Pumpkin seafood steamed egg

Overview

Pumpkin is rich in nutrients and is regarded as an excellent health food internationally. The steamed pumpkin has the natural sweetness, and the steamed egg has the natural freshness of the clams. No seasoning required, use a rice cooker to steam out the nutrients! Steam delicious food!

Tags

• quick dishes
• big clam
• clam soup
• egg
• organic pumpkin
• rice wine
• white shrimp
• ginger slices
• water

Ingredients

Steps

1. 1 Have all ingredients ready. First, use a soft brush to brush the skin of the pumpkin clean. Spit the clams with sand and brush the shells clean. Remove the heads, shells and intestines of the shrimps, keep two shrimp tails (for decoration), chop the rest and set aside.

   

2. 2 Take a small pot and cook [clam soup]. Pour in water, ginger slices and rice wine first. When the water boils, add the clams. Remove the clams slightly and leave two for decoration. Scoop out and chop the rest of the clam meat. Let the soup cool and set aside. (The clam opens slightly for about 2-3 minutes)

   

3. 3 Next, cut the pumpkin in half (the skin is very hard, so be careful), then use a spoon to scrape out the seeds and coarse fibers on the surface of the pumpkin, cut the bottom slightly flat (just keep it upright), and set aside. (Don’t cut too much at the bottom. If it’s too thin, the egg juice will leak out easily)

   

4. 4 Take a rice cooker, pour 1 meter cup of water into the outer pot, put the steaming rack on it, place it in a deep plate, put the pumpkin on it, cover it with heat-resistant tin foil (to prevent water vapor from dripping), and steam for about 17-20 minutes. When the switch pops up, pour out the remaining water in the melon and let it cool for 5 minutes.

   

5. 5 Take another bowl, beat the egg liquid first, then slowly pour it into the cooled [clam soup] and mix well, then filter the egg liquid through a sieve twice to remove impurities and egg strings. (The secret to tender steamed eggs, this step cannot be omitted)

   

6. 6 Slowly pour the egg juice completed in (step 5) into the pumpkin, and add the minced seafood and meat gently. If there are small bubbles on the surface of the egg juice, remove it with a spoon, cover it with tin foil and put it into the pot for steaming.

   

7. 7 (Outer pot) Add 2 meters of water and insert a stainless steel chopstick into the side of the pot to leave a gap to reduce the high temperature of the rice cooker. Cover the pot and press the switch to steam for about 25-30 minutes. (The thickness of the pumpkin skin will affect the completion time of the steamed eggs. Shake the steamed eggs gently without shaking. Please adjust the cooking time according to the actual situation)

   

8. 8 When the switch jumps up, lift the tin foil paper sideways, be careful that water droplets slide in, place the seafood for decoration (clams, shrimps), cover it with the tin foil paper for final cooking. (Outer pot) Pour 2 meters of warm water into the rice cup and steam for about 3 minutes until the clams are fully opened.