Ingredients: 500g pumpkin, 100g millet.
Seasoning: Sugar to taste.
Method: 1. Rinse millet. Peel and deseed pumpkin, wash, and cut into small chunks.
2. Bring water to boil in a pot. Add millet, pumpkin, and red dates. Boil over high heat, then simmer until thickened.
Three-Bean Oatmeal Rice
Ingredients: 30g each of rolled oats, mung beans, lentils, and red adzuki beans.
Method: 1. Rinse mung beans, lentils, and red adzuki beans thoroughly. Soak in water for 4-6 hours. Rinse rolled oats.
2.Add mung beans, lentils, red beans, and oats to a rice cooker. Pour in enough water to cover, cover tightly, and press the "Steam" button. Cook until the rice cooker signals completion.
Honey-Glazed Sweet Potato Stir-Fry
Ingredients: 500g sweet potato, 30g corn kernels, 1 egg yolk, 20g pine nuts.
Seasonings: White sugar,butter, honey, osmanthus paste, cream, vegetable oil (all to taste).
Method: 1. Wash sweet potatoes, halve lengthwise. Cover cut surfaces with plastic wrap. Steam in boiling water for 20 minutes. Cool, then mash with a spoon. Mix in sugar, butter, egg yolk, cream, and corn kernels until smooth.
2. Melt butter in a pan over low heat. Add sweet potato mixture and stir-fry gently until no longer sticky. Drizzle with vegetable oil. Pour in honey and sprinkle with pine nuts.
2. Heat a pan over medium heat. Add butter and melt. Pour in sweet potato puree and stir-fry over low heat until well combined. Drizzle with vegetable oil and stir until no longer sticky. Add honey, sprinkle with pine nuts, and top with osmanthus paste.
Pumpkin Pork Rib Soup
Ingredients: 150g pumpkin, 250g pork ribs, 20g straw mushrooms.
Seasonings: Scallion segments, ginger slices, salt, chicken bouillon, pepper to taste.
Method: 1. Rinse pork ribs, cut into chunks, and blanch. Peel and dice pumpkin. Clean and chop straw mushrooms.
2. Add sufficient water to a pot. Place pork ribs, scallion segments, and ginger slices inside. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Add pumpkin chunks and straw mushrooms. Cook until all ingredients are tender. Finally, season with salt, chicken bouillon, and pepper to taste.
Cooking Tip: Choose mature pumpkins with deep yellow skin and light weight. They have higher starch content, softer texture, and better flavor.
Spinach Seafood Soup
Ingredients: 100g spinach, 50g squid, 50g shrimp.
Seasonings: Salt, chicken bouillon powder to taste.
Method: 1. Clean squid, slice thinly. Wash shrimp, remove veins, and slice each into two pieces. Wash spinach, blanch, and cut into sections. Set aside.
3. Place a pot over heat, add an appropriate amount of water and bring to a boil. Add the squid and shrimp, bring to a boil again, then add the spinach segments, salt, and chicken bouillon. Bring to a boil once more and it's ready.
Cooking Tip: Spinach can be replaced with tofu to make a tofu seafood soup. For those who enjoy a sour and spicy flavor, vinegar and pepper powder can also be added.