Soybean milk machine for cream and pumpkin soup recipe-Chinese Food-best chinese food recipes-cooking food

Soybean milk machine for cream and pumpkin soup

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Pumpkin originated in South America. It has been cultivated for 9000 years. Columbus brought it back to Europe. Then it was introduced to Japan, Indonesia, the Philippines and other places by Portugal. It began to enter China in the Ming Dynasty. Beishu baoweng record said: the older the pumpkin, the better. It's better to use Zizhan's method of cooking Huangzhou pork. Less water and slow fire. It's very cooked. It's sweet and greasy. It's very fragrant. The so-called method of cooking Huangzhou pork by Zizhan is the method of making Dongpo pork by Su Dongpo. It can be seen that people have regarded pumpkin as a treasure. During the famine, people also used pumpkins as their staple food. They were nutritious and full. But today most people have already satisfied the demand of simply filling their stomach. Xiaomei taught us to make a simple and elegant Cream Pumpkin Soup with soybean milk machine. It can be used as afternoon tea~

Cooking ingredients

Cooking Steps

Step1:Peel pumpkin and cut into small piece

Step2:Pour pumpkin into Midea soymilk machin

Step3:Prepare cream and sal

Step4:Pour in crea

Step5:Add a little sal

Step6:Prepare 250ml milk (a box of milk

Step7:Pour in milk (note that the soymilk machine has a minimum water level limit. If it is found that the minimum water level is not reached, you can add pumpkin and milk in the same proportion properly