Soy milk and pumpkin soup
Overview
This pumpkin soup uses soy milk as the raw material. The reason is that the early soymilk machines did not have a thick soup function and could only make rice paste or soy milk. I had to go to trouble and use soy milk as the raw material to make pumpkin thick soup. For someone with a purely Chinese stomach like Papa Mi, who can't get used to the taste of cream, the soup made in this way suits his taste very well
Tags
Ingredients
Steps
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Material diagram
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First, beat the soybeans into soy milk.
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Cut onions into cubes, peel and cut pumpkin into cubes.
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Pour oil into the pot and heat it up. The chopped green onions in the pot were left over when I made the scallion oil noodles. You can ignore them.
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Pour in two tablespoons of dry flour.
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Stir-fry over low heat until fragrant.
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Add a cup of warm water and stir.
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Turn off the heat, scoop out the batter, and mix thoroughly.
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Beaten soy milk.
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After cleaning the wok, add oil and fry the onion pieces until they are translucent.
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Add pumpkin pieces and stir-fry.
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Cook until the pumpkin is rotten.
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Transfer the fried pumpkin to the soup pot and add soy milk.
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15. Cook until the pot boils.
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Cook until boiling.
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Use a hand blender to beat the pumpkin and soy milk into a paste.
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Turn on the heat again and bring to a boil over medium heat.
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Adjust the batter before pouring and stir while pouring.
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Add appropriate amount of salt.
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Grind in black pepper and turn off the heat.
