Corn and pumpkin soup

1. Materials: 1 ear of corn, 100g of pumpkin (3 people), full-automatic soybean milk machine (my home is Jiuyang).

2. Cut the pumpkin into small pieces.

3. Cut the corn into small pieces and use chopsticks as tools, it's super easy to use.

4. Put corn kernels and pumpkin into the soybean milk machine.

5. Add an appropriate amount of clean water indicated by the water level line.

6. Plug in the power and select the "rice milk" function.

7. Sift the soup that has been prepared in just over ten minutes.

8. The filtered corn soup is smooth and sweet.

9. Do not discard the filtered cornhusk dregs (briefly show the egg cake process by the way), and mix them with flour, eggs, and shredded vegetables into a paste.

10. Spoon a spoonful of batter and rotate the pan to spread it into a pancake. Sprinkle black sesame seeds for more comprehensive nutrition, and fry on both sides until cooked.

11. Make a nutritious breakfast, simple, nutritious, and delicious.

12. Natural sweet corn and pumpkin soup, the color is also very tempting!