Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white
Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white is something that I have loved my whole life. They’re nice and they look wonderful.

Steps Minced all ingredients except capsicum and egg white. Mix enough mince with one egg white and mixed well. Pour the mixture into the capsicum and steam on medium fire.

To begin with this recipe, we have to prepare a few components. You can have steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white:
  1. Make ready 1 capsicum (cut into 2 halves)
  2. Take Fresh mushroom (mince)
  3. Prepare 1 cube pumpkin (mince)
  4. Get 1 small cube of potatoes (mince)
  5. Get 1 asparagus (remove skin and mince)
  6. Take 1 egg white

See recipes for Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white too. Fill the pumpkin with the pork meat and vegetables. Cover the pumpkin on top with aluminum foil. Remove the foil and grate the cheese on top.

Instructions to make Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white:
  3. Minced all ingredients except capsicum and egg white. Mix enough mince with one egg white and mixed well. Pour the mixture into the capsicum and steam on medium fire. Add salt and pepper if you like.
  4. When the mixture has set, I put miso paste for flavour (you can use any flavouring). When you push through the mixture with a chopstick or folk and it is not runny, it is cook (around 20 minutes).
  5. You may freeze the leftover meat mixture in freezer.

These stuffed pumpkins, filled with mushrooms, kale, kabocha squash, and cheese, are packed with autumnal flavors, making for a meatless main course that can rival any holiday roast. Par-roasting the pumpkins ensures that all components of the dish are perfectly cooked. Adding layers of kabocha squash purée intensifies the deep pumpkin flavor. This recipe can easily be adapted. Slice capsicums in half horizontally and remove seeds.

So that’s going to wrap this up with this special food steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!