Can coconut milk be used to make soup?

Let me teach you a delicacy that is both soup and dessert. In addition to making a pot of soup for your family to drink when eating, you can also make some soup during the three meals to replace the afternoon dessert.

, this is actually better for the body, it can replenish physical strength and replenish water at the same time.

Today’s protagonist is a dessert soup, let’s take a look at it.

Name of dish: Coconut milk taro stew Ingredients required: 80 grams of coconut milk, 160 grams of taro, 1 pumpkin segment, 2 cloves of garlic, 2 pieces of rock sugar, 1 spoon of cooking oil, half a spoon of edible salt. Cooking process: 1. First prepare

Get all the ingredients and ingredients you need.

Wash and peel the pumpkin. Be careful when peeling because the skin is hard and can easily scratch your hands. When removing the flesh, you can slowly scrape it off with a spoon. This will make it cleaner and ready for use.

Clean and peel the taro and prepare it for later use.

Peel the garlic and prepare it for later use.

2. Cut the pumpkin and taro into small pieces with a knife, no bigger than a garlic clove. Slice the garlic.

3. Prepare a clean wok, heat it over low heat, and pour in an appropriate amount of cooking oil, adding less.

4. After the oil is hot, add the garlic slices and stir-fry until the garlic slices are fragrant. The garlic slices will change color slightly.

5. Then pour the chopped pumpkin and taro into the pot, turn on medium heat and stir-fry for about three minutes. At this time, use medium to small heat. It is easy to burn the pot with high heat. You can also add a little water.

When the time is almost up, turn off the heat.

6. Pour the fried pumpkin and taro into a clean casserole that has been prepared in advance, and then add an appropriate amount of rock sugar, edible salt and water. Do not add too much water, because you will add things to it later.

Mix well with a spoon.

Cover the pot and simmer over medium-low heat for ten minutes.

7. After ten minutes, pour in the coconut milk, stir evenly, cover the pot, and continue to simmer for two to three minutes.

8. Sprinkle appropriate amount of chopped green onion to garnish before serving.

The sweet and glutinous pumpkin and taro are wrapped in a thick coconut milk and it's super delicious.

Our family makes a meal every now and then, and the whole family loves it. This dish can be said to be suitable for all ages.

Cooking Tips: 1. The amount of rock sugar can be determined according to your own preferences. Because pumpkin has its own sweetness, the amount of rock sugar can be increased or decreased as appropriate.

2. The time for simmering pumpkin and taro depends on the size of the cut pumpkin and taro. Just stew all the ingredients until cooked.

3. The epidermis of taro can cause skin itching, so when peeling, try to wear a pair of gloves to avoid causing skin discomfort.

4. Coconut milk can be replaced with coconut milk. If it is not available, you can also use other fruits instead. Just use a food processor to make the juice and put it in the pot.

5. For those who don’t like to eat green onions, you don’t need to sprinkle chopped green onions for decoration in the end, but it is not recommended to add coriander because this soup is a dessert and the taste will be affected.