How to make Eight Treasures Crystal Pumpkin

Cooking is not only an essential skill in life, but also a joy to do. In fact, the benefits of cooking are far more than these. Below, the editor will introduce to you the method of cooking Eight Treasure Crystal Pumpkin, so that you can also enjoy the fun of cooking.

1. Main raw materials.

2.121 Soak glutinous rice for 30 minutes.

3.212 First cook the red kidney beans until they are half cooked.

4.1 Turn off the heat when the rice is about 80% cooked and set aside.

5.2 When the kidney beans are half cooked, add the dried fruits and cook together. After cooking for 15 minutes, add the dried fruits and soaked glutinous rice.

6. Place a cup or small bowl under the pumpkin.

7. Place the pumpkin in the microwave and cook on high heat until it is half cooked. Take it out (Note: the purpose of putting a cup or bowl in the microwave is to leave an obvious mark on the pumpkin after heating, which makes it easier to cut it neatly with a knife to shape it).

8.1 Use a knife to poke along the circular marks left on the cup.

9.2 Take out the pumpkin when it is half cooked.

10. Use a small spoon to scoop out the pumpkin seeds.

11. Trim the inside of the pumpkin.

12. Add dried fruits and dried fruit mixture into cooked glutinous rice.

13. Cover with plastic wrap and put it in the microwave again. Cook on high heat for another 5 minutes until cooked. Remove and set aside.

14. Place it in the microwave again and cook on high heat for another 5 minutes until cooked. Remove and set aside.

15. Put a wok on the fire, pour a little water in, ladle in honey, sugar and osmanthus sauce and bring to a boil.

16.......

17. Thicken with water starch, and when the honey becomes gelatinized and thick, pour it on the pumpkin. Sprinkle with a little green and red silk for garnish, and serve.

Today, I have finished introducing the Eight Treasure Crystal Pumpkin to you. There may be some flaws, but if you follow the instructions above, you will definitely be able to make delicious dishes.