Pumpkin black and sesame soup
By VicentaLakin
I'm sure it's been a long time since Spring Festival, but it's almost summer. It was hard at first, fortunately when it came to the third. And when you bite off the skin and feel the sesame pie coming out, it's not so beautiful. The sesame soup is delicious, especially when it's wrapped in itself. It's better。
Recipe Recommendations
- pumpkin appropriate amount
- glutinous rice flour appropriate amount
- Black sesame filling appropriate amount
- sweetening
- cook
- several hours
- simple
Steps for Pumpkin black and sesame soup
1
Pumpkin washes, fertilizes with seed, and can easily be inserted with chopsticks
2
(b) Take out hot pumpkins and put them in the bowl and press them quickly with spoons into mud
3
It's not like we're going to be able to do this
4
Scratch the face and make it a "three light", i.e. pelvis, face, handlight
5
The black soufflé will be made into a reserve of equal size
6
Squeeze a pumpkin rice pasta and squeez it into a bowl
7
Put the black soufflés in the middle
8
- Hold on tight
9
And then round the soup
10
(b) A pot of water, which, when the water is released, brings the soup into the pot, while cooking with a spoon (preferably with a wooden spoon)
11
(b) Two to three minutes of boiled lids after the round rises
12
Done。