Pumpkin egg soup(nan gua ji dan geng )

Pumpkin egg soup

Introduction:

Production steps:

Step 1: peel and seed pumpkin

Step 2: cut into thin pieces and put them in a basin

Step 3: steam for about 40 or 50 minutes. I have a large amount of steam. If the amount is small, the time can be shortened appropriately, and a plate can be covered on it to prevent water vapor dripping.

Step 4: after steaming, use spoon back or rolling pin to press mud

Step 5: take proper amount of pumpkin puree and pour it into the pot

Step 6: take proper amount of pumpkin puree and pour it into the pot

Step 7: add water, stir well and cook over high heat

Step 8: add a little salt. In order to highlight the sweetness, don't add more salt, just a little

Step 9: mix lotus root powder with a little warm water

Step 10: knock two eggs into the bowl

Step 11: break up the egg

Step 12: after boiling in the pot, pour in lotus root powder and mix well

Step 13: pour in the egg

Step 14: stir quickly with a spoon

Step 15: cook until transparent and thick

Materials required:

Pumpkin: right amount

Eggs: right amount

Lotus root powder: right amount

Salt: right amount

Note: put salt just to highlight the sweet taste, do not put it, must not put more

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Nan Gua Ji Dan Geng