carrot – Chinese Tuition Singapore

Pumpkin Soup 南瓜浓汤

This is an easy and quick dish made of vegetables.

Chop pumpkin, garlic, celery, and carrot into small pieces.

Heat the oil in the pan. Put garlic in first.

Then the carrot and celery. Stir fry a little.

Pumpkin at last. Stir fry for around 2 minutes.

Then add in enough water that covers all the vegetables. Cover the pan with lid.

When the vegetables soften, use blender to smash them.

Put the smashed mixture of vegetables back into the pan. Heat it again. Because the smashed mixture is very condensed, you can add in some water.

Then add a little milk and salt. Keep stirring. It will be done once boiled again. After milk added in, the color will become a little lighter.

You can add a little herbs or spices you like.

And you can also make a little decoration for it. Just spread several milk drops onto the surface, and use a toothpick draw on it. Yeah, I’m not good at it. The white part I drew is not that beautiful.

The soup tastes great. The pumpkin I used is kind of sweet. Carrot and celery make it healthier.

Vegetables in Cream Sauce 奶油炖菜

The other day I used canned cream of mushroom to cook this dish. It turned out very good and it’s also very convenient.

Campbell’s Healthy Request Condensed Soup, Cream of Mushroom, 10.75 Ounce (Pack of 24)

That’s the canned cream of mushroom I used.

Cut the vegetables into medium pieces. I chose onion, carrot and broccoli.

Broccoli needs to be boiled in the water for 3 minutes.

Heat the oil in the pan.

Put in the bacon bits. Stir fry til bacon gets a littles burned.

Put in onion and carrot. Stir fry a little.

Then pour in water over all the vegetables. Cover the pan with lid.

When carrot pieces become soft, add in the canned cream of mushroom. Keep stirring.

When cream is mixed well with water, and the soup becomes condensed, put in broccoli. Cook for another minute. Add a little salt and black pepper powder if you think it tastes a little plain.