Ingredients

Main ingredient: 1 pumpkin

Accessories

1 sausage

1 sausage

1 cut of bacon

150 grams of glutinous rice

How to steam glutinous rice

1. Cut the small pumpkin in 1/3 , remove the pumpkin seeds and pulp from the remaining 2/3 of the pumpkin, and cut the edges into a zigzag shape

2. Soak the sausage, sausage and bacon in water for ten minutes and wash them

3. Slice the cured meats separately and set aside

4. Fill the pumpkin pot with rice

5. Layer the sausages, sausages and bacon in layers

6. Cover the filled pumpkin pot with plastic wrap and put it in the microwave on high heat for about 10 minutes

Cooking Tips

1. Before using the cured meat, be sure to fully soak it , wash and remove excess salt.

2. Do not remove all the inner flesh of the pumpkin, only remove the softer part.

3. Spread as much cured meat as possible. When heated, the fat will seep out and the volume will shrink.

4. It is okay to use only one kind of cured meat, but the three flavors are different and taste different.

5. The microwave heating time depends on the power of your microwave oven, until the pumpkin meat is soft and cooked.

6. It is best to use Dongsheng small pumpkin for this dish. This variety has less water and has fleshy sandy noodles. It is very sweet and tastes better when mixed with rice.

7. Steaming cured meat together is a very popular method among Cantonese people. The steps may seem simple, but if you want to make a pure and authentic taste, you must not be careless about a few finishing touches. :

First of all, it lies in the choice of cured meat. Although all three are cured meats, their textures and flavors are very different, and one cannot exist without the other. The bacon is salty, with a slightly smoky flavor; the sausage is oily, containing the most grease and has a smooth texture; the sausage is sweet, and the sausage contains duck liver, with a delicate texture and sweet taste. Although they are all delicious, if you eat any one of them alone, you will feel that the taste is a bit lacking. Once the three are paired together, they immediately become sweet and salty, not greasy or greasy, and have a wonderful taste.

Secondly, it is best to choose Dongsheng pumpkin. This kind of pumpkin is small and well-proportioned. When mature, the skin turns bright orange-red. It is very beautiful and is known as the "little golden melon". Because it is a type of millet pumpkin, small pumpkins have thin skin and thick flesh, less fiber, and a glutinous texture with a sweet taste. In addition to its beautiful appearance, small pumpkins are rich in carbohydrates, proteins, fats, various vitamins and minerals such as calcium, phosphorus, zinc and cobalt that are necessary for the human body. They are truly good both internally and externally.

Finally, you also need to put some thought into how to cook the rice. Add glutinous rice to the rice at a ratio of about 2:1. After many experiments, the rice cooked in this way is fragrant, glutinous, delicious, and moderately soft and hard. When rice and cured meat are steamed together, every grain of rice absorbs the essence of cured meat and is full of rich salty aroma. It tastes warm and delicious, mixed with the sweet pumpkin noodles. It warms your stomach after eating and has a long aftertaste.