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Pumpkin and egg soup is perfect for your tongue

1. Wash the pumpkin and cut off 1 / 4 of the top.

2. Use a small spoon to dig out the seeds inside the pumpkin, and then dig out a small part of the pulp, leaving a thickness of about 1cm.

3. Put the eggs into the bowl.

4. Add a proper amount of warm water, the proportion of warm water and egg liquid is 1:1, the egg custard is the most tender and smooth, and the taste is the best. If you prefer to be more tender, increase the proportion of water appropriately, and the water temperature is about 50 ℃ (if you can't control the amount of added water, you can use the eggshell to hold warm water, take half of the empty eggshell to fill with water, and pour one egg into two and a half eggshell of water).

5. Add a little salt for seasoning. Don't put too much salt, just a little.

6. In one direction, break up the egg liquid with water.

7. Use a small filter screen to filter the egg liquid and remove the tendons, which is also a trick to make the custard tender and smooth.

8. Pour the egg liquid into the pumpkin cup.

9. Cover with plastic wrap.

10. Use toothpick to pierce several holes on the plastic wrap.

11. Boil the water in the pot and put the pumpkin cup into the pot. Steam over high heat for 1-2 minutes. Heat pumpkin and egg mixture. Turn to low heat and steam for another 8 minutes.

12. According to personal taste, add some sesame oil and vinegar for seasoning, or add chopped shallot. Enjoy while it's hot~