Pumpkin and sea cucumber custard

Overview

How to cook Pumpkin and sea cucumber custard at home

Tags

• hot dishes
• cantonese cuisine
• children
• old man
• breakfast
• winter recipes
• lunch
• calcium supplement
• brain-building puzzle
• selenium supplement
• puzzle and brain supplement
• egg
• olive oil
• small pumpkin
• minced green onions
• salt
• sea cucumber

Ingredients

Steps

1. 1 Put the tomato sauce into a small spoon and use a piece of green onion as a paintbrush to draw a diagonal line on the plate;

   

2. 2 Dot some green leaves and small mushrooms randomly on the line, and the plate decoration is complete;

   

3. 3 Cut the small pumpkin from the top and hollow it out;

   

4. 4 Crack the eggs into a bowl, add an appropriate amount of salt, and stir evenly;

   

5. 5 Add twice the amount of warm water (about 30 degrees) to the eggs and stir evenly;

   

6. 6 Filter the stirred egg liquid;

   

7. 7 Pour the filtered egg liquid into small pumpkins and other prepared containers;

   

8. 8 Cover with plastic wrap and steam in a steamer with boiling water for ten minutes; (the small pumpkin needs to be steamed longer, about 20 minutes)

   

9. 9 Cut the prepared sea cucumber into small pieces and mince the green onions;

   

10. 10 Place sea ginseng cubes on top of the pumpkin egg custard that has been steamed until it is nine-layer cooked, and continue to steam the egg custard until it is fully cooked;

    

11. 11 Pour some olive oil on the pumpkin custard and sprinkle with chopped green onion;

    

12. 12 Arrange on prepared plate.