Nourishing Old Pumpkin and Eel Elixir for the Whole Family
Old Pumpkin Eel Elixir Recipe: A Wholesome Tonic for Cancer Patients, Post-Surgery Recovery, or Low Energy
When facing health challenges like cancer, dietary restrictions often increase, making it difficult to find suitable ready-to-eat meals. To support loved ones during recovery from surgery or periods of low energy, I decided to create a restorative tonic at home. This recipe combines the natural sweetness of old pumpkin with the rich nutrients of eel, transformed into a smooth, easily digestible elixir. It’s a heartfelt dish designed to nourish and strengthen the entire family.
Main Ingredients
- 1 medium-sized old pumpkin
- 1kg fresh, high-quality freshwater eel
- 100g dried astragalus root (Huangqi)
- 100g ginger
- 150g garlic
Seasoning
- Pinch of salt
- Pinch of salt
Cooking Instructions
Step 1
Begin by preparing your ingredients: approximately 800-1000g of cleaned freshwater eel (about 2 large pieces), one medium old pumpkin, 100g of dried astragalus root, ginger, and garlic.
Step 2
To help remove any gaminess from the eel, sprinkle a handful of salt over the cleaned eel and let it sit for about 10 minutes. This helps draw out impurities.
Step 3
Wash the old pumpkin thoroughly under running water. Since we’ll be using the peel, ensure it’s scrubbed clean of any dirt or debris.
Step 4
Carefully cut a lid from the top of the pumpkin. Make angled cuts to create a diamond shape, allowing the top to be removed like a lid. Once the lid is off, scoop out all the seeds and stringy pulp from the inside.
Step 5
Gently massage the salted eel. You’ll notice a sticky, slimy substance coagulating on the surface, which is a primary source of fishy odor. Repeat this rubbing and rinsing process two to three times until the water runs clear. Then, drain the eel thoroughly.
Step 6
Prepare your double-boiling setup. If you don’t have a dedicated double boiler, you can use a large stainless steel basin with a trivet inside. Fill the basin with water to about one-quarter of its height. It’s crucial to replenish the water frequently during the long cooking process, especially if your basin isn’t very large, to prevent it from drying out and burning the contents.
Step 7
Lightly rinse the dried astragalus root. The ginger can be used unpeeled after a good wash. The garlic cloves should also be washed clean.
Step 8
Now, fill the hollowed-out pumpkin. Layer the ingredients inside: start with the astragalus root, then the eel, followed by ginger slices, and finally, the garlic cloves. If you prefer a milder herbal flavor, feel free to reduce the amount of ginger, astragalus, and garlic by half.
Step 9
Place the pumpkin lid back on securely. If you’re using a basin for double-boiling, place another basin (or a lid) over the pumpkin to trap steam and heat.
Step 10
To prevent water from boiling over once the pumpkin softens completely, ensure your double-boiling basin is significantly larger than the pumpkin itself, providing ample space.
Step 11
The pumpkin lid is covered with another basin, and to further retain heat and moisture, cover the entire setup with a larger lid after this initial covering.
Step 12
Begin the double-boiling process over medium-low heat, almost on low, for approximately 15 hours. As a general guide, if using a portable butane stove on medium heat, the fuel can last over 6 hours, so periodic checks for water levels and heat adjustment will be necessary. Keep an eye on the water level in the basin to ensure it doesn’t run dry.
Step 13
This is the gentle, 15-hour double-boiling process maintained over medium-low heat. Patience is key here as the ingredients slowly meld and cook.
Step 14
After 15 hours of slow cooking, the 15 hours have passed. Even after letting it cool for about 8 hours due to the heat, it’s still warm. Lifting the pumpkin lid reveals that all the ingredients have become incredibly tender and soft, almost melting.
Step 15
Remove and discard the cooked astragalus root and the tough inner part of the pumpkin near the stem. These parts are less palatable.
Step 16
The ingredients are so tender they practically dissolve with the slightest touch of a spoon. A good amount of liquid has also been released during the steaming process.
Step 17
Transfer the softened mixture from the pumpkin into a blender. Blend until it achieves a smooth, fine consistency. If it seems too thick, you can add a little of the reserved steaming liquid to help achieve the desired consistency.
Step 18
The blended result is a smooth elixir with a consistency similar to a thin porridge or gruel. It’s perfectly suited for easy spoon-feeding.
Step 19
Pour the finished old pumpkin and eel elixir into glass jars. Store them in the refrigerator. Given its rich nutritional content, it’s best to consume it within a week.
