Baked rice with salted egg and pumpkin sauce

By HalleWintheiser

Baked rice with salted egg and pumpkin sauce
Salted eggs and pumpkin themselves are a perfect combination. Coupled with the soft glutinous nature of fish balls and the crispy and tender taste of lettuce, it is a rich lunch box. It is best to prepare all the raw materials and put them in a crisper and make them when you get up in the morning. Just heat it up a little at noon. If the microwave heats it for a long time, the cheese will dry out and affect the taste.

Recipe Recommendations

  • pumpkin appropriate amount
  • salted egg appropriate amount
  • onion appropriate amount
  • fish ball appropriate amount
  • cheese appropriate amount
  • carrots appropriate amount
  • lettuce appropriate amount

Steps for Baked rice with salted egg and pumpkin sauce

  • Make step 0
    1
    Dice the pumpkin and chop the onions.
  • Make step 1
    2
    Remove the fish balls from the refrigerator, defrost at room temperature, and slice them into slices.
  • Make step 2
    3
    Shell the salted eggs and chop them up.
  • Make step 3
    4
    Heat the pan with less oil and saute the shredded onions until fragrant.
  • Make step 4
    5
    Add diced pumpkin and stir fry well.
  • Make step 5
    6
    Add water or (stock) to the diced pumpkin, and cook until puree (you can press the diced pumpkin with a shovel halfway to help speed up the puree).
  • Make step 6
    7
    Add a little light cream (more and less depending on your preference).
  • Make step 7
    8
    Add fish balls and cook.
  • Make step 8
    9
    Add the salted eggs and cook the pumpkin soup until thick.
  • Make step 9
    10
    Add the lettuce and turn off the heat.
  • Make step 10
    11
    Sprinkle with shredded cheese and shredded carrots.
  • Make step 11
    12
    Preheat the oven at 200° and bake for 12 minutes until the cheese surface is colored.

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