Steamed Pumpkin Egg Custard
When you don't know what to eat, you must try this Steamed Pumpkin Egg Custard. It has a rich milky flavor and melts in your mouth. The method is simple. Even if you are a novice in the kitchen, you can easily complete it!
What is Steamed Pumpkin Egg Custard?
Steamed Pumpkin Egg Custard is a traditional Chinese steamed dish. It is made with pumpkin and eggs as the main raw materials. This dish cleverly combines the sweetness of pumpkin and the smoothness of eggs. It is a delicious and nutritious dish.
The method of making Steamed Pumpkin Egg Custard is very simple, and there are many ways to eat it. It can be eaten as breakfast, lunch, dinner or afternoon tea. At the same time, when making Steamed Pumpkin Egg Custard, you can also adjust the taste according to your personal taste preferences and add some red dates, goji berries, shrimp or scallions for seasoning to increase the taste and nutritional value of Steamed Pumpkin Egg Custard.
Which pumpkin is most suitable for making Steamed Pumpkin Egg Custard?
For making Steamed Pumpkin Egg Custard, I recommend Beibei pumpkin as the first choice. First of all, Beibei pumpkin is a popular pumpkin variety this year. It not only has a thin skin but also has thick flesh and a relatively powdery and sweet taste. It is especially suitable for making Steamed Pumpkin Egg Custard.
Secondly, Dongsheng pumpkin is also a very good choice. Dongsheng pumpkin is a variety from Taiwan. The flesh is powdery and sweet and contains a large amount of vitamin C and vitamin E. When used to make Steamed Pumpkin Egg Custard, it can be well integrated with the egg liquid and improve the quality of the dish.
Japanese pumpkin is also very good. Japanese pumpkin has fine flesh, few fibers and a strong flavor. After steaming, it can wrap the egg liquid well. Its own sweetness can also be fully integrated into the egg custard. Every bite will enjoy the fragrance of pumpkin and the smoothness of egg custard.
Finally, old pumpkin is also a good choice for making Steamed Pumpkin Egg Custard. In our recipe, we use old pumpkin. Old pumpkin has a high sweetness, a deep yellow color and a mellow fragrance. The egg custard made has a very good taste.
Ingredients Needed and Substitutions
Main ingredients
Pumpkin: The main ingredient provides a sweet taste and a soft texture.
Egg: One of the main ingredients provides abundant protein and a smooth taste.
Side dishes
Shrimp: Provides a smooth taste and protein.
Scallion: Has a strong aroma and provides a rich aroma for the dish.
Seasonings
Salt: Seasoning to balance the taste of Steamed Pumpkin Egg Custard.
Sesame oil: Has a special fragrance and enhances the flavor of the dish.
Steamed fish soy sauce: Seasoning provides a seafood flavor.
Substitutions
Pumpkin: Can be replaced by Beibei pumpkin or old pumpkin.
Egg: Can be replaced by duck egg.
Shrimp: Can be replaced by chicken breast, pork or tofu.
Steamed fish soy sauce: Can be replaced by soy sauce or fish sauce.
Sesame oil: Can be replaced by sesame oil or olive oil.
How long does Steamed Pumpkin Egg Custard need to be steamed?
In our recipe, the steaming time of Steamed Pumpkin Egg Custard is about 20-25 minutes. In actual production, the specific time needs to be adjusted according to the size of the pumpkin, the power of the steamer and the size of the fire:
First, steam the pumpkin alone for about 10 minutes. This is to let the pumpkin be partially cooked first.
After pouring in the egg liquid, turn to high heat and steam for 7 minutes to solidify the egg liquid and form a smooth egg custard.
Finally, after putting in the shrimp, steam for 3 - 5 minutes and it's almost done.
Tips for Success
Selection of pumpkin
When making Steamed Pumpkin Egg Custard, choose an old pumpkin with a full shape, bright color and firm flesh. This kind of pumpkin has a powdery texture and sweet taste after steaming.
Processing of pumpkin
When processing pumpkin, remove the seeds and pulp inside cleanly to ensure that there is enough internal space to hold enough egg liquid. But be careful not to dig the pumpkin too thin to avoid cracking during steaming.
Preparation of egg liquid
The preparation of egg liquid is very important. Pay attention to the ratio of egg liquid to warm water at about 1:1. Only in this way can the steamed pumpkin have a delicate and smooth taste.
Secondly, pay attention that the temperature of warm water should not be too high. Control it at about 50 degrees. If the temperature is too high, it will affect the solidification effect of the egg liquid.
When mixing the egg liquid, stir it well to ensure that there are no lumps or undispersed egg whites. In this way, the steamed egg custard will be more uniform and delicate.
Control steaming time
When steaming Steamed Pumpkin Egg Custard, pay attention to controlling the time. Ensure that the pumpkin is cooked thoroughly and at the same time, do not steam for too long to avoid the taste becoming old.
When putting in shrimp, pay attention to appropriately extending the steaming time to ensure that the shrimp is cooked thoroughly and the taste is tender.
Adjustment of heat
During the steaming process of Steamed Pumpkin Egg Custard, keep a high heat to make the pumpkin and egg liquid heat up quickly and be steamed thoroughly. But pay attention to observing the water situation in the steamer to avoid the Steamed Pumpkin Egg Custard becoming dry and hard due to the evaporation of water.
INGREDIENTS
Main Ingredients
-
·1 pumpkin
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·2 eggs
Accessories
-
·5g of scallions
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·2 slices of shrimp
Seasonings
-
·3g (half a spoon) of salt
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·120ml of warm water (50 degrees)
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·5ml of sesame oil
-
·10ml of steamed fish soy sauce
Table of Contents
- ·What is Steamed Pumpkin Egg Custard?
- ·Which pumpkin is most suitable for making Steamed Pumpkin Egg Custard?
- ·Ingredients Needed and Substitutions
- ·How long does Steamed Pumpkin Egg Custard need to be steamed?
- ·Tips for Success
- ·Ingredients
- ·Cooking step
- ·More delicious recipes worth trying
- ·Recipe Variations
- ·Serving Suggestions
- ·FAQs
COOKING STEP
Step 1
Process pumpkin: Cut off 1/4 of the top of the pumpkin as the lid. Dig out part of the flesh on the top of the lid. Then use a small spoon to hollow out the pumpkin seeds and dig out some flesh appropriately to make room for the egg liquid.
Step 2
Prepare egg liquid: Crack 2 eggs into a bowl, add 3 grams of salt, and stir well with chopsticks or an egg beater to evenly distribute the salt in the egg liquid.
Step 3
Prepare egg liquid: Measure 120 milliliters of egg liquid and add warm water at 50 degrees in a 1:1 ratio. Then stir well until the salt is completely dissolved and the egg liquid and warm water are thoroughly integrated to make a delicate egg liquid.
Step 4
Cut scallions: Wash the scallions and cut them into small sections for later use.
Step 5
Pre-steam pumpkin: Put the processed pumpkin into the steamer, cover the lid and steam on high heat for 10 minutes.
Step 6
Steam egg liquid: After 10 minutes, open the steamer and slowly pour in the egg liquid. Then cover the pumpkin lid and close the steamer lid. Continue to steam on high heat for 7 minutes until the egg liquid solidifies and forms a smooth egg custard.
Step 7
Finish with shrimp: After 7 minutes, lift the lid, quickly put in 2 slices of shrimp, then cover the lid immediately and continue to steam on high heat for 3 - 5 minutes until the shrimp is cooked thoroughly.
Step 8
Finish and take out: After steaming, take it out, sprinkle with scallions, drizzle 5 milliliters of sesame oil and 10 milliliters of steamed fish soy sauce and it's ready to eat.
More delicious recipes worth trying
Rolling Donkey: A Beijing Snack with Cultural Charm
Skillful Braised Beef Recipe: The Art of Slow Cooking
Black Fungus Red Date Soup Recipe
Recipe Variations
Diced ham: When preparing the egg liquid, you can add some diced ham. After steaming, the diced ham has a stronger fragrance and can add flavor to the Steamed Pumpkin Egg Custard.
Crumbled bacon: Bacon crumbles have a good taste. Put them in the egg liquid. The smoky flavor can penetrate into the egg custard. During steaming, the bacon fat will blend into the egg liquid, making the egg custard smoother and the taste more mellow.
Dried shredded pork: Sprinkle a layer of dried shredded pork on the surface of the Steamed Pumpkin Egg Custard. The fiber texture and rich meaty fragrance of dried shredded pork can make the egg custard taste more abundant and delicious.
Diced mushrooms: Cut mushrooms into small cubes and add them to the egg liquid. The unique aroma of mushrooms can increase the taste levels of Steamed Pumpkin Egg Custard.
Crushed enoki mushrooms: Enoki mushrooms contain a large amount of amino acid substances. Eating them with egg custard can enhance the freshness of the dish and make the taste more layered.
Tender tofu: Tender tofu is fresh and tender and contains a large amount of protein substances. It has a smooth texture. When combined with egg custard, it can make the egg custard more delicate.
Serving Suggestions
Rice: Rice soft texture and sweet egg soup very match, eat together can increase the taste.
Brown rice: For a healthy diet, eat steamed pumpkin custard with brown rice.
Fried broccoli: Broccoli contains a lot of vitamins and dietary fiber, can balance the steamed pumpkin custard sweet, make the whole meal more balanced.
Vegetable salad: You can also eat steamed pumpkin eggs with vegetable salad, which is beautiful and can increase vitamin and mineral intake.
Chicken soup: Want to balance nutrition, can also be eaten with chicken soup, chicken soup delicious and pumpkin steamed egg soup sweet form a wonderful contrast.
Fresh fruit: After eating pumpkin steamed custard, can be paired with some fruit, such as strawberries, blueberries or oranges, to add fresh to the table.
Eating suggestions
Eat while hot: Steamed pumpkin custard should be eaten while hot to taste tender and smooth taste and sweet taste. But don't eat too hot to prevent burns.
Moderate consumption: Steamed pumpkin custard is delicious, but it should be appropriate to prevent increasing the burden of gastrointestinal tract.
FAQs:
When steaming, ensure that the ratio of egg and water is about 1:1.2 (after adding pumpkin puree, the ratio can be 0.5:1:1.5, that is, the ratio of pumpkin puree, egg and water). Mix the egg mixture in warm water at 40-50 degrees. The steaming time should be sufficient, depending on the pot and the heat, usually 20-25 minutes.
When mixing the egg, keep turning in one direction for a long time. After the egg foam is thick, sieve the foam with a strainer.
Use warm water at 40-50 degrees, avoid cold water. Whisk the egg thoroughly and evenly, making sure the egg blend with the warm water.
When mixing the egg mixture, use a strainer to remove impurities and air bubbles to ensure that the steamed egg custard has a fine texture, and the egg mixture should be beaten well.
REVIEWS
