Materials

One pumpkin, one onion, chicken breast, pepper, salt, 20 grams of cream, 200 milliliters of milk.

Practice

1

Pumpkin from the skin to the seeds can be eaten as long as it can be eaten are not wasted is my principle of pumpkin do not go to the skin and seeds of the part of the soup will affect the taste, so in addition to digging up the sweet soup can be used to do (here is the ambush of the next dish?!). Cut into chunks and steam in an electric pot

2

Dice the onion and steam in an electric pot

3

Steam the onion once and add the cream to stir fry (I use an electric pot to stir fry at a controlled temperature without fear of burning)

4

While stir frying the onion, prepare the pumpkin puree

5

Puree it in a juicer with a little bit of water. Juicer to puree!

6

Dice the chicken breast and set aside (you can rub a little salt and black pepper on the top of the meat to taste)

7

Sautéing the onions takes a lot of patience, and it takes a lot of patience to sauté the onions until they turn the legendary brown color that I've been told about. I didn't need to go to sleep, so I sautéed them until they were a little bit browned

8

Put in the chicken breast and sauté a little bit more so that the meat is halfway cooked

Then add the chicken breast and let it cook a little bit.

9

Add the pumpkin puree and stir

10

Add the milk

11

Add a spoonful of pepper and a spoonful of salt to taste, then press the electric cooker to fill the pot with half a cup of water, and cover with the lid

12

Done!