Practice steps:
Step 1: Take a pumpkin from Beibei and cut off the top cover.
Step 2, dig out the inner core with a spoon. If the bottom is thin, dig out the seeds to prevent digging through. You can dig more beside it.
Step 3, wrap the pumpkin with a piece of aluminum foil paper to prevent it from deforming when steaming.
Step 4, put it into a pressure cooker, aerate and steam for 8 minutes.
Step 5: Stir 52 grams of eggs with shells and add 52 grams of 40-degree warm water. The ratio of water to eggs is 1: 1. I made the original. Those who like sweets can also change water into milk and add some sugar.
Step 6: If you want to make the steamed custard delicate, sieve it.
Step 7, pour the egg liquid into the pumpkin cup and cover the pumpkin. Put it in a pot and let the water boil for about 10 minutes. The steaming time without pumpkin cover will be shorter, but the cover should be lifted by half to let the steam escape to prevent the egg liquid from foaming and loose tissue. Beibei pumpkin steamed eggs are ready.