Pumpkin seafood
By VicentaLakin
Pumpkin is rich in nutrients and is regarded internationally as an excellent health diet. Steamed pumpkins have natural sweetness and steamed eggs have natural fresh clams. You don't have to make any sauce. You can evaporate it with an electric cooker
Recipe Recommendations
- Organics 500G
- white shrimp 6 rats
- eggs the 2
- Clam soup appropriate amount
- giant clam 6pcs
- ginger slices 1 tablet
- rice wine 1 tsp
- water 200ml
- salty and fresh
- stewed
- an hour
- senior
Steps for Pumpkin seafood
1
Get all the food ready. Pumpkin brushes the skin first. The clams spit out the sand and wash the shell. Shrimps go to their head to go to the intestines, two keep their tails (for decoration) and the rest are shredded and replaced。
2
Take a small pot of cuisine [toad soup juice], pour water, ginger chips and rice wine, wait for the water to roll and then put it in the clam, and then get the clams out, with two decorations, and the rest of the clams will be dug out and shredded, and the soup will be cold. (cracking in two to three minutes) I'm not sure
3
The pumpkins are then cut in half (the skin is very hard to cut carefully), then the seeds and surface fibres in the bag are scraped with a spoon, the bottom is slightly flat (well, immediately) and the spare. "Don't cut too much at the bottom, too thin, and the egg juice can see out."
4
Take an electric cooker, pour a cup of water (outside) to a metre first, put it on a steamer, put it in a deep disc, put it on a pumpkin, cover it with hot tin paper (preventing water vapour drops) and steam it for about 17-20 minutes. Switches jump, remove water from the melon and cool for five minutes。
5
Get another bowl, spread out the egg fluid, then slowly pour into the cooler. Slurping and filtering the egg juice twice and removing impurities from the egg belt. The secret to steaming eggs is that this step cannot be avoided
6
The egg juice completed (step 5) slowly pours into the pumpkins, and seafood shredded meat adds light. If there is a small bubble on the egg juice surface, it is removed with a spoon, and the tin foil covers can be evaporated。
7
Add a 2-metre glass of water, with a stainless steel chopstick on the side of the pot and lower the temperature of the electric cooker. Cover the pan and press the switch for approximately 25-30 minutes. (The thickness of the pumpkin skin will affect the completion of the steaming egg, or it will be finished without shaking. Please adjust the steaming time to the actual situation)
8
When the switch jumps, the paper is lifted on the side, the water drops in, the seafood (crumbs, shrimp) is put on, and the paper is put back to the ground for final cooking. (outside pot) Pour 2-degree rice cups of warm water, evaporated for about 3 minutes, full clams。