Pumpkin soup with soybean milk(dou jiang nan gua tang )

Pumpkin soup with soybean milk

Introduction:

"This pumpkin soup uses soybean milk as the raw material. The reason is that the early soybean milk machine did not have the function of thick soup, so it could only beat rice paste or soybean milk, so it had to take trouble to use soybean milk as the raw material to make pumpkin thick soup. For a pure Chinese stomach like father MI, I can't get used to the taste of cream, and the soup made in this way also suits his taste

Production steps:

Step 1: 1. Material drawing

Step 2: 2. Beat soybeans into soymilk first.

Step 3: 3. Cut onion and pumpkin into pieces.

Step 4: 4. Heat the oil in the pot. The scallion flowers in the pot are left when I made scallion oil noodles, which can be ignored.

Step 5: 5. Pour in 2 tbsp dry flour.

Step 6: 6. Stir fry in low heat.

Step 7: 7. Add a cup of warm water and stir.

Step 8: 8. Turn off the heat and remove the batter. Stir well.

Step 9: 9. Beat soybean milk.

Step 10: 10. After the frying pan is clean, pour the oil and fry the onion until transparent.

Step 11: 11. Stir fry the pumpkin.

Step 12: 12. Cook the pumpkin until rotten.

Step 13: 13. Change the fried pumpkin to the soup pot and add soybean milk.

Step 14: 14, 15, cook until boiling.

Step 15: bring to a boil.

Step 16: 16. Beat the pumpkin and soybean milk into a paste with a portable blender.

Step 17: 17. Fire again and boil over medium heat.

The eighteenth step: 18, adjust the batter before pouring and stir it down.

Step 19: 19. Add the right amount of salt.

Step 20: 20. Grind in the black pepper powder and turn off the heat.

Materials required:

Soybeans: moderate

Pumpkin: right amount

Flour: right amount

Onion: right amount

Salt: right amount

Pepper: right amount

Note: 1. Soybean milk doesn't need to be filtered. Just take the part above. The pumpkin soup under the camera looks coarse, but actually tastes good. 2. The lower part of soybean milk has a high content of bean dregs, so it's not a waste to steamed bread directly.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Dou Jiang Nan Gua Tang