Pumpkin milk soup(nan gua niu nai nong tang )

Pumpkin milk soup

Introduction:

"This pumpkin milk soup is very healthy and delicious. Pumpkin milk soup is an ideal food for pregnant women. Add milk and condensed milk to increase the milk flavor of pumpkin soup, which makes people aftertaste. Milk is rich in calcium and high-quality protein. Calcium in milk is most easily absorbed, and the combination of phosphorus, potassium, magnesium and other minerals is also very reasonable. Pregnant women should drink more milk. Middle aged women before and after menopause often drink milk, which can slow down bone loss. Pumpkin can eliminate body toxins, spleen and stomach. Pumpkin is rich in zinc, which is involved in the synthesis of nucleic acid and protein in human body. It is an inherent component of adrenocortical hormone and an important material for human growth and development

Production steps:

Step 1: prepare materials.

Step 2: wash pumpkin, peel and slice. Spread the pumpkin slices on the steaming rack and steam them in a pot.

Step 3: let the steamed pumpkin cool slightly and pour it into the soymilk machine.

Step 4: add milk.

Step 5: add condensed milk.

Step 6: press the "fruit and vegetable cold drink" key, only stir without heating.

Step 7: pour into the cup and serve.

Materials required:

Pumpkin: 300g

Milk: one pack

Condensed milk: right amount

Note: 1: pumpkin to choose golden old pumpkin. 2: There is no soybean milk machine, you can use the cooking machine to mix well.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Nan Gua Niu Nai Nong Tang