Pumpkin corn soup(jin huang se de you huo nan gua yu mi geng )

Pumpkin corn soup

Introduction:

"The final dish is to have your favorite soup...... I love to eat pumpkin, love to eat corn, looking at the natural golden color of food on the happy. I make pumpkin corn soup at home. Originally, I wanted to make corn soup, but later I thought that the color of the finished product would be lighter, so I added some pumpkin! I love the feeling that the pumpkin is soft and glutinous after it is cooked, and it will be crushed into a paste when it is crushed. I also like the golden color of pumpkin, and I think of the golden color of autumn when I look at it! I added some eggs, just a little bit of color difference embellishment! In the end, there's little diced meat. It's just leftovers! "

Production steps:

Step 1: the material is ready.

Step 2: cut out the corn.

Step 3: cut corn and diced pumpkin, set aside.

Step 4: prepare the diced meat.

Step 5: Boil the corncob and pick it up.

Step 6: add diced pumpkin and corn, bring to a boil and pour in water mixed with horseshoe powder.

Step 7: pour in the diced meat.

Step 8: pour the egg in a circle.

Step 9: seasoning according to personal taste.

Materials required:

Pumpkin: a quarter

Corn: one

Egg: one

Diced meat: moderate

Salt: right amount

Horseshoe powder: right amount

Note: [CSY tips] you can ignore that I use corncob to boil water. I learned this step from watching others cook corn soup on TV. But I think corncobs are sweet.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: Original

Chinese PinYin : Jin Huang Se De You Huo Nan Gua Yu Mi Geng