material

1. 60g of low-salt bacon-chopped

2.2 small onions-chopped

3. Chicken soup 1.9L

4. 240g sweet potato is peeled and diced, with the size of1.2cm.

5. 450g pumpkin paste

6.65438+ 0/8 teaspoon of salt and pepper.

7.nutmeg

8.2 tablespoons chopped coriander

working methods

1. Stir-fry the minced bacon over medium heat for about 3 minutes until the fat is soft and the bacon is crisp, and take it out for later use.

2. Put the minced onion into the pot, add 1/4 cup chicken soup and a little salt, stir and cook for about 3 minutes until the onion is soft.

3. Add sweet potato pieces, stir and cook for 3 minutes.

4. Then add the remaining chicken soup and bring to a boil. Cover but don't button, simmer 10 minutes or so, and wait until the sweet potato becomes soft.

5. Take out all the vegetables in the soup, put them in a blender and stir them into puree, then take them out.

6. Add pumpkin puree and stir well.

7. Put the vegetable puree back into the soup pot, simmer again, and add the remaining salt, pepper and nutmeg.

8. Put the soup into the soup bowl, sprinkle with minced bacon and minced coriander and serve.

Practice 2, osmanthus sweet potato soup

material

Sweet potato 1 root, osmanthus fragrans 1 spoon, rock sugar or white sugar.

working methods

1. Wash sweet potatoes and cut into small pieces;

2. Add water to the pot. If the water is not sweet potato, pot friends who like to make soup can add more water.

3. Cook over high fire. After the pot is boiled, turn to low heat to cook sweet potatoes.

4. Finally, add osmanthus and rock sugar and mix well.

Practice three, licorice fish balls and sweet potato soup

material

20g licorice, 200g fish balls, sweet potato 1, a little onion ginger, 3g salt, and clear water 1200g.

working methods

1. Peel the sweet potato, cut into pieces, add licorice, water and ginger, and boil the soup.

2. Turn to slow fire for 20 minutes.

3. Add fish balls and shallots.

4. Turn to high heat and cook 15 minutes.

5. Finally, add salt to taste.

Practice 4, yellow lentil sweet potato soup

material

290g of dried lentils, 600ml of water, 1/4 teaspoons of turmeric powder, 1 sweet potato, peeled, cut into 3cm square pieces, 2 tablespoons of vegetable oil, used twice, 1 onion, 1 tomato, chopped, and 3 fresh green peppers.

working methods

1. Wash lentils with tap water and drain. Put lentils, 600 ml water and turmeric into a soup pot and bring to a boil over medium heat. Cover the pot, turn off the heat and cook the lentils until they are soft, about 30 minutes.

2. While cooking lentils, put the sweet potato pieces into the steamer and cover them with water for 15 minutes until the sweet potato just begins to soften (the time will vary according to the heat). Take out the sweet potato, put it in the lentil pot, and press it into mud with a spoon for later use.

3. Put the wok in medium heat, and pour in half of the vegetable oil for preheating. Add onion and stir-fry until light yellow, about 1-2 minutes. Fried tomatoes, green peppers, salt and pepper. Continue frying for 3 to 5 minutes. Add the other half oil, lentil paste and sweet potato paste, and stir well. Add the right amount of water as needed to achieve the required consistency. Continue to cook until the soup thickens and the contents blend. Garnish with coriander or onion and serve while it is hot.