I've been concentrating on cooking recently, and I've gained weight, but at the same time I'm painful and happy. Today, I had a whim and thought of the mashed potatoes of Xinxianghui. I thought about it and wanted to do it myself. Moreover, my dear and lovely Cimy Zhu disciple also likes to eat, and at her little request, Master decided to teach it to everyone. We gain weight together, and I'm less stressed. Ingredients: a pumpkin with yellow skin (the size depends on your appetite); Two potatoes; Appropriate amount of rock sugar (sweetness depends on personal taste); Appropriate method of milk: 1. Peel the pumpkin and cut it into blocks. It is recommended to peel the skin thicker, otherwise the fiber will be too thick, and the taste will not be very soft at last. 2. Wash the potatoes and steam them on the steamer together with the cut pumpkin pieces. Potato skins can be peeled after steaming, which is much easier. Just wait for the steamed soft glutinous rice. 3. Pumpkins and potatoes are mashed into mud respectively. The finer the better ~4. Put the pumpkin puree into the pot, pour in water, the ratio of pumpkin to water is about 1:1, and add milk and rock sugar (you can add less at first, but if you can't master the quantity at once, you can put it a little). When you start to cook on a medium fire, the fire is easy to dry at once. After boiling, change to a small fire. Cooking process