Pumpkin Point Custard

Name: Pumpkin Point Custard
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pumpkin tip; a little shallot; a little ginger; a little salt; a little Chicken Essence; 2 pcs egg; 3 tablespoons Sweet potato flour; 10g Scallops; 3g Dried shrimp; 6 (fresh) quail eggs

by Golden war horse

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Summer is hot and humid, and there is no appetite. Eating some soup is delicious and nutritious without taking up the stomach. It is especially suitable for young and old. Babies who want to detoxify are better matched. The tender tips of pumpkins are rich in cellulose to clear the intestines, and have a good effect on lowering blood lipids and blood pressure. "

Pumpkin Point Custard

1. Wash and chop the pumpkin tip and set aside.

2. Beat the eggs.

3. The eggs are spread out into skins.

4. Wash the scallops and dried shrimp skins and let them soak in a small bowl of warm water for 20 minutes.

5. Add three bowls of water to the pot, cut the cooked eggs into thin strips and cook them together.

6. Ginger, shallots, scallops, shrimp skins, egg skins are simmered in the soup for five minutes, then the quail eggs are smashed into the soup and boiled to adjust the salt chicken essence.

7. The eggs are half-cooked, pour into the pumpkin tip and boil. Add a little cold water to the raw potato flour and stir to dissolve. Pour into the boiling soup pot and stir until the soup becomes mushy.