggs successively, put the corn in a porcelain bowl to cool naturally, and soak the eggs in tap water to cool.
After 15 minutes, pour the plate into the porridge pot that has been cooked, add a slice of cheddar cheese, add shelled hard-boiled eggs, add a tablespoon olive oil, appropriate amount of turmeric powder, black pepper powder, lemongrass powder and mix the garlic powder evenly.
Then use a serrated wavy stainless steel knife to cut out the corn kernels, add it to the stainless steel pot and mix evenly, beat the boiled and shelled eggs and mix evenly into the porridge, then put it on a porcelain.
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