Silverfish and Pumpkin Stewed Egg

Method

1. 01

   Step 1

   Prepare ingredients

   

2. 02

   Step 2

   Soak and clean the silverfish in water.

   

3. 03

   Step 3

   Slice the pumpkin, place it in a bowl, and steam until cooked.

   

4. 04

   Step 4

   Crack the eggs into a bowl and beat them.

   

5. 05

   Step 5

   Add 60 ml of prepared warm water and stir well.

   

6. 06

   Step 6

   Place the cleaned anchovies into a pot and cook for about 5 minutes.

   

7. 07

   Step 7

   Remove from the water, drain, and chop.

   

8. 08

   Step 8

   When the pumpkin is cooked, you can gently poke it with chopsticks.

   

9. 09

   Step 9

   After steaming the pumpkin until cooked, mash it into a puree using a spoon or other tool.

   

10. 10

    Step 10

    Strain into the egg mixture

    

11. 11

    Step 11

    Then, strain the egg mixture with pumpkin puree into another container (I strained it twice to make the steamed egg custard smoother). Place the container in a pot, bring the water to a boil over high heat, then reduce to low heat and steam. During steaming, you can lift the lid to release steam. This will prevent the egg custard from having a honeycomb texture and result in a smoother, more delicate texture.

    

12. 12

    Step 12

    When the steamed egg custard is semi-solidified, add the chopped anchovies and continue steaming over low heat until cooked through (remember to steam over low heat).

    

13. 13

    Step 13

    Scoop out a spoonful of this smooth and delicate steamed egg custard—what baby wouldn't have an appetite?