Chinese Food
Autumn and winter warm drink series - you owe Halloween a bowl of cinnamon, pumpkin and chestnut soup
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Room temperature twenty-five point eight Long sleeve pajamas are comfortable in Guangzhou. It's no problem to go out with short sleeves. It's not enough to need a bowl of hot soup to warm up. But on a sunny afternoon, I miss a bowl of thick soup with milk fragrance. Tomorrow is Halloween night. And pumpkin is an indispensable ingredient. When I go to the supermarket in the morning, I will have a good menu in mind. I want to make a pumpkin soup. I want to have a different flavor. When I put cinnamon in front of the pot, the fragrance drifts from the kitchen to the living room and then to the room. It's a little sweet and a little milk fragrant. It's like the poison of CD. It completely refreshes my dull sense of cinnamon's charming temperament. When I brought it to the table, there were pumpkins, chestnuts and pumpkin and pea bread I made. The atmosphere came out in a flash. The little prince woke up from his nap and fed him lean porridge. But the little guy saw that there was something yellow on the plate on the table and babbled for it. Because he would eat the orange when he saw me recently
Cooking ingredients
Cooking Steps
Step1:Peel and seed pumpkin. Cut into 0.5cm A thick bloc
Step2:Chestnuts cross cut. Peel clean clothes
Step3:Slice mushrooms
Step4:Cook pumpkin + chestnuts + water in high heat, turn to low heat and cook for 10 minutes
Step5:When it's not hot, pour it into the blender and add milk. If there's no blender, mash it directly with a spoon or other equipment that can mash it. Then add milk and mix well
Step6:Stand by after mixing
Step7:Heat the non stick pot. Melt the butter and add the mushroom slices. Stir fry slightly
Step8:Add the stirred soup. Boil over medium low heat and stir to prevent it from scorching. Turn off the fire if it bubbles slightly
Step9:Seasoning with salt
Step10:Add cinnamon powder and mix well. Cinnamon powder is not easy to dissolve. Mix it for a while. Put it on a plate and sprinkle sunflower seeds to decorate and drink while it is hot.
Step11:The following is the display of finished product
Step12:Finished product
Step13:Finished product
Step14:Finished product
Step15:Finished product
Step16:Finished product
Step17:Finished product
Step18:Finished product
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Step20:Finished product
Step21:Finished product 1
Cooking tips:1. There are Chinese chestnut and Chinese chestnut on the market. I like to buy Chinese chestnut. It's more powdery. But Chinese chestnut is round and easy to run. You can use the corner under the handle to nail it in. Then you can lift the knife together with the chestnut and chop it down. Two times you can cut it open. Then the two halves are lying on your stomach and divided into two pieces. It becomes a cross knife piece. 2. This soup has a strong mixture. It can be adjusted according to your own taste. For example Onions, celery, mushrooms, ham and so on are also good; 3. I think this proportion is just good. If you want a thicker one, you can reduce the water or add some water starch. There are skills in making delicious dishes.
