Nanjing tofu

Place the pumpkin in a steamer and steam until soft (approximately 12 minutes). Slice the pumpkin thinly and cook quickly.

Use a sieve to sieve the pumpkin. This dish offers a texture even if the pumpkin dama still remains, so you can also use it to crush it with a cotton swab or knead it in a bag and rub it.

Put water in a hand pot and add the strained pumpkin. Place a colander on a hand pot, place the trash flour and sesame seeds in it, and melt it by straining it with a rubber spatula. Mix well as rubbish powder easily sinks.

Heat the pot and melt it using a wooden spoon. First on medium heat, then slowly set to low heat. Be careful as the bottom of the pot will burn if the heat is too strong. Mix evenly from the bottom, scraping off the area around the pot.

The estimated time for cooking is about 10 minutes. If the area around the pot hardens halfway through, remove it from the heat and allow it to blend in before reheating. Cook the kudzu thoroughly, and remove from the heat when the liquid is hard enough to drip from the wooden spoon into a triangle. Add A to the pan and mix well, then heat again to blend.

Scrape the edges of the pot with a water-wet rubber spatula and gently pour into a glass container with kitchen paper on it. After pouring in, attaching kitchen paper to the surface will prevent it from drying out.

Soak the container in ice water and let it cool, then remove it from the glass container, cut it to the desired thickness and place it on a plate. Pour it with B and add grated ginger if desired.