Pumpkin taro pot, sweet and delicious, delicious without getting angry. Simple ingredients, healthy food. Pumpkin is rich in polysaccharides, carotene, pectin, minerals and amino acids. It can detoxify and release carcinogens. Eating more pumpkins is good for your health. Taro can enhance human immune function and prevent cancer.

In autumn harvest, pumpkin, taro and ginkgo are all suitable and taste the best. Put fresh ingredients together and add the sweetness of scallops, which is healthy and delicious.

First of all, ingredients

1. Staple food: pumpkin 600g, taro 600g;

2. Accessories: 20g scallop and 20g ginkgo.

2. Materials: 3 ml of peanut oil, 5 g of salt, 0 g of chicken powder/kloc-0, 0 g of onion/kloc-0, 2 g of ginger.

Second, the steps

1. Wash taro, peel, take 600g, and cut into pieces; PS: The taro I bought is so big that I can't use it up. Take 600g g.

2. Peel the pumpkin, remove the gourd ladle, remove the seeds, wash and cut into pieces;

3. soak scallops, shell ginkgo, shred taro, and shred pumpkin, so that the ingredients are ready;

4. Put the pumpkin pieces and taro pieces into the casserole, then add the soaked and drained scallops and peeled and washed ginkgo;

5. Pour a proper amount of water or thick soup, oil and chicken powder, cover and boil, and then simmer for 30 minutes on low heat;

6. After cooking, add salt and shallots and mix well.

Third, tips

1. It is better to buy purple taro;

2. Pumpkins are compared with old pumpkins;

3. Ginkgo biloba should not be too much;

If Gary has thick soup, he can add thick soup, which will taste better.

Finished product drawing