Rice flour 200g

Water 2.5 cups (including the water to soak mushroom and scallop)

Shredded Pumpkin 200g

Dried mushroom 4 pieces

Bacon 3 pieces

Scallion 2tbsps

Dried scallop 4tbsps

Shallot 2 tbsps

 

Soak dried mushroom and scallop in water for at least 1 hour.

Tear scallops into small pieces, dice mushroom. Cut bacon into small pieces too.

Add 1.5 cups water to the rice flour and mix well.

Add 2 tbsps. cooking oil in a skillet then add bacon, scallop, shallot and mushroom saute  for 2 minutes. Add 1tsp salt, 1/2 tsp white pepper and 1/2 tsp chicken bouillon to it and mix well.

Add pumpkin to the pan and continue to saute for 2 more minutes, add the water used to soak mushroom and scallop( about 1 cup) and continue to cook a minute.

Pour the rice flour and water mixture to the pumpkin mixture, turn the heat to medium and continue to stir until the mixture becomes solid. Turn the heat off.

Grease a 8″ tin foil pan and add a piece of parchment paper on the bottom, pour the rice flour mixture to it and smooth the surface.

Steam over boiling water for about 45 minutes.

When it cools down, you can save it in refrigerator for up to 2 weeks. when you want to eat it, cut into small pieces and pan fry them.

 

粘米粉200克

水2.5 杯 (包括浸泡香菇和干贝的水)

南瓜丝200克

干香菇4片

培根3条

葱花2大勺

干贝4大勺

红葱头2大勺

香菇和干贝浸泡在水中至少1小时。

干贝撕成小块, 香菇切丁。把培根也切成小块。

在米粉中加入1.5 杯水, 搅拌均匀。

添加 2大勺油在平底锅里然后加入培根、干贝、红葱头和香菇炒2分钟。加入1茶匙盐, 半茶匙白胡椒和1/2 茶匙鸡粉 搅拌均匀。

将南瓜丝放入锅中, 再炒 2分钟, 加入浸泡香菇和干贝的水 (约1杯), 继续煮一分钟。

将米粉和水混合物倒入南瓜混合物, 将火转中火, 并继续搅拌, 直到混合物变成固体。把火关掉。

一个8英寸的锡箔盘刷层油并加入一张烤纸在底下, 倒入米浆混合物, 表面抹光滑。

隔滚水蒸大约45分钟。

当它冷却下来, 你可以把它冷藏在冰箱里2周时间。当你想吃的时候, 把它切成小块, 平底锅煎一下就好了。