Pumpkin black and sesame soup
By VicentaLakin
It's late in the autumn and the temperature is lower than a day. It's probably because of the cold that suddenly misses the warmth and sweetness of the soup round and the soft, warm taste of it. The black sesame pie that was used to make sugar buns a few days ago was just the right thing to do. And the noodles used my favorite pumpkin, and after cooking the soup round had shining golden yellow and just looked warm...
Recipe Recommendations
- glutinous rice flour appropriate amount
- pumpkin 1 small piece
- Black sesame filling appropriate amount
- sweetening
- cook
- half an hour
- simple
Steps for Pumpkin black and sesame soup
1
Get ready for rice powder and pumpkins。
2
The black sesame is divided into equivalents in an appropriate amount and the ball is formed slightly。
3
After removing the pumpkin from its skin, it is washed and cut into thin pieces, tinkled into the microwave for three minutes, and excreted with thermal pressure into mud。
4
A proper amount of rice powder is added, and a soft, hard-and-skinned face is added to cover the film for 15 minutes。
5
Scratch the rice noodles, and then down to an equal amount. Then take a small noodle, and press it with a finger into the funnel, and put it into the heart。
6
Push the face up gently until the skin is fully wrapped。
7
Scrambled and rounded in his hands。
8
The pot boils water, wraps it in tungsten, sets it on fire. A little more water when cooking soup
9
It's cold water twice in the middle of the road, and it'll turn off when the soup is all on the surface。