Salted Egg Yolk Creamy Pumpkin Soup
1.
Peel and slice pumpkin, prepare other ingredients
2.
Put the raw salted duck egg yolk in the microwave oven, bite it on medium-high heat for 20 seconds, then take it out and crush it
3.
Pumpkin steamed on the pot
4.
Prepare the food processor
5.
Pour the steamed pumpkin into the food processor, pour the crushed salted duck egg yolk, and pour the milk
6.
Turn on the food processor
7.
Make it into a smooth milkshake state
8.
Pour into the bowl
9.
Decorate with condensed milk in a piping bag, and the soup for the Tanabata dinner is ready.
Tips:
Add a small amount of milk several times until the thick soup is smooth.