Chinese Food
Pumpkin with cream and taro
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When I was a child, my mother liked to eat pumpkin and Taro with milk as dessert for us. When I grow up and make this dessert by myself, I accidentally put salt and oil in this dessert by mistake. I thought it would be hard to eat, but I found out. After adding salt and oil, this dessert has more flavor. Later, I tried several times to add other materials, which made it more delicious. It made me feel that it was not only a dessert, but also a dish.
Cooking ingredients
Cooking Steps
Step1:Pumpkin peeled, cleaned and cut into square piece
Step2:Taro peeled, washed and cut into square piece
Step3:Heat the oil in a hot pot, stir fry the pumpkin, taro and salt for one minute, then add 1 / 4 box of Nestle cream. About 60ml.
Step4:Add cream and stir well. Then add 245 ml coconut juice.
Step5:Cover the pot, boil it over high heat, braise over medium heat, and then add half a bowl of clear water during the braising process. Stew until it is soft, then the pot will come out.
Cooking tips:1. If you don't like the taste of cream, don't put it on. If you put it on, the taste will be mellow and sweet. 2. Salt must be put. Otherwise, it will lose the unique flavor of my private dish. 3. The soup can't be dried. It should be soaked to half of the material. Otherwise, taro will be too dry. 4. In summer, you can use pumpkin + taro + coconut milk + sago to make frozen dessert. There are skills in making delicious dishes.
