Milk pumpkin

1

pumpkin slices of about 10 mm (see fig. 1) are directly evaporated with rice. it saves energy, and when rice boils, the pumpkins steam. if it's single, it's 10-15 minutes (depending on the thickness of the piece)。

2

Steamed pumpkin skin can easily be skinned. Put a spoon in the bowl and crush it. (See figure 2)

3

Preparation for cooking: a small amount of cold milk mixed with corn paste and a small amount of cold milk to spread the pumpkin. It avoids corn, and pumpkins can't be boiled in milk pots. (Chart 3)

4

Pumpkin: The rest of the cold milk pours into the pot and the fire boils into the corn. To stir immediately. When the pot is opened, the minimum fire is constantly boiled with a spoon for about 4 or 5 minutes (i.e. the corn face is ripe), and the finely prepared pumpkin is put into the pot. It's boiled in the middle of the fire. It'll just be a little cold for the milk pumpkin. (Chart 4)

The milk pumpkin soup with a rich milky aroma is ready, and you can taste the subtle blend of corn and pumpkin when drinking it. Tips: 1. Cook for 5 to 10 minutes; a longer cooking time results in a stronger milk flavor. 2. The amount of ingredients added depends on personal taste, while the amount of cornmeal determines the consistency of the soup. The amount of sugar is also up to your preference; it is delicious even without sugar, allowing diabetics who love dairy to enjoy it as well. (Since pumpkin has a high glycemic index, diabetics may reduce the amount of pumpkin accordingly).