Pumpkin soup
By VicentaLakin
This pumpkin soup is based on soybean soybean, because the early soybean machine was not fully functioning and had only to make rice paste or soybean sour, and then to make it raw as pumpkin sour. It's good for a Chinese stomach like Mi-dad, which doesn't taste like butter
Recipe Recommendations
Steps for Pumpkin soup
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1. Material charts
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2. First, the soybeans will be soy。
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Three, onions cut, pumpkin cut。
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4. The onion flowers in the boiler are left behind when I make onions。
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Five and two spoons of dry flour。
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Six, little fried。
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7 plus a glass of warm water。
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8. The fire closes the face, and it is sufficiently balanced。
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9: Soy milk。
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10: The onions are made transparent when the boiler is boiled。
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11: Down Pumpkin Fever。
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12 to pumpkin cooking。
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13. Switched pumpkins to soup pots with soy sauce。
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14 and 15, until the boiler starts。
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Cook to the pot。
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16. Pumpkin and soy sauce are beaten to pieces with handheld mixers。
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17. Fire again and boiled in the fire。
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18. Align the pasta before it goes down and mix it upside down。
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19. Transfer of appropriate salt。
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20, rubbing in black pepper。Pumpkin soup Make Tips
1. There is no need to deliberately filter the soy milk; just taking the top part is fine. The pumpkin soup looks a bit grainy in the photos, but it actually tastes very good.
2. The bottom part of the soy milk has a higher soy pulp content, so I used it directly to make dough for steamed buns. Nothing was wasted.