Chinese Food
Steamed egg with pumpkin
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Cooking ingredients
Cooking Steps
Step1:Wash the pumpkin. Dry the surface with a kitchen towel. Cut along the top 1 / 3 of the pumpkin.
Step2:The top of the cut pumpkin is used to make the cover. The rest part is to take out the pulp and seeds. And use a small spoon to gently scrape along the inner wall. Scrape the thin inner wall (the custard is not easy to mature when the pumpkin wall is too thick for steaming). It is used to make the pumpkin cup for holding the custard liquid. The scraped pumpkin paste is kept for use.
Step3:Heat up the water in the steamer. Put in the pumpkin cup and lid. Steam for 15 to 20 minutes. Cook until it is 89 minutes old. Take out and cool.
Step4:Break up the eggs in a large bowl. Sift the egg liquid through a fine sieve. Then add the same amount of cold boiled water, white sugar and scraped pumpkin paste as the egg liquid and mix them into the custard liquid.
Step5:Pour the prepared custard into the steamed pumpkin cup and seal it with a plastic wrap (do not cover the top of the pumpkin to shorten the steaming time).
Step6:Heat up the water in the steamer. Put the pumpkin cup and the top cover on the grate of the steamer. Steam for eight to ten minutes.
Cooking tips:Cooking tips - when using pumpkin as a container to steam the custard, because the pumpkin itself will come out of water. So you should reduce the proportion of egg liquid and water (1-1 can). After steaming, both the custard and the pumpkin container can be eaten. Don't waste it. Yuluan special tips - when the pumpkin cup is steamed for the first time, yuluan doesn't feel like that long time. Yuluan thinks that only ten minutes is enough. If it's steamed to 15 to 20 minutes, the pumpkin will be fully cooked (maybe it's because the pumpkin is different. This pumpkin bought by yuluan is easy to be steamed and rotten). There are skills in cooking and delicious.
