Ingredients: pumpkin, taro, garlic, evaporated milk, candied dates, coconut milk and oil.

Exercise:

Adjust the soup base. This step is very important and the key to this dish. Because I didn't buy coconut milk or coconut milk, I used unsweetened coconut powder (note that it is unsweetened! ) I bought 7 packets of coconut powder, mixed it with water, and then added light milk according to my personal taste. Light milk is the soul of mellow soup. I added half a can here.

Then peel and cut the taro and pumpkin. Pour oil into the pan, stir-fry garlic first, and then stir-fry until golden. I put the garlic I picked in the soup I just made.

Then pour in the diced taro and fry it on both sides slightly, so that it won't come apart easily when cooking later.

Just fry it until it's a little dry, not too dry and not golden.

Cook the fried taro, pumpkin and soup base in a soup pot, and add a candied date without sugar. The degree of cooking is subject to the softness of taro pumpkin, and some Euryale ferox can also be added, which has the effect of invigorating spleen and eliminating dampness.

Finally, add a Mimi of salt to taste! Taro and pumpkin are both low-sugar foods and rich in dietary fiber.