Custard Pumpkin Shredded Soup

by Shui Qingqing

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Cucumber and pumpkin shreds make soup. Once when he was making pumpkin silk custard, my son went home at noon and saw the custard steamed. So he said to use custard to make soup. I want to drink soup. Therefore, put the remaining pumpkin shreds into the pot, and try the pumpkin shreds custard soup, which is light and warm to the stomach.

Ingredients

100g Pumpkin
1/2 a spoon Salt

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2g Seasoned Fresh
5g Sesame Oil

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1 small bowl Egg Custard

Custard Pumpkin Shredded Soup

1. Steamed custard

2. A little shredded pumpkin

3. Small half bowl of broth

4. Pour the broth into the pot, if the broth is not enough, add some water to a boil

5. Put salt

6. Put in the pumpkin shreds

7. Cook the pumpkin shreds

8. Pour in custard

9. Boil again

10. Sprinkle chicken essence or seasoning fresh

11. Sprinkle with chives, drizzle with sesame oil and serve

Tips:
Beat the eggs into egg liquid and steam them into custard for later use.

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