The steaming time of Beibei pumpkin is related to the practice of Beibei pumpkin. If it is steamed as a whole, it is usually steamed for about 20 minutes on medium heat after the water is boiled. If it is diced and steamed, SAIC can steam for 10- 15 minutes.

Beibei pumpkin is actually also called pumpkin. This kind of pumpkin has a turquoise skin and pale yellow stripes. Similar to the appearance of zucchini, the shape is round and long. The advantage of small pumpkin is delicious, juicy and slightly sweet, but the disadvantage is that the nutrition is not as good as that of old pumpkin and the price is more expensive.

Beibei pumpkin is delicious and soft. In addition to home cooking, Beibei pumpkin can also be used as a supplementary food for babies, or to cook meals for the elderly with bad teeth. Cut the pumpkin, dig out the pulp and seeds, and don't wash them away with clear water. Distribute 1 small plate and 1 waterproof paper to pumpkins and steam them in a pot. Pumpkins can be steamed directly or boiled with purple rice, which is more fragrant.

Production Environment of Beibei Pumpkin

Beibei pumpkin was bred in Japan in 1998, introduced to China, and planted all over China (the cultivation area in the south is larger, but the cultivation area in the north is less). Plants are resistant to pests and diseases, cold tolerance and simple cultivation management.

The suitable temperature for the slow-release period of seedlings is 25-32℃ during the day and about 20℃ at night, and the lowest temperature is not lower than 10℃. Cooling after slow seedling, the suitable temperature is about 25℃ during the day and12-15℃ at night; The suitable temperature for the fruiting period is about 28℃ in the daytime and above 65438 05℃ at night.