A pumpkin, an onion, a proper amount of chicken breast, a proper amount of pepper, a proper amount of salt, 20g of cream and 200ml of milk.

working methods

1

Pumpkins can be eaten from the skin to the seeds. This is my principle. As long as you can eat them, don't waste them. The part of the pumpkin that is not peeled and seeded will affect the taste of the soup, and it can be used to make sweet soup after being dug out (this is the foreshadowing of the next dish? ! ) cut into pieces and steam in an electric rice cooker.

2

Dice the onion and steam it in a pot.

three

Stir-fry the once-steamed onion with cream (I can control the stir-fry temperature with an electric cooker without worrying about burning it)

four

Prepare pumpkin puree when frying onions.

five

Add a little water and mash it with a blender! reserve

six

Dice the chicken breast for later use (you can season it with a little salt and black pepper)

seven

It really takes a lot of patience to fry onions until they turn into the legendary brown. I don't think I need to sleep, so I fry them until they change color ~

eight

Add the chicken breast and stir-fry it slightly until it is half cooked.

nine

Add pumpkin puree and stir.

10

Add milk

1 1

Add a spoonful of pepper and a spoonful of salt to taste, then press the outer pot of the rice cooker, cover it and put half a glass of water.

12

It's done.