Health benefits
Eggs: enhance immunity, protect eyes and improve eyesight
Pumpkins: low in protein
Tremella fungus: maintain healthy skin and mucous membranes
Ingredients
Eggs ( 1 piece ) | Pumpkin ( 200 grams ) |
Tremella fungus ( 50g ) | Wolfberry ( Appropriate amount ) |
Rock sugar ( Appropriate amount ) | Jujube ( 1 ) |
How to make pumpkin and white fungus custard
1. Prepare the materials as shown in the figure.
2.Peel and remove the flesh from the pumpkin.
3. Cut the pumpkin into small pieces.
4. Tear the soaked white fungus into small pieces.
5. Put the tremella, pumpkin, rock sugar, wolfberry, and jujube into the pressure cooker, and add Boil appropriate amount of water.Steam and simmer for 20 minutes.
6. Boil a pot of water.When small bubbles appear at the bottom of the pot, break in the eggs.
7.Cook over low heat until the eggs are cooked through.
8.The stewed white fungus is as shown in the picture.
9.Pour the pumpkin and white fungus soup into a bowl.
10. Skim off the floating residue, take out the eggs and put them into a bowl.
11.Delicious breakfast!
Tips
If you are not in a hurry, you can use a casserole to stew the white fungus soup, which will be more delicious and glutinous.
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