Ingredients: half a tender pumpkin;

Seasoning: onion, salt, sugar, chicken essence;

Exercise:

(1) Peel the pumpkin with a knife and scrape off the pulp with a spoon;

(2) Wipe into filaments (slowly cut into filaments with a knife without wiping the chopping block);

(3) Drain the oil in a hot pot, stir-fry the chopped green onion to give a fragrance;

(4) Add shredded pumpkin and stir-fry for about one minute, then add salt, a little sugar and chicken essence to taste.

2. Stir-fried pumpkin with onion:

Raw materials: 1 pumpkin;

Seasoning: chives, minced garlic, olive oil and salt;

Exercise:

(1) Peel and cut the pumpkin;

(2) After the oil pan is heated, add minced garlic and stir-fry until fragrant;

(3) Add pumpkin slices and stir fry after frying;

(4) While stirring, you can add water to the pot from time to time, but not too much;

(5) adding salt and stirring evenly;

(6) When the pumpkin is almost soft, you can turn off the fire;

(7) Sprinkle in shallots and serve.

3. Pumpkin shredded potatoes

Ingredients: 200g pumpkin and 200g potato.

Accessories: 1 one green pepper each.

Seasoning: oil, salt, chicken essence, sugar.

Exercise:

(1) Shred potatoes, pumpkins and green peppers respectively;

(2) Heat the oil pan, add shredded pumpkin and stir-fry until soft;

(3) Add shredded potatoes, stir well, add 2-3 tablespoons of water and cook for 2-3 minutes;

(4) add salt to taste. 5. Add green and red peppers and shred them, stir well, and add a little chicken essence or white sugar to taste.

4. Pastoral pumpkin pie:

Ingredients: pumpkin 250g, 120g whole wheat flour;

Accessories: 2 eggs, shrimp skin, (grater, five-star egg roll. Dispensable);

Seasoning: 2 shallots, pepper powder 1/4 tsp, salt, chicken essence;

Exercise:

(1) Peel the pumpkin, remove the pulp, and cut the pumpkin into filaments with a slicer;

(2) Wash shrimps and cut onions into sections;

(3) Put whole wheat flour, shrimp skin, chopped green onion and eggs into a bowl of shredded pumpkin;

(4) mix well with chopsticks;

(5) Put oil in the pan and turn on a small fire, put the fried eggs in, and pick the pumpkin batter into the fried eggs with chopsticks until the batter and the fried eggs are flush, paying attention to the batter to fill the internal space of the fried eggs;

(6) fry on a small fire. After one side is fried to golden brown, directly turn the handle of the egg roll and fry the other side at 180 degrees until the other side is also fried to golden brown, which takes about 3 minutes. Cut along the inner edge of the omelet with a knife to separate the pumpkin pie.

5. Fried salted duck eggs with shredded pumpkin:

Ingredients: shredded pumpkin 300g.

Accessories: salted duck eggs1;

Seasoning: 1 root shallot, 2 cloves of garlic, 15ML of boiled water, 15ML of olive oil, and proper amount of salt;

Exercise:

(1) Dice salted duck eggs; Scrape the pumpkin into silk with a scraper; Garlic slices; Chop onion into powder;

(2) Add olive oil into the pot, add garlic slices and salted eggs after 70% heat, and stir fry;

(3) Then pour in shredded pumpkin, add a little boiling water, and fry for about 2 minutes until the shredded pumpkin becomes soft.

(4) Add shallots and salt, and bring to the pot.

6, pumpkin steamed eggs:

Raw materials: pumpkin, eggs;

Seasoning: white sugar;

Exercise:

(1) Wash the pumpkin, cut it along the top 1/3, cover the top, take out the pulp and seeds of the remaining pumpkin (scrape off the pumpkin paste along the inner wall with a spoon), and steam it in a pot until it is 8-9 minutes cooked;

(2) Beat the eggs, add pumpkin sauce, proper amount of sugar and cold water, and stir evenly;

(3) Pour the stirred egg liquid into the pumpkin cup;

(4) After the pumpkin cups are sealed with plastic wrap, they are steamed with pumpkin covers, and the fire lasts for 8- 10 minutes.

7. Baked pumpkin with egg yolk:

Ingredients: 500g pumpkin, 3 salted duck eggs;

Seasoning: dry starch 100g, salt 1, 5 teaspoons, sugar 1 tablespoon;

Exercise:

(1) Wash the pumpkin, peel it, remove the ladle in the middle, and then cut it into pieces with a width of 1cm and a length of 4cm;

(2) Add 1 teaspoon salt into the cut pumpkin segments, mix well and marinate for 20 minutes to let the pumpkin come out;

(3) Take out the yolk of salted duck eggs and crush it with a spoon for later use;

(4) draining the pickled pumpkin segments, controlling the moisture to dry, adding dry starch, and fully stirring to make each segment stained with starch;

(5) put oil in the pot. When the heat reaches 50%, add pumpkin strips, fry with slow fire until the color turns pale yellow, and drain the oil after hardening.

(6) Take another pot, leave a little base oil in the pot, add the broken salted egg yolk, and stir-fry slowly over low heat;

(7) After the salted egg yolk bubbles, add the fried pumpkin strips, add 1/2 teaspoons of salt and sugar, and push them out of the pot.

8. Braised pumpkin in oyster sauce:

Ingredients: 250 grams of old pumpkin;

Seasoning: 1 tablespoon Haitian oyster sauce, 1 tablespoon refined salt (1/8 tablespoons), 1 tablespoon salad oil, 1 tablespoon monosodium glutamate, 4 cloves garlic;

Exercise:

(1) Peel the old pumpkin, cut it into 2CM cubes, peel the garlic and chop it into paste;

(2) Put pumpkin pieces and garlic into a microwave glass bowl, add oyster sauce, salt and salad oil and mix well;

(3) Cover the glass bowl and let it sting for 5 minutes. (Failure to cover will cause water loss);

9. Jinsha pumpkin strips:

Raw materials: pumpkin 250g；;

Accessories: 4 salted egg yolks;

Seasoning: 50 ml of rice wine, salt, onion and oil;

Exercise:

(1) Peel the pumpkin, remove the pulp and cut into uniform strips;

(2) Put the cut pumpkin strips into a microwave oven, and fire for 1 min;

(3) pour the salted egg yolk into the rice wine;

(4) steaming in water bath for 8 minutes;

(5) Take it out and crush it with a small fork while it is hot;

(6) Stir-fry pumpkin strips with a little oil for about 2 minutes, and serve;

(7) Stir-fry the salted eggs in the remaining oil. If it is too dry to fry, spray a little rice wine to avoid using medium or small fire;

(8) Pour the pumpkin strips after fragrance, stir-fry with low fire until the pumpkin strips are evenly coated with egg yolk;

(9) Add salt and shallots before cooking, and stir fry a little to cook.

10, pumpkin Flammulina velutipes soup:

Raw materials: 400g pumpkin, 0/00g Dutch bean/kloc-,250g Flammulina velutipes;

Seasoning: 800g of chicken soup, 600g of clear water and 2g of salt;

Exercise:

(1) Peel the pumpkin and cut it into pieces for later use, and the tender pumpkin need not be peeled;

(2) washing Flammulina velutipes and cutting peas into sections for later use;

(3) adding chicken soup and clear water into the pumpkin, boiling in a soup pot, and stewing on low heat for 30 minutes;

(4) Add Flammulina velutipes and turn to high fire;

(5) 10 minutes later, add the peas, and add salt to taste after boiling.

1 1, steamed pumpkin meat:

Ingredients: chicken wing root (chicken wing, chicken leg or chicken breast), pumpkin;

Seasoning: cooking wine, ginger powder, white pepper, soy sauce, starch, oyster sauce, lobster sauce, steamed pork rice noodles;

Exercise:

(1) Boned chicken wings and cut into small pieces. Add cooking wine, ginger powder, white pepper, soy sauce, starch, oyster sauce, lobster sauce and steamed pork rice noodles in turn and mix well for later use.

(2) cutting the pumpkin into hob blocks, adding fermented soybean and pork rice flour in turn, and mixing well for later use;

(3) Mix the chicken wings and pumpkin pieces evenly and steam them in a small steamer for 25 minutes. If there is no small steamer, try to put some plates flat so as to be evenly heated.

12, apricot mixed with pumpkin:

Raw materials: apricots and pumpkins;

Seasoning: salt, sesame oil and pepper;

Exercise:

(1) Wash apricots, peel pumpkins and cut into cubes;

(2) Boil the water in the pot, first put the diced pumpkin in blanching water 1-2 minutes until the pumpkin is cooked, and then take it out (don't cook it too soft);

(3) After the water in the pot is boiled again, put the apricots in and blanch for 30-40 seconds and take them out;

(4) Control the moisture of the two materials, put them into a bowl together, and pour in the seasoning and mix well.

13, stir-fried mini pumpkin slices:

Raw materials: pumpkin;

Accessories: pork;

Seasoning: peanut oil, salt and onion;

Exercise:

(1) Wash the pumpkin, cut it from the middle, remove the seeds and pulp inside, cut it into thin slices, slice the lean meat, and dice the pepper;

(2) add oil to the pot, heat it, add chopped green onion and stir-fry until fragrant, then add lean meat and stir-fry until it changes color;

(3) Stir-fry the pumpkin slices, add salt, add a little water, cover the lid for two minutes, lift the lid, continue to stir-fry, and then turn off the fire and put on the plate.

14, pumpkin ribs:

Ingredients: pumpkin 250g (cut into thick slices) and ribs 350g (cut into small pieces);

Seasoning: 20 ml of soy sauce, a little minced ginger and garlic, 5 ml of white wine, 3 g of raw flour and 5 g of sugar;

Exercise:

(1) Put a little oil in the pot, heat it, pick up the ribs, put them in, lay them flat, and fry for 2 minutes;

(2) Turn over and fry the ribs until golden brown;

(3) putting pumpkin pieces;

(4) Spread the pumpkin as flat as possible on the pot and fry it slightly;

(5) Add 100ml of clean water, cover the pot, and cook the pumpkin on medium heat until it is cooked, about 8~ 10 minutes;

(6) Collect juice over high fire, sprinkle with chopped green onion and season with salt.

15, pumpkin braised pork:

Ingredients: 500 grams of pork belly with skin, one pumpkin;

Seasoning: crystal sugar, white wine, chopped green onion, garlic, star anise, flour paste, vinegar, edible oil, salt and hot water;

working methods

(1) Pumpkin. Wash the meat and cut it into large pieces. I didn't peel them. Wash and stew directly;

(2) Shred onion and slice garlic. Liquor and flour paste are ready. Put oil in the pot, add chopped green onion and garlic, and stir-fry star anise;

(3) Add the batter, stir-fry constantly to avoid cooking, and add the meat after frying. Stir-fry evenly;

(4) Add pumpkin pieces. Stir-fry evenly, then pour in the right amount of white wine and a little vinegar. Stir-fry evenly again;

(5) Pour proper amount of hot water (broth is better), and don't use pumpkin and meat. After the fire is simmered, add rock sugar and turn to low heat to continue stewing. Add appropriate amount of salt 10 minutes in advance, and then collect until the soup is thick;

(6) After simmering for about 20 minutes, add several cloves of whole garlic. At this time, it is put in order not to stew garlic, but it can stew garlic. Garlic is delicious with braised pork.

16, crispy pumpkin shreds:

Raw materials: 1 tender pumpkin;

Seasoning: pepper, celery stalk, garlic, salt;

Exercise:

(1) Wash the tender pumpkin, remove the pulp from the pedicle and soft meat layer with a spoon, and cut into strips;

(2) Fill the pot with oil, stir-fry the pepper and celery stalks in the pot with medium heat, then take them out, turn to high heat, add the tender pumpkin shreds, stir them evenly, and add a proper amount of refined salt before taking them out of the pot.

17, fried pumpkin with asparagus:

Raw materials: asparagus and pumpkin;

Accessories: colored pepper;

Seasoning: oil, chopped green onion, salt;

Exercise:

(1) Wash asparagus and pumpkin, cut them into slender sections respectively, and cut colored peppers into thin strips;

(2) Heat a wok, pour oil, add a little chopped green onion and stir-fry until fragrant, then add pumpkin segments and stir-fry, add a little water and stew for 2 or 3 minutes;

(3) Pour asparagus, stir-fry and stew for 2 minutes (1);

(4) Finally, pour the colored pepper section, add salt and stir evenly, and then take out the pot.

18, carrot and pumpkin porridge:

Raw materials: rice, glutinous rice, Thai fragrant rice;

Accessories: pumpkin and carrot;

Exercise:

(1) Wash and soak rice, glutinous rice and Thai fragrant rice for 2 hours;

(2) Boil hot water in the pot, pour in the soaked rice washing water, and cook porridge for 40 minutes;

(3) Add peeled and diced pumpkin and chopped carrot, and continue to cook for 30 minutes while stirring until soft and rotten.