One of Beibei Pumpkin Cup

Name: One of Beibei Pumpkin Cup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Beibei Pumpkin; 1 piece Barley; 1 piece Cishi; 1 piece Sorghum Rice; 1 piece Ginseng Seeds; 1 piece oat; 1 piece black rice; 2 pcs Red dates; 3 pcs Dried longan; 30g Sugar

by Simple 7700

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Chestnut-flavored pumpkin, sweet and glutinous, with high nutritional value, and good taste. I have eaten it in a restaurant outside. It is the first time I have made this dish by myself. It feels really good and very popular. In this summer , Let it cool and eat, it feels sweeter and cooler. This delicious pumpkin also has a nice name, Beibei Pumpkin.
In order to make this dish, I wanted to be delicious and beautiful. I also tried to make a beautiful look for Beibei. I checked it online first, chose a look for him, and then tried it on Apple. Try, after OK, go to make styling for Beibei. Haha.

One of Beibei Pumpkin Cup

1. Soak the material in advance. Sorghum rice, Ibaraki rice, barley rice

2. Red dates and dried longan are pitted in advance, and ginseng seeds are soaked in advance

3. Give a close-up of ginseng seeds.

4. Red dates cut into small pieces

5. Wash oat rice and black rice.

6. Except for the red dates and dried longan, put everything else in a pressure cooker. The water is level with the ingredients. Don't put too much water. Let it automatically decompress after 30 minutes.

7. Now let’s prepare Beibei Pumpkin

8. Near the root, divide the pumpkin in two

9. Dig out the pumpkin seeds.

10. The ingredients of the pressure cooker are all cooked

11. Use a spoon to put the ingredients in the pressure cooker into the small pumpkin, put a little red dates and dried longan on the surface

12. Add a small amount of water and sugar, press tightly with a spoon, and put a little more ingredients.

13. After everything was done, I put it in the steamer, and I steamed it for about 45 minutes to 1 hour.

Tips:
1. If the material is soaked for 2-4 hours in advance, it tastes better when it comes out. I soaked it for more than 4 hours. When the weather is hot, put it in the refrigerator or change the water at intervals.
2. It is better to put mineral water in the small pumpkin or to open it in cold white. The steaming time should not be too long, or if it is steamed for a longer time, use a larger bowl to keep the pumpkin from softening and cracking.
3. It is better to eat after cooling, and only a little skin is left at the end. I feel like eating a delicious dessert