Low-fat Vegetable Soup
1.
The ingredients are ready.
2.
Peel the pumpkin and cut into thin slices. Wash the enoki mushrooms and shiitake mushrooms, and slice the shiitake mushrooms. Cut enoki mushrooms into small pieces for later use.
3.
Put the pumpkin slices in the pot and add a carton of milk.
4.
The amount of milk is just below the pumpkin slices. Cook on high heat until the juice is collected.
5.
Pour the boiled milk-flavored pumpkin into the wall-breaking machine and beat it into delicate pumpkin puree.
6.
Cut the chicken breast into small cubes, add light soy sauce, marinate for ten minutes in advance and then fry it in a pan.
7.
Bring a pot of water to a boil, pour enoki mushrooms into the pot and cook until slightly softened.
8.
Take out the cooked enoki mushrooms, drain them slightly, and place them on a plate.
9.
The fried chicken breasts are also placed on the plate.
10.
Pick out the pickled cucumbers and cut into small cubes.
11.
After all the ingredients are laid out, pour the beaten pumpkin puree on top and start eating.
12.
If you want to be more beautiful, you can sprinkle some fruit and vegetable crispy decoration.
Tips:
It is easier to cook milk-flavored pumpkin in a rice cooker, and it is not easy to burn.
The pumpkin is slightly boiled to dryness, and it will be more delicious if it thickens. The presentation is also more beautiful. It is recommended to use Beibei pumpkin, which tastes better. The side dishes inside can be matched according to your own preferences.