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Pumpkin with Corns Congee

Nutritional Value

The crude fiber rich in burdock can promote peristalsis of the large intestine and help defecation. It can also lower cholesterol in the body, reduce the accumulation of toxins and wastes in the body.

The lentinan contained in mushrooms can activate helper T cells, at the same time strengthen the phagocytic function of macrophages, promote the production of T lymphocytes, activate the human cellular immune system, greatly enhance resistance, and help fight cancer.

Corn contains a unique anti-cancer factor "glutathione", which can combine with some carcinogens in the body, making it inactive and excreted through the intestines.

Ingredients

  • 100g white rice
  • 40g burdock
  • 30g corn kernels
  • 250g pumpkin
  • 2 fresh mushrooms (diced)
  • Appropriate amount of water
  • Salt (optional)

Directions

  1. Peel and dice the burdock and pumpkin.
  2. Wash and drain the white rice.
  3. Boil the white rice at a medium-high heat.
  4. Cover the pot and cook at a medium-low heat for 15 minutes.
  5. Add pumpkin and cook for 15 minutes. 
  6. Add corn kernels, fresh mushrooms and burdock then cook for another 15 minutes. Serve.

 

Tips:

  1. The raw ingredients need to be cut into even size.
  2. Wait for 30 minutes to an hour after cooking. This will make the congee smoother and softer. 
  3. Both pumpkin and corns are sweet. You can add a little bit of salt for seasoning.