One, Original Flavor Peanut Rice Puree

Materials

70g of peanuts, one bowl of white rice porridge, 800ml of water

Method

(1) Put peanuts into the soy milk maker, add 800ml of water.

(2) Set the soy milk maker to the corn setting and start cooking.

(3) Pour the cooked peanut puree (do not filter the dregs) into the pot.

(4) Then pour the white rice porridge and mix well. (If it’s cold white rice porridge, it needs to be boiled again). You can add a suitable amount of sugar for eating.

Two, Walnut Red Date Rice Puree

Materials

1 cup of California walnuts, 1/3 cup of red dates, 1/5 cup of rice, 1 liter of clear water, a suitable amount of honey

Method

1. Wash the red dates, remove the seeds, and cut into small pieces; clean the rice; rinse the California walnuts; put all the materials into the soy milk maker, and add 1 liter of clear water

2. Turn on the eight treasure button of the soy milk maker, cool down after the program is completed, and drink directly or add a suitable amount of honey as needed

Three, Pumpkin Corn Puree

Materials

200 grams of pumpkin, 250 grams of sweet corn, 300 grams of clear water

Method

1. Clean the sweet corn and peel and remove the seeds from the pumpkin

2. Put the sliced pumpkin and corn cut into 3 pieces into the pot, add 300 grams of clear water, bring to a boil over high heat, then reduce the heat and simmer for about 10 minutes; (the time is based on the pumpkin and corn being cooked through)

3. Break the corn kernels off by hand, and pour the corn kernels, pumpkin, and cooked water into a blender, blend for 1 to 2 minutes.

4. It’s delicious to drink directly, and adding honey or condensed milk is also very good. It’s very nice as breakfast or afternoon tea.