Pumpkin Yogurt Bisque
1.
Wash the bottle and put it in the oven.
2.
Select the disinfection function of the oven, set 120°C, and disinfect for 13 minutes.
3.
Pour the milk in a bowl, add the confectioner's sugar and stir until it melts, then pour in the yogurt fungus powder and mix well.
4.
Pour the milk mixture into the sterilized bottle.
5.
Put it in the steaming oven, select the fermentation function, set 35°C, and ferment for 10 hours.
6.
After 10 hours, take out the fermented yogurt and put it in the refrigerator for later use.
7.
Chop chicken breasts, add a little olive oil and salt to marinate for half an hour.
8.
Peel and core the pumpkin and cut into small pieces.
9.
Fill the steamer water tank with water.
10.
Select the steaming function, set to steam at 100°C for 20 minutes.
11.
Let the steamed pumpkin cool slightly, put it in a food processor, add 2 bowls of cold water, and beat into a thick paste.
12.
Pour the thick pumpkin pulp into the pot, cook on medium-low heat until bubbles are formed, pour in the minced chicken breast and stir quickly.
13.
Cover and cook for 2 minutes, turn off the heat, let cool, pour in yogurt and stir well.
Tips:
1. Pumpkin steaming time needs to be adjusted according to the actual situation, just cut thinner and steam for 15 minutes.
2. Homemade yogurt is healthier, you can choose the ready-made yogurt on the market.
