Steamed pumpkin with olives
Overview
A dish I made a long time ago. At that time, I bought a pumpkin in the autumn and kept it in the storage room like a treasure all winter. When I cut it open in spring, it was neither doughy nor sweet, and the flesh was not the golden color I like. It looked like it had been picked before it was ripe. It was a pity to throw it away, so I could only use it for cooking. My family member often buys olive vegetables to go with porridge, but I have always been against him eating them because they are too oily. But when I use it to steam pumpkin, it still tastes very good. In short, there is no waste, and I put it all into my stomach.
Tags
Ingredients
Steps
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Peel and remove the flesh from the pumpkin.
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Cut into thin slices.
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Spread evenly in the container.
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Arrange the olives.
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Put it into the pot and steam over high heat for about ten minutes. (The time depends on the degree of doneness you like)
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Chop green onions into fine pieces.
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Add appropriate amount of oyster sauce and a little sugar to make a bowl of sauce.
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Pour the bowl of juice over the pumpkin and serve.
