Pumpkin and White Fungus Egg Custard

Name: Pumpkin and White Fungus Egg Custard
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 200 g Pumpkin; 50 g Tremella; 1 piece Egg; to taste rock sugar; to taste Goji berry; 1 piece jujube

A nourishing sweet soup of pumpkin and snow fungus stewed with rock sugar, goji, and dates until gelatinous, served alongside a softly poached egg for extra comfort.

30 minNewEasy Soups Stew Sweet

Instructions

1
Prepare the materials as shown in the picture.
2
Peel the pumpkin and remove the seeds.
3
Cut the pumpkin into small pieces.
4
Tear the soaked white fungus into small pieces.
5
Put the white fungus, pumpkin, rock sugar, goji berries, and red dates into a pressure cooker, add an appropriate amount of water, and bring to a boil. After steaming, simmer for 20 minutes.
6
Boil a pot of water, and when small bubbles appear at the bottom, crack the eggs into it.
7
Simmer over low heat until the egg is fully cooked through.
8
The stewed white fungus is as shown in the picture.
9
Ladle the pumpkin and white fungus soup into a bowl.
10
Skim off the foam and take out the eggs, placing them into a bowl.
11
Delicious and tasty breakfast!