Main Ingredients:
Sunflower Squash: 1; Eggs: 2; Dried Scallops: 5 pieces; Seafood Mushrooms: 4 pieces; Red Chili Pepper: to taste; Chopped Green Onions: to taste; Mint Leaves: to taste.
Additional Ingredients:
Salt: 2g; Cooking Oil: a little; Ground Pepper: a little.
Taste: Savory and Sweet; Cooking Method: Baking; Time: Several hours; Difficulty: Easy.
Steps to Make Egg and Seafood Stuffed Sunflower Squash
Start by washing the sunflower squash and patting it dry.
Wrap the sunflower squash tightly in aluminum foil, place it on the middle rack of the oven, and bake at 200 degrees for 60 minutes.
Prepare mint leaves, red chili pepper, and chopped green onions for garnishing.
After baking, hollow out the seeds of the sunflower squash, beat 2 eggs with 2g of salt, pour into the squash.
Then add dried scallops and seafood mushrooms, sprinkle with ground pepper, and bake on the middle rack of the oven at 180 degrees for 35 minutes.
Five minutes before it’s done, brush a thin layer of cooking oil on the surface of the squash, add chopped green onions and red chili pepper, and continue baking until done.
Enjoy the finished dish…
Enjoy the finished dish…
Enjoy the finished dish…
Enjoy the finished dish…
Enjoy the finished dish…
