Steamed Pumpkin with Bacon

Overview

Spring is a lusty season, and of course it needs lusty dishes to match it. Yesterday, I passed by a small shop and saw a red plate and fell in love with it. Then I bought it, but later I found out that it didn’t seem to match well... I searched and found that yellow and red go well together, so I went to buy a pumpkin. What should I use with pumpkin? Of course it’s bacon~ This time I used Hormel’s Best Value Bacon. This bacon is moderately fat and thin. It’s not as fat as Fragrance Stir-fried Bacon, and it’s not as thin as lean meat bacon, so it’s just right~~~ I still don’t like heavy oil and salt, so I add a little soy sauce after steaming. It’s delicious and satisfies your cravings without worrying about getting fat~

Tags

• snacks
• black fungus
• hormel best value bacon
• pumpkin
• tremella
• soy sauce

Ingredients

Steps

1. 1 Soak the black fungus in cold water the night before

   

2. 2 Soak the white fungus in cold water one morning in advance

   

3. 3 Cut off the skin of the pumpkin and cut into slightly thicker slices

   

4. 4 Hormel Value Selection Bacon, cut into pumpkin-like widths

   

5. 5 Stack a piece of bacon and a piece of pumpkin

   

6. 6 Put it in a rice cooker and steam it for 20 minutes, then put the white fungus and fungus on top, pour in soy sauce and serve~