1. Prepare all ingredients. First use a soft brush to clean the skin of the pumpkin. The clams spit out the sand and clean the shell. Shrimp heads, shells and intestines, two reserved shrimp tails (for garnish), the rest are chopped and set aside
2. Take a small pot and cook [clam broth], pour in water, ginger slices and rice wine, wait until the water is boiled, and then put in the clams. The clams are slightly opened and removed, leaving two for decoration, and the rest of the clam meat is dug out and chopped. Keep the soup cool for later use. (The clams are slightly open for about 2-3 minutes)
3. Then, first cut the pumpkin in half (the skin is hard and cut carefully), and then use a spoon to scrape off the seeds and surface rough fibers in the melon sac, and cut the bottom slightly flat (it is straight and ready), and set aside. (Don't cut too much at the bottom, too thin, the egg juice is easy to ooze)
4. Pour a 1 meter cup of water into the outer pot, put it on the steaming rack, put it in a deep dish, put pumpkin, cover with heat-resistant foil (to prevent water vapor from dripping), and steam for about 17-20 minutes. The switch jumps, pour out the residual water in the melon, let it cool for 5 minutes
5. Take another bowl, first beat the egg mixture, then slowly pour it into the chilled [Clam Soup], mix well, and filter the egg juice twice with a sieve to remove impurities and egg ties. (The secret to the tenderness of steamed eggs, this step cannot be omitted)
6. Slowly pour the finished egg juice (step 5) into the pumpkin, and gently add in the minced seafood. If there are small bubbles on the surface of the egg sauce, remove it with a spoon, cover it with tin foil and steam it in the pot
7. (Outer pot) Add 2m cup of water, insert a stainless steel chopsticks on the side of the pot to leave a gap to reduce the high temperature of the electric pot. Cover the pot and press the switch to steam for about 25-30 minutes. (The thickness of the pumpkin skin will affect the completion time of the steamed egg, lightly shake the steamed egg without shaking, please adjust the cooking time according to the actual situation)
8. When the switch is up, lift the tin foil on its side, carefully slide the water droplets in, place the seafood (clams, shrimp) for decoration, and cover it with tin foil for the final steaming. (Outer pot) Pour in a 2 scale rice cup of warm water, steam for about 3 minutes, and the clams are open.
Tips:1. Eggs: water = 1: 100ml, that is, 1 egg is paired with 100ml water, and so on.
2. If there is too much egg liquid, it can be placed in a heat-resistant ceramic dish, covered with tin foil, and steamed together in (Step 7).
3. The pumpkin has just been steamed, let it cool for a while before adding egg juice to avoid clumping of egg juice.
4. The clam whiskers are fresh, the knocking sound is fresh and crisp, and the knocking sound is dull and hollow is broken.
5. Insert chopsticks on the side of the pot, leave a gap to reduce the high temperature, and the steamed eggs are smooth and delicate.
