working methods
1. Remove the head and shell of prawns (leaving the last shell without peeling, which is more beautiful), open the back and remove the intestinal mud. Peel the pumpkin, slice it, and thaw the quick-frozen green beans.
2. Marinate prawns with a little cooking wine, salt and dried starch.
3. After the pot is heated on low heat, put a small piece of butter in it to melt.
4. Turn to medium heat, pour the pumpkin slices into the pot and stir-fry until the pumpkin is soft.
5. Add water to the pumpkin, cover it and cook for about three minutes.
6. Turn off the fire and pour the pumpkin and soup into the blender to make a delicate pumpkin sauce. (If it is troublesome or there is no blender at home, this step can be omitted. You can cook the pumpkin for a while until it is fully cooked in the sixth step, and grind the pumpkin into mud with a wooden shovel. ) 。
7. Pour the stirred pumpkin sauce back into the pot, bring it to a low heat, cut half a box of tender tofu into small pieces and put it in the pot, then add green beans and pickled shrimps, add a spoonful of salt and a little chicken essence to taste, wait until the soup is boiled, and then continue to cook until the shrimps change color.
Tips:
1. The old pumpkin is used here, so it's better to slice it, so it will ripen faster.
2. Don't use salad oil instead of butter. The essence of this soup is the fusion of butter flavor and pumpkin flavor.
If it is too much trouble to use the blender, you can boil the pumpkin for a while, and then grind it into mud with a wooden shovel when it is completely cooked. But if you use a blender, the taste will definitely be much more delicate and the finished product will be much more beautiful. Children who pursue perfection, like me, don't be afraid of trouble, use a blender.
The shrimp inside can be turned into other kinds of seafood.