Chinese Food
Pumpkin and potato soup
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From childhood, I always like to eat pumpkin potato soup made by my mother. Pumpkin is soft, waxy and sweet. Potatoes are soft and delicate. The soup tastes rich You can't get tired of eating. It's an unforgettable taste in memory, because it reflects a period of time and carries a period of memory. Now my daughter also likes to eat it. I have to say it every other time. With rice, I eat it with relish.
Cooking ingredients
Cooking Steps
Step1:Peel and seed pumpkin. Wash and cut into large pieces.
Step2:Peel the potatoes and cut them into large pieces.
Step3:Two octagons. Slice garlic. Wash and dice shallots.
Step4:Hot pot of cold oil. Stir fry the star anise and garlic slices.
Step5:Stir fry in pumpkin and potato slices over high heat.
Step6:Stir fry until soft. Transfer in 2 tbsp of soy sauce and salt.
Step7:Stir fry to the degree shown in the picture, pour in the water just submerged in the pumpkin potato. Cover the pot and cook over high heat.
Step8:When the water is boiled, taste the saltiness. Put on the lid of the pot and mix with medium heat to continue cooking.
Step9:Cook until the pumpkin and potatoes are soft. Turn off the heat when the soup is rich. Sprinkle the onion.
Step10:Finished product.
Step11:Finished product.
Cooking tips:There are skills in making delicious dishes.
