Ingredients 250g soft beancurd, 100g fish paste, 30g pumpkin (peeled, shredded). 20g Chinese mushrooms (soaked, shredded), 20g dried scallops, 1 egg, 1 tsp corn flour. 1 stalk Chinese sausage (sliced) Seasoning 1/2 tsp salt, 1/2 tsp sesame oil, 1/2 tsp pepper
1. 將瑤柱與清水浸泡至軟，撕成幼絲狀，備用。 2. 把豆腐壓爛加入魚膠、南瓜、瑤柱、香菇、雞蛋、粟粉和調味料攪拌均勻。
3 把混合物平均放入小碗內，並用臘腸片排面裝飾，盛入預熱蒸爐，以中火蒸20分鐘至熟，即可上桌。
1. Soak dried scallops with water until soften, dish out, and finely torn it into shreds. Keep aside. 2. Mash bean curd, then combine with fish paste, pumpkin shreds, dried scallops, mushrooms, egg, corn flour and seasoning, mix well.
3. Place the mixture in a heatproof bowl evenly, garnish with Chinese sausage slices. Steam in the preheated steamer
