In the hotel, I ate a casserole pumpkin. I took a large pot and served it on the table. The pumpkin was golden and bright like a petal. It tasted sweet and soft, and I thought about it and made a revision. It was made into a milky squash and served as a feast. The last dessert is very popular~~The STAUB珐琅 cast iron pot is used here, and the good sealing property ensures that the nutrition of the ingredients is not lost. The extremely fast heat conduction and heat preservation of the cast iron pot can be done in just a few minutes! I also like the good insulation. After the fire is turned off, the high temperature in the pot makes the ingredients continue to be cooked. Even when the pot is on the table to uncover the lid, the steaming milk is fragrant, why not make the index finger big. Move!
The old pumpkin or the big round pumpkin is washed and dried. Use a spoon to dig up the pumpkin sac.
Cut the pumpkin in half and cut in half and cut into 8 or 10 portions.
Cut the cut pumpkin pieces and fix them so that the pumpkin meat is better close to the bottom of the pot.
The cast iron pan is heated by medium heat and the butter is melted. Add the rock sugar and continue to heat until the sugar melts.
Put the shape of the pumpkin evenly into the cast iron pot.
Cover the lid and heat it for 8 minutes, then turn off the heat, add whipped cream, cover the lid for 2 minutes.
The milky and fragrant pumpkin is finished and you can enjoy it on the table.
Pumpkins must choose old pumpkins. The kind of yellow football is generally the first round pumpkin with a taste of sand.