1. Half a pumpkin, dig the flesh, remove the seeds and wash.
2. Cut into eight equal pieces.
3. The water in the steamer is boiled, and the steamer is steamed for 25 minutes.
4. Take out the plate, cut off the small end of the egg, and cut off a part of the large end to expose the yolk, and put the center of the pumpkin as a flower center.
5. Use a small spoon to coat each pumpkin with a layer of sweet-scented osmanthus. Chobe salad dressing is squeezed into petals and decorated with cabbage flowers.
6. Finished product.
7. Finished product.
