1. Wash the pumpkin and cut off 1 / 4 of the top.
2. Dig out the seeds inside the pumpkin with a small spoon, 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 appropriate amount of warm water, the ratio of warm water and egg liquid is 1:1, the egg soup is the most tender and smooth, and the taste is the best. If you like something more tender, you can increase the proportion of water appropriately, and the water temperature is about 50 ℃ (if you can't master the amount of water, you can use the eggshell to hold warm water, take half of the empty shell of the chicken egg full of water, pour in the water of two and a half eggshells).
5. Add a little salt for seasoning, not too much salt, just a little.
6. In one direction, mix the egg liquid and water.
7. Filter the egg liquid with a small filter screen to remove the tendon head, which is also a trick to make the egg soup tender and smooth.
8. Pour egg juice into pumpkin cup.
9. Cover with plastic wrap.
10. Use a toothpick to put holes in the film.
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 8 minutes.
12. According to personal taste, add appropriate amount of sesame oil and vinegar to taste, or add fragrant onion powder. Enjoy it while it's hot~