The cheese-scented pumpkin soup I meditated on a few days ago finally became a reality. My mother didn't like turning pumpkins into mud, so I chopped them all.
My mother is eating it beautifully now, and she keeps telling me: It's all mine. You're losing weight. You can't eat it.
Mother, I really won't compete with you!
Ingredients: Pumpkin kernels (without peeling), carrot kernels, milk, cheese slices
Dosage: Based on personal taste and number of people, this is one serving for my mother
Tool: Electric rice cooker
Cheese-scented pumpkin soup
Recipe Recommendations
- milk Bag one bag
- cheese slices a
- milk fragrance
- cook
- ten minutes
- ordinary
Steps for Cheese-scented pumpkin soup
1
Dice the pumpkin without peeling, dice the carrot, and prepare the milk and cheese slices
2
Pour the milk, pumpkin and carrot kernels into the pan
3
Heat it up and look beautiful (*^__^*)
4
After the pumpkin is cooked, add the cheese slices (I only added one slice, but before I could pat it, the cheese slices melted)
5
When the cheese slices are all blended into the soup and become thick, turn off the heat.Cheese-scented pumpkin soup Make Tips
It's tempting and simple, try making one for the person you love.