The creamy barley, taro and pumpkin soup tastes rich and milky and extremely delicious. So how do we make this delicacy at home?

The editor will share with you the specific method below.

The steps for making barley, taro and pumpkin soup are complicated. We prepare a pack of barley and soak it in warm water for at least three hours. Because barley is relatively hard, it needs to be soaked for a while, which can save some cooking time.

In addition, we also need to prepare half a pumpkin, peel it, and then cut it into four squares, not too small.

Peel and cut three taros into cubes, preferably about the same size as pumpkin cubes. Prepare two cartons of milk and a bag of sugar.

Next, prepare a milk pot, pour two cartons of milk, an appropriate amount of sugar, add a piece of butter, squeeze in the condensed milk to enhance the milk aroma, turn on the heat first, boil the milk for a while, add barley first, and simmer for ten minutes.

Wait until the barley opens slightly, add the pumpkin and taro, and then continue to cook. Use low heat throughout the process, otherwise the milk will easily boil away. During the cooking process, you must keep adding milk, because the pumpkin and taro

It will absorb a lot of milk. We are afraid of drying the pot, so we need to check the pot more. In about ten minutes, you will find that the pumpkin and taro pieces have become soft. Continue stewing to ensure that the pumpkin and taro are soft and rotten, and the barley is also able to soften.

Just chew it.

Barley, taro and pumpkin soup, there are many things that need to be paid attention to during the production process. When making this delicacy, we must use a small spoon to constantly stir the ingredients, otherwise it will easily stick to the pan. In addition, if you want to make this soup quickly

, there is also a way, which is to steam the pumpkin and taro in advance, so that the barley, taro and pumpkin soup can be cooked quickly, but the fragrance is not as strong as the soup cooked for a long time.

In addition, this soup is sweet and milky, so no salt or other seasonings can be added throughout the process, and no soybean oil can be added. Only some butter or corn oil can be added.

When the soup is boiling, you will find that the soup is getting thicker and thicker, so be sure to stir constantly. Cut the taro and pumpkin into larger pieces, otherwise the ingredients will stew.

Barley, taro and pumpkin soup, when you drink it while it's hot, you will feel the rich milky aroma and sweet taste. The taro and pumpkin are all in your mouth, and the taste is particularly good.