Pumpkin soup with milk flavor - it's wonderful to finish in 15 minutes... Zero failure, quick start~~(nai xiang nan gua geng shi wu fen zhong jiu neng wan cheng de mei hao ling shi bai shang shou kuai )

Pumpkin soup with milk flavor - it's wonderful to finish in 15 minutes... Zero failure, quick start~~

Introduction:

"A simple and easy to use soup, simple materials, simple steps, simple taste, simple is beautiful. Pumpkin not only has high edible value. And it has a therapeutic effect that can not be ignored. According to "Diannan Materia Medica", pumpkin is warm in nature, sweet in taste and non-toxic. It enters the spleen and stomach meridians. It can moisten the lung and replenish qi, remove phlegm, expel insects and detoxify, treat cough and asthma, treat lung carbuncle and constipation, and has diuretic and cosmetic effects. In recent years, medical experts and scholars at home and abroad have studied and experimented that eating pumpkin can also treat prostatic hypertrophy, prevent prostate cancer, prevent arteriosclerosis, gastric mucosal ulcer and calculus. Recently, I've been making western food with thick soup, such as corn soup, borscht soup, Magnolia soup and so on, but I don't like this one

Production steps:

Step 1: choose the big pumpkin. The small golden melon is not as delicious as the big pumpkin. Any glutinous rice flour is OK. I use glutinous rice flour from Chengdu laitangyuan, which is easy to use.

Step 2: wash the pumpkin, peel and cut into slices.

Step 3: put in the microwave oven, according to the amount of pumpkin, high fire for 12 minutes - 15 minutes. If there is no microwave oven, or pregnant women are afraid of radiation, steaming on the pot is OK.

Step 4: take advantage of this process, put the glutinous rice flour into a bowl, add water, and make glutinous rice water.

Step 5: microwave the pumpkin into a casserole, other pots will do. Shallow pot, heating will be more uniform. Then grind the pumpkin into a paste with a spoon.

Step 6: add appropriate amount of water (not too much, otherwise it will be very thin), boil. Keep stirring with a spoon to make the pumpkin and water even and prevent the pot from sticking. When the water is boiling, pour glutinous rice water into your left hand and keep stirring with your right hand. Slow down to make it even. Then, add a spoonful of sugar and stir. If there was no sugar in the pumpkin, it would be OK Finally, add the milk. (milk is to add milk flavor, soup is more fragrant. The amount of milk depends on your taste.)

Step 7: serve and drink.

Materials required:

Pumpkin: 2 jin

Glutinous rice flour: 50g

Milk: a small glass

Sugar: a spoonful

Note: 1, pumpkin as far as possible to choose big pumpkin. 2. The thickness of soup can be increased or decreased in the process of adding water according to personal preference. 3. According to personal taste, for example, my husband usually adds a spoonful of coconut milk to make this milk flavor pumpkin soup taste better and richer, with more coconut fragrance. 4. Sugar can be increased or decreased depending on taste, or honey can be used instead. Because my honey has a heavy floral fragrance, I'm afraid it will affect the taste of pumpkin, so I still use white sugar.

Production difficulty: simple

Process: simmer

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Nai Xiang Nan Gua Geng Shi Wu Fen Zhong Jiu Neng Wan Cheng De Mei Hao Ling Shi Bai Shang Shou Kuai