Cross-cut the pumpkin with a knife under the upper lid.

Dig out the pumpkin pulp with a small spoon.

Change the ball digger and dig out the lace of the pumpkin cup (without the ball digger, it can be omitted)

Steam the prepared pumpkin cup in a pot for 8 minutes.

Beat the eggs well, add minced meat, salt, pepper, and mix well with hot water of about 60 degrees, pour the egg liquid into the pumpkin cup, sprinkle with shredded crab, steam in a steamer for about 10 minute, or microwave for 2 minutes on medium heat (the time of different brands of microwave ovens will vary, please adjust it yourself), and then sprinkle with sesame oil after steaming!

Tips

Pumpkins need to be steamed in advance, so that the egg liquid will not be steamed for too long when poured in.

The egg liquid must be mixed with hot water of about 60 degrees. Put it in the steamer after steaming. Do not cover the lid tightly and leave a small gap, so that the steamed egg custard will be very tender. This is the trick. This method can also be used for steaming egg custard at ordinary times.