Pumpkin chestnut egg soup
By VicentaLakin
PUMPKIN IS A SYMBOL OF THE AUTUMN AND WINTER HARVEST, WITH MANY SHAPES OF LONG ROUND FLAT. THE VARIETY ALSO HAS A SLIGHTLY DIFFERENT TASTE, BUT THE OVERALL EFFECT IS SIMILAR. PUMPKIN IS RICH IN TRACE ELEMENTS SUCH AS CARBOHYDRATES, PROTEINS, VITAMIN C, E AND CARROTS, CALCIUM, AND IS ALSO RICH IN GUM. THE FRUIT GLUE HAS A RELATIVELY GOOD ADSORPTION, WHICH BINDS TOXINS, BACTERIA OR HEAVY METALS IN THE BODY AND ACTS AS A GOOD ANTIDOTE. VITAMIN C AND AMINO ACIDS PREVENT ROUGH SKIN AND SLOW SKIN AGEING, ESPECIALLY FOR WOMEN. CHESTNUTS ARE GOOD FOR GAS. IT'S EASY TO EAT WHEN IT'S COLD IN THE FALL. THE RICE, ALSO KNOWN AS JIANG MI, HAS THE EFFECT OF FEEDING THE STOMACH. THE RICE PELLETS ARE BOILED AND MADE OF TWO SPOONS OF RICE MADE IN FRONT OF THE POT, AND THERE ARE PLACES CALLED RICE WINE, FRAGRANCE AND SWEETNESS WITH NO ICE SUGAR AT ALL; THE PUMPKINS ALSO HAVE STRONG BODY AND SPLEEN AND STOMACH EFFECTS, WHICH COMBINE TO ENHANCE THEIR EFFECTIVENESS AND LOOK BEAUTIFUL. THE TASTE OF EGG BLOSSOMS, MICROSWEET SOUP AND SOFT SWIRLING MAKES PEOPLE DRINK ONE BOWL AND WANT TWO. ON THIS BASIS, IT IS POSSIBLE TO USE CINNAMON FLOWERS, CINNAMON, RED SUGAR, ETC., TO MAKE FRESH AND CLEAN FOOD。
Recipe Recommendations
- pumpkin 1 block
- chestnuts of 20
- glutinous rice flour 150 grams
- eggs one
- glutinous rice 100 grams
- warm water appropriate amount
- dried Osmanthus appropriate amount
- sweet fragrance
- cook
- ten minutes
- simple
Steps for Pumpkin chestnut egg soup
1
Pumpkin, chestnuts, millet powder, scabs, eggs are ready to be adjusted for consumption; pumpkins are as sweet as they can be, and their mouths are kept cold when the bottom pan is half-cooked; tacks have a place called rice wine, which can be bought at supermarkets; tack powder with an appropriate amount of warm water and conglomerates, and thorium powder is more water-intensive, and they will not be as easy to form as a noodle and dry powder。
2
Pumpkin goes to the skin to cut the tinkle, and the eggs go into the bowl with a little cold water, so that the egg flowers are big and light。
3
The rice pack starts with long strips, then cuts down the small agent, rubs into a small ball, and does not require many circles; and is open in order to prevent interconnection。
4
Pumpkin and chestnuts are boiled in the pots with appropriate quantities of water。
5
When the chestnuts are boiled but not yet special, the riceballs will be boiled to the surface。
6
It's good enough to boil in the soup, based on taste; it's good enough to keep the smell fresh and sweet。
7
Finally, the egg drops into the soup, and the egg drops with a little cold water, so the egg flowers are large and flat and beautiful. And when the fire is shut down, a few cinnamon flowers will be sapping。
8
Pumpkin chestnut egg soup, one bowl in winter, all warmed up in a little while, with a little sweat in the head, not at all cold。Pumpkin chestnut egg soup Make Tips
One, the rice powder will be used with warm water and conglomerate, although there will be some cracks, which will not be seen when boiled in the pot; two, the salt will have to be put last in order to prevent the early release of sweets and aroma; and three, if not sweet, an appropriate amount of ice sugar。