How to make the ten-edged golden pumpkin soup

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to make the ten-edged golden pumpkin soup.

1.1 Put two eggs in a bowl and beat them with some chopped green onions.

2.2 Wash the golden melon, cut it into two parts, and carve it into serrated shapes with a knife (purely for aesthetics), and set aside.

3. Add oil to the pan and heat it to 70%. Pour the egg liquid in and fry slowly over low heat. Turn off the heat as soon as the egg liquid solidifies (this way it will be more tender). Take out the omelet and put it in the pumpkin cup.

4. Use the remaining oil to stir-fry the ham and green pepper rings, and garnish the omelet.

I don’t know if the recipe of the ten-edged golden pumpkin soup that I shared today suits your taste. If you like it, try it right away according to the method. Your cooking skills will definitely improve.