Practice
1. Shrimp head peeling shells (leave the last section of the shell not peeled, so that the more beautiful), open the back of the intestinal mud. Pumpkin peeled and pith cut into thin slices, frozen green beans thawed.
2. Shrimp with a little cooking wine, salt and dry starch mix well marinated standby.
3. Heat a pan over low heat and melt a small piece of butter in it.
4. Turn the heat to medium, pour the pumpkin slices into the pot and sauté until the pumpkin is soft.
5. Add water to the pumpkin, cover and cook for about three minutes.
6. Turn off the heat, pour the pumpkin with the soup into a blender, and puree into a fine pumpkin paste. (If you don't have a blender, you can skip this step and cook the pumpkin a little longer in step 6 until it's fully cooked, then use a wooden spatula to crush the pumpkin into a puree).
7. Stir the pumpkin paste back into the pot, open medium-low heat to boil, tender tofu half a box cut into small pieces into the pot, and then into the green beans and marinated shrimp, put a small spoonful of salt, a small amount of chicken seasoning, and so the soup boil, and then continue to cook until the shrimp change color to the pot.
Tips:
1. Here is the old pumpkin, it is best to cut into thin slices, so you can cook faster.
2. Do not use salad oil instead of butter, the flavor of butter and pumpkin fusion is the essence of this soup.
3. If you don't want to use a blender, you can cook the pumpkin for a little longer, and when it's fully cooked, use a wooden spatula to crush the pumpkin into a puree. But the texture is certainly processed with a blender much more delicate, the finished product will be much more beautiful. If you're looking for perfection, don't be afraid to use a blender, like I did.
4. The shrimp can be changed to other kinds of seafood
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