Baked Pumpkin Cup
Overview
The last piece of pumpkin is used to bake a savory pumpkin cup. The recipe is adapted from the French savory pie. Because the pumpkin ring has no bottom, I did not add any thinners such as eggs and cream, so as not to lose the ability to hold it and end up dripping all over the dish, which would be tragic. I didn't have much ingredients on hand, so when I saw the tall bamboo shoots, I cut a section to increase the content, so as not to make it all pumpkin, which has monotonous content and monotonous nutrition. As for whether it matches or not, you won’t know until you eat it.
Tags
Ingredients
Steps
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Materials
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Wash the skin of the pumpkin and use a knife to score a circle 1 cm from the edge
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Cut a circle along the knife mark to get a pumpkin ring and a whole piece of pumpkin
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Put the pumpkin rings in the microwave and heat on high for 4-5 minutes until cooked
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Let cool and set aside
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Take 130 grams of pumpkin and cut into cubes
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Take 130 grams of pumpkin and cut into cubes
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Wash and dice bamboo shoots, onions and mushrooms separately
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Pour oil into the pot and heat it
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Add in diced onions and sauté until fragrant
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Add mushrooms and stir-fry
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Add mushrooms and stir-fry
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Pour in the pumpkin, bamboo shoots, and corn kernels, and stir-fry for 2 minutes
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Add salt, black pepper and parsley powder and stir-fry evenly
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Add appropriate amount of water
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Cover and simmer for a few minutes until the vegetables are cooked
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Uncover, let the water evaporate, and remove from heat
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Line a baking sheet with baking paper and place pumpkin rings
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Put the fried vegetables into the pumpkin ring and smooth the surface
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Sprinkle with mozzarella
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Put in the oven, middle layer, heat up and down at 170 degrees, bake for about 20 minutes
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Golden on the surface, out of the oven
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Carefully transfer to a plate and remove the baking paper
