Pumpkin Pumpkin Soup
Overview
Autumn is here, pumpkins are in bloom. Now is the season for pumpkins to ripen. Pumpkin: strengthens the spleen, protects the liver, prevents gastritis and night blindness. Lower blood sugar and blood pressure. It can cure cough, edema, asthma and chronic bronchitis. Pumpkin polysaccharides are non-specific immune enhancers that can improve the body's immune function. The carotenoids in pumpkin can be converted into vitamin A with important physiological functions in the body. It plays an important role in the growth and differentiation of epithelial tissue, maintaining normal vision and promoting bone development. Pumpkins are divided into round pumpkins and long pumpkins. Today I used long pumpkin to make a homemade pumpkin pumpkin soup. Friends who like to eat pumpkin can try it.
Tags
Ingredients
Steps
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Choose a long pumpkin with a yellowish surface. The pumpkin with a yellowish skin will taste soft and sweet.
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Cut a piece from the head of the pumpkin, wash and remove the seeds, and cut into slices about 0.5 cm thick.
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Add an egg to the flour and stir into small lumps with chopsticks.
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Put a little oil in the wok and add garlic slices to the wok. Add the slightly browned garlic slices to the pumpkin slices.
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Add pumpkin slices and stir-fry, add appropriate amount of Flavored soy sauce.
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Fry the pumpkin slices for two minutes and add appropriate amount of water. Close the lid.
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When the pot starts to bubble, use chopsticks to slowly spread the gnocchi evenly into the pot. Dip it with a spoon. Cover the lid, open it twice and add an appropriate amount of salt. Dip it with a spoon. Close the lid and turn off the heat.
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Drizzle some sesame oil before serving.
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Pumpkin Pumpkin Soup is ready. The gnocchi inside are particularly chewy and the pumpkin noodles are sweet.
