Pumpkin bean curd soup is made as follows:

1. Peel the pumpkin, remove the capsule, cut into pieces, and steam it in a pot.

2. Cut the tofu into small pieces, and press the pumpkin into mud with a spoon.

3. Heat the pot with vegetable oil, add pumpkin puree and stir-fry until fragrant (lard or butter is more fragrant).

4. Add a proper amount of water to boil, and add salt to taste (water is more fresh and fragrant when replaced by broth, and the finished product is more delicate. After the pumpkin is steamed, add a proper amount of water into the cooking machine to make a paste and then cook it in the pot)

5. Pour in tofu and cook for about 5 minutes. Turn off the heat.

Pumpkin bean curd soup

1. Preparation materials: pumpkin, tofu with fat in it.

2. Peel the pumpkin, remove the capsule, cut into pieces, and steam it in a pot.

3. Cut the tofu into small pieces and press the pumpkin with a spoon.

4. Heat the pot with vegetable oil, add pumpkin puree and stir-fry until fragrant (lard or butter is more fragrant).

5. Add a proper amount of water to boil, and add salt to taste (water is more fresh and fragrant when replaced by broth, and the finished product is more delicate. After the pumpkin is steamed, add a proper amount of water into the cooking machine to make a paste and then cook it in the pot)

6. Pour in tofu and cook for about 5 minutes. Turn off the heat.