Pumpkin milk soup(nan gua niu nai nong tang )

Pumpkin milk soup

Introduction:

"Pumpkin can eliminate body toxins, strengthen the spleen and stomach, and milk is rich in calcium and high-quality protein. Making a thick soup with pumpkin is beautiful, nutritious and delicious, which is very suitable for pregnant women. Looking at the pictures made of cream, they are really beautiful, envious and itchy. I'm just about to make ice cream. I bought a box of cream and made a thick soup to try. It's easy to look at, but hard to do. The first time I was even less experienced. As soon as the cream came to the soup, I would spread it. I was busy scribbling with toothpicks. My daughter said to one side, "Mom, why don't you follow the same direction?" it's a pity that I've finished painting. Ha ha! "It doesn't matter. It's good. I believe it will be better next time." When I finished taking pictures, I went to paint by myself with a bowl in my hand

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 cooking machine.

Step 4: add milk.

Step 5: add sugar.

Step 6: stir for 3 minutes.

Step 7: pour into a bowl, drop in light cream and draw a pattern with a toothpick.

Materials required:

Pumpkin: one

Milk: one pack

Light cream: moderate

Sugar: right amount

Note: pumpkin to choose golden old pumpkin.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Nan Gua Niu Nai Nong Tang