Chinese Food
Pumpkin soup with milk
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I've made some big fish and meat dishes a while ago. I think you're tired of watching them. This time I made a sweet but not greasy dessert. Please taste it. This dessert comes from the common pumpkin congee in South Korea. It's a little more refined. It doesn't include kidney beans or anything. It only highlights the sweetness of pumpkin and the smoothness of light cream. Pumpkin has an excellent therapeutic effect. It is warm, sweet and colorful. It is a common raw material for making sweets. This dessert, with sweet taste and golden color, will definitely appeal to the elderly and children at home.
Cooking ingredients
Cooking Steps
Step1:Food ma
Step2:Peel pumpkin and remove seeds. Cut into thin slices. Steam in a steaming bowl for 1015 minutes until soft and waxy
Step3:Put it into a milkshake machine and add water to make a thick past
Step4:Add glutinous rice flour and stir evenly, then filter it with filter scree
Step5:Add cream and stir wel
Step6:Do not stick to the pot until it is over medium or low heat. Boil the thick slurry. Stir with a wooden spatula continuously when cooking. Cook until the soup is uniform in color and moderate in thickness * add a proper amount of ice sugar when cooking according to your preference and the sweetness of the pumpkin
Step7:Finished product drawin
Step8:Finished product drawin
Step9:Finished product drawin
Cooking tips:1. It will be more beautiful to make the color with golden melon; 2. It's OK to add milk without cream; 3. Filtering is to make the finished product more tender and smooth. If it's easy to do, it can also not be filtered. But when adding the glutinous rice flour, it must be stirred evenly. Otherwise, it will agglomerate after boiling; 4. When filtering, use a spoon to scrape it in the filter net. It can not only accelerate the speed, but also disperse the glutinous rice flour without stirring. There are skills in making delicious dishes.
