Ingredients
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100g pumpkin
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100g char siu
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1 egg
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50g chitterlings
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2.5g salt
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5g chicken powder
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7g sugar
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3g starch
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3g oyster sauce
Directions
Tips
1. You can add a little vinegar or corn starch into the egg mixture. After mixing well, use small heat to fry to an egg cake. In this way, the egg cake can be thin, chewy, and tender.
2. Blanching chitterlings can remove the bad taste of chitterlings. However, to prevent overcooking, when the chitterlings are medium well, you can remove it from the heat.
Steps
|
1
Done
5 minutes
|
Beat an egg into a bowl. Use a whisk to stir into egg liquid. Add salt and stir well again. |
|
2
Done
5 minutes
|
Use a non-stick pan to fry egg liquid until cooked to make it as an egg cake. |
|
3
Done
5 minutes
|
Remove the egg cake to a cutting board. |
|
4
Done
5 minutes
|
Cut into rectangle shape and set aside. |
|
5
Done
10 minutes
|
Cut the pumpkin into small cuber, then steam pumpkin for 8 minutes. Blanch chitterlings until medium-well. Add cooked chitterlings and char siu into a bowl, mix well. |
|
6
Done
5 minutes
|
Use the egg cake to wrap the pumpkin, chitterlings, and char siu. Place into a steamer. |
|
7
Done
5 minutes
|
Use high heat to steam for 4 minutes. Serve. |
