Autumn and winter are good seasons for eating pumpkins. Eating pumpkin often can make the stool smooth and the skin plump, especially for women, which has a cosmetic effect. Pumpkin contains special nutrients that can enhance human immunity, prevent arteriosclerosis, prevent cancer, beautify and lose weight, and has been regarded as a special health-care vegetable internationally. The green pumpkin is crispy and slightly sweet, which is different from the taste of the old pumpkin. It is the most delicious when used for cooking.
condiments
Pumpkin with green skin
350 grams
green pepper
two
condiments
Proper amount of oil
Proper amount of salt
A little chicken essence
Appropriate amount of leek
Sesame oil right amount
2 cloves of garlic
1
Get all the materials ready.
2
Wash and slice pumpkin, chop onion and garlic, wash and shred green pepper.
three
Saute shallots and garlic in a wok.
four
Pour in pumpkin slices and stir-fry for a while.
five
Add salt.
six
Add shredded green pepper and stir fry.
seven
Add a little chicken essence.
eight
Pour in sesame oil and stir well. Turn off the heating.
skill
Pumpkin with green skin is tender, smooth and easy to cook, suitable for stir-frying. It's sweet and crisp, with only salt and a little green pepper.
One of the pumpkins, the green pumpkin, is super delicious, so how to make this green pumpkin delicious? What is the nutritional value?
How to make green pumpkin delicious;
First of all, the delicious salt and pepper pumpkin.
Ingredients: 500g pumpkin, egg 1 piece, onion and Jiang Mo10g, and 30g flour.
Seasoning: pepper 1g, refined salt 6g, monosodium glutamate 1g, dried starch 10g, spiced powder 2g, peanut oil 50g (the dosage is about 100g).
Method:
1. Wash the pumpkin, peel and remove the pulp, cut it into strips with a length of 5cm and a width of 1cm, put it in a bowl, and marinate it with salt, monosodium glutamate, chopped green onion and Jiang Mo for about 10 minute. Knock the eggs into a bowl, add flour, starch, refined salt and monosodium glutamate, and stir into a thick paste.
2. On the wok fire, add peanut oil and burn it to 50% heat. Dip the pickled pumpkin strips into the egg paste one by one, fry them in the oil pan until they are light yellow, and remove and drain the oil. Heat the wok again, leave a little oil in the wok, add chopped green onion and Jiang Mo, stir-fry, add pumpkin strips, mix well, add pepper and allspice powder, and serve.
Second, pumpkin lily porridge
Ingredients: half a pumpkin (about 300g), fragrant rice 100g, glutinous rice 100g, 20g of lily, longan, red dates and lotus seeds, and a small amount of sugar and salt.
Exercise:
1, red dates and lotus seeds are soaked in cold water for 20 minutes, and the lotus seeds are pitted and washed for later use; The pumpkin is pedicled and seeded, washed and cut into pieces.
2. After washing glutinous rice and fragrant rice, put them in a pot and add water to boil. Add diced pumpkin, red dates and lotus seeds, and cook for 20 minutes with slow fire. Open the lid and stir clockwise for a while, then add lily and longan meat to cook for 10 minute, and then add sugar and a little salt to avoid being too sweet and greasy.