Sun Fruit Fresh Custard

Name: Sun Fruit Fresh Custard
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Sun fruit; 1/2 a spoon lard; 1/2 egg; one slice parsley

by Chongqing strong brother jmyWR

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Originating in South America, the sun fruit is a plant of the squash genus in the Cucurbitaceae family. It has different names due to different origins. Sun fruit, also known as sun gourd, mini pumpkin or small pumpkin, is a small pumpkin with a very smooth and sweet taste. The appearance is basically the same as that of a pumpkin, but it is very compact. The skin is white with orange stripes, and the flesh and seeds inside are the same as pumpkins. Sun fruit is a new generation of high-quality hybrid pumpkin with red skin. The fruit is thick, flat and round, the fruit color is orange, the fruit surface is smooth, the fruit navel is small, plump and round, the appearance is beautiful, and the flesh is red.
Sun fruit is rich in protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other nutrients. Tender melons can be used as vegetables, sweet and delicious, and old melons can be used as fodder or miscellaneous grains. It has the effects of detoxification, protecting gastric mucosa, helping digestion, lowering blood sugar and promoting growth and development.
Can sun fruit be eaten raw?
Yes, but eating raw is bitter. "Sun fruit" is a kind of vegetable, but "sun fruit" is only one-tenth of the weight of ordinary pumpkins and cannot be eaten directly. Can be steamed and eaten. Some big restaurants generally use "sun fruit" to make cups, take out the crumbs, and put other dishes in them after being steamed. Southerners mostly use them to stew bird's nests, which look very beautiful. "

Ingredients

1 piece Sun Fruit
1/2 a spoon Lard
1/2 Egg
one slice Parsley

Sun Fruit Fresh Custard

1. Washing the pumpkin to make sure it is clean is the basic to enjoy the food.

2. Use a chef's thin knife or a general slender fruit sharp knife to cut the upper cover into a lower triangle, and the knives are connected.

3. After setting the shape, insert the knife with the tip of the knife deeper. The depth of the knife is about half the depth of the pumpkin. Finally, press the lower opening with your thumb and gently push up the top cover. It should be easy, otherwise you will continue to rest.

4. Dig out the blue melon seeds inside, then separate the pumpkin and the lid and steam them in a steamer for 20 minutes.

5. In a small bowl, beat an egg, add lard, salt, and a little boiling water to the right and mix thoroughly. The extra half of the egg can be used to make hibiscus eggs. Because the space inside the pumpkin is small.

6. Take out the pumpkin and when it is warm, add custard, please refer to step 5.

7. Put the lid on the steamer for 10-15 minutes. This should be controlled according to the firepower of your home.

8. This is a crucial step. Don’t steam the custard. It will be served in 50 seconds after it is formed, so as to ensure its freshness, tenderness and smoothness. Otherwise, the previous work will be done in vain. The moment you open it, the aroma is comparable to Moutai. Put a piece of bay leaf on the top of the custard opening and set it on the plate to look good.

9. Prepare a small spoon, eat the custard while scraping the meat inside the pumpkin. If you don't eat the pumpkin skin, the skin is not very refreshing, just like the way of scraping apples to feed children when they were young. This is called enjoying life.

10. Why not add rock sugar, dried shrimp, etc. This is to ensure the natural mellow and freshness of the pumpkin.

Tips:
My mother is in poor health, so she has to take care of her at ordinary times. 13629710190 Please understand the details of the pictures. Thank you