Pumpkin and wolfberry porridge with soup stock

Overview

I received the Shi Yunsheng thick soup stock from Meitian. There are two kinds of two flavors in the two boxes, one is meat and bone stock, and the other is clear chicken stock. For those who live a tight life, this is undoubtedly a stunning addition to their simple life. Cooking delicious soups and dishes in a short time is also a kind of happiness and joy. The pumpkin and wolfberry porridge I made today is very simple and nutritious. It maintains the original flavor of pumpkin and incorporates the umami flavor of the soup stock. Let’s try it together. Pumpkin is very nutritious and contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. Pumpkin not only has high edible value. And it has a therapeutic effect that cannot be ignored. According to "Southern Yunnan Materia Medica", pumpkin is warm in nature, sweet in taste and non-toxic. It enters the spleen and stomach meridians and can moisten the lungs and replenish qi, reduce phlegm and thicken phlegm, expel parasites and detoxify, treat cough and asthma, treat lung abscess and constipation, and has diuretic and beautifying effects. Wolfberry is a commonly used traditional Chinese medicine to nourish the liver and kidneys. It is bright red in color and sweet in taste. Modern medical research has confirmed that it contains betaine, polysaccharide, crude fat, crude protein, carotene, vitamin A, vitamin C, vitamin B1, vitamin B2 and nutrients such as calcium, phosphorus, iron, zinc, manganese, linoleic acid, etc. It can promote hematopoietic function, and can also have anti-aging, anti-mutation, anti-tumor, anti-fatty liver and hypoglycemic effects.

Tags

• staple food
• home cooking
• japonica rice
• pumpkin
• stock
• wolfberry
• water

Ingredients

Steps

1. 1 The material is as shown in the picture

   

2. 2 Cut the pumpkin into pieces; wash the japonica rice and soak it with a little salt; wash the wolfberry

   

3. 3 Pour the boiling water into the casserole and add the pumpkin

   

4. 4 After the pumpkin is boiled, add the japonica rice

   

5. 5 After boiling over high heat, turn to low heat

   

6. 6 After the rice blooms, add Shi Yunsheng broth

   

7. 7 Then add the wolfberry and roll a few times

   

8. 8 It's very simple, just put the bowl in

   

9. 9 Another close-up