Pumpkin Sea Cucumber Custard

Pumpkin Sea Cucumber Custard

1. Put the ketchup into a small spoon, and use a piece of green onion as a paintbrush to draw a line diagonally on the plate;

2. Randomly decorate the line with some green leaves and small mushrooms, so that the plate decoration is completed;

3. Cut the small gourd from the upper opening and hollow it out;

4. Beat the eggs into a bowl, add an appropriate amount of salt, and mix well;

5. Then add twice the amount of warm water (about 30 degrees) to the egg, and mix well;

6. Filter the beaten egg liquid;

7. Pour the filtered egg liquid into small pumpkins and other prepared containers;

8. Cover with plastic wrap and steam for ten minutes in a steamer with boiling water; (the one with small golden melon will take longer to steam, about 20 minutes)

9. Cut the prepared sea cucumber into small pieces, and finely chop the shallots;

10. Put Shanghai ginseng cubes on top of the nine-layer cooked pumpkin custard, and continue to steam the custard until fully cooked;

11. Pour some olive oil on the pumpkin custard and sprinkle with chopped green onions;

12. Place it on the prepared plate.

Tips:

1. This dish is very simple to make: use green onions as a brush, ketchup as a paint, draw a slash at will, and then embellish some green leaves and small white mushrooms;
2. When steaming the custard, first add salt to the egg to taste, then add twice the warm water and stir evenly, filter it again, so that the steamed custard will be very delicate;
3. In order to avoid the water left behind during steaming and affecting the smooth surface of the custard, wrap a layer of plastic wrap on the container; compared with ordinary containers, it takes longer to steam with small pumpkins, so the time is prolonged;
4. When the eggs are steamed to nine mature, add the diced sea cucumber to continue steaming; after steaming, add some olive oil and chopped shallots, and if you like, you can also add some steamed fish soy sauce.