Steamed Osmanthus, Red Dates and Pumpkin

Name: Steamed Osmanthus, Red Dates and Pumpkin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g Golden pumpkin; 1 Tremella; 6 Big red dates; 20g Pineapple chunks; 5g Dried osmanthus; 15-20 pcs crystal sugar; 2-3 tablespoons Sugar Osmanthus

by Good baking ~ teaching service of steaming and baking

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The sweet jujube is red for dripping, nourishes the lungs and nourishes the flavor. Red jujube, also known as jujube, has a very high vitamin content and is known as a "natural vitamin pill". It has the effects of nourishing yin and yang, and nourishing blood. Jujube means that one hundred years old does not appear to be old.
As early as the Western Zhou Dynasty, people began to use red dates to ferment to brew red date wine, which served as a superior tribute to entertain guests and friends. The nutritional and health benefits of red dates have been discovered and used in ancient times, and the "Book of Songs" has been recorded as "peeling dates in August". The "Book of Rites" contains "Jujube, chestnut, and honey with sweetness", and it is used in the preparation of dishes.
The "Bixiaofang" written by Yuxu of the Tang Dynasty records that red dates, white fungus and rock sugar are cooked together to relieve cough and moisturize the lungs. Add pumpkin for strengthening the spleen and stomach and sweet-scented osmanthus for refreshing. A bowl of sweet steamed products not only makes the index finger move, but also has rich health effects. "

Ingredients

Steamed Osmanthus, Red Dates and Pumpkin

1. The pumpkin is cleaned, peeled and fleshed, cut into small pieces, red dates are pitted and cut into pieces, and 2 of the red dates are pitted and cut in half.

Steamed Osmanthus, Red Dates and Pumpkin recipe

2. Spread 2/3 of the white fungus torn into small pieces on the bottom of the container, sprinkle with red dates and half of rock sugar, and then stack pumpkins.

3. The top layer is covered with the remaining white fungus, red dates cut in half, diced fruit and the remaining rock sugar, sprinkled with dried osmanthus.

4. The Fangtai steamer selects the normal steaming mode. When the temperature reaches 100°C, put the bowl in the steaming tray and place it in the lower part of the steamer. Steam for 20 minutes until the rock sugar melts. After serving, top with sweet-scented osmanthus.