Pumpkin bean curd soup with milk flavor

Pumpkin bean curd soup with milk flavor

Introduction:

"It's autumn, and the shadows of pumpkins are everywhere on the street. Yesterday, I brought a super giant pumpkin back from my grandmother's house. It's said that they planted it, so it has very high nutritional value. It's pure natural and pollution-free fruit. Especially for diabetics, eating more pumpkins helps to improve their condition. Today, I teach you to cook delicious pumpkin bean curd soup. It's very delicious..."

Production steps:

Step 1: This is the material, hehe... If you don't like milk, Ms. Ben also recommends coffee or chocolate, which tastes delicious.

Step 2: cut off the skin of the pumpkin, and then slice it. Miss Ben would mind cutting it thin so that it can be cooked quickly.

Step 3: steam in the pan for about 15 minutes.

Step 4: mash the cooked pumpkin.

Step 5: add tofu after tamping.

Step 6: add some water to the pan and pour the mixture into the pan.

Step 7: then add the milk and cook it for about ten minutes.

Step 8: Delicious pumpkin soup.

Step 9: get up early in the morning, a bowl of pumpkin soup, a pastry, delicious and nutritious.

Materials required:

Pumpkin: 500g

Milk: 250g

Tofu: 100g

White granulated sugar: right amount

Note: put the pumpkin soup in the refrigerator, the taste will be better. Don't cook the milk too long, it will lose nutrition

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: milk flavor