1. Steamed pumpkin
Ingredients: a pumpkin.
Practice:
1. Wash the pumpkin, remove the seeds and silk inside, and peel off the pumpkin skin (don't cut it too thick, it will affect the taste and be easily broken).
2. Cut the pumpkin into chunks 5 cm wide and about 15 cm long.
3. Put the pumpkin pieces in a plate layer by layer, and sprinkle some sugar on the pumpkin appropriately.
4. Put it on the steamer and steam it.
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2. pumpkin pie
Ingredients: pumpkin, flour, honey, sesame, cooking oil.
Practice:
1. Wash the pumpkin, remove the skin and pulp, cut it into pieces, steam it in a steamer and mash it, add honey and flour, then make it into round cakes with the same size, and then dip it in bread crumbs for later use.
2. Sit in a pan, pour in cooking oil, light it, and when it is ripe, put the round cake in the oil and fry it until it is golden yellow.
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3. red dates and pumpkin soup
Ingredients: 500 grams of pumpkin, 50 grams of red dates and appropriate amount of brown sugar.
Practice:
Peel the pumpkin, remove the core from the red dates, add water to the pot, and add brown sugar to adjust.
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4. Pumpkin and mung bean soup
Ingredients: one catty of old pumpkin, two ounces of mung beans, and appropriate amount of salt.
Practice:
1. Wash mung beans, add half a teaspoon of salt, mix well and marinate for five minutes; Peel and wash the pumpkin and cut it into pieces about two centimeters square.
2. Add about a catty and a half of water to the pot, wash the mung beans twice, then put them into the pot, boil them with high fire and cook them with low fire for about 20 minutes.
3. When the mung bean skin has just been boiled and cracked, add pumpkin pieces, boil over high fire, and cook over medium heat until soft and cooked.
4. Cook for two minutes after adding salt.
5. Stir well and serve in a soup basin.
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5. Crispy fried shredded pumpkin
Ingredients: tender pumpkin1~ 2 with green skin and even noodles, 50g of vegetable oil, refined salt and a little.
Practice:
1. Wash the tender pumpkin with skin, cut into filaments, and spread it in the sun for half a day.
2. Heat the wok, add vegetable oil to heat it, pour in shredded pumpkin, stir-fry for 2 ~ 3 minutes with high speed, sprinkle with salt, stir well and serve.
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6. Pepper and salt pumpkin strips
Ingredients: 500g pumpkin, 200g wheat flour, 50g vegetable oil, 20g soy sauce, 3g salt, 20g monosodium glutamate 1 g salt and pepper.
Practice:
1. Wash the old pumpkin, peel it, cut and excavate to remove pulp and seeds, then clean it and cut it into strips with a length of 4cm and a width of 1 cm.
2. Put the flour in a large bowl, add refined salt, soy sauce, monosodium glutamate and appropriate amount of water, mix well into a thick batter, put the pumpkin strips in, and mix well to make each pumpkin boil with batter.
3. Heat the wok on medium heat, pour in vegetable oil, when it is heated to 50%, add pumpkin strips to quickly disperse, turn over, and fry until the pumpkin strips float to the oil surface, remove and drain the oil.
4. When the oil in the wok is heated to 70%, put the fried melon strips in the wok for re-frying, fry until golden brown, remove them, drain them and put them on a plate. Sprinkle with pepper and salt to serve.
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7. Sliced melon with oil
Ingredients: pumpkin 300g, wheat flour 20g, vegetable oil 20g, starch (corn)10g, salt 2g, ginger 2g, pepper 4g and spiced powder 5g.
Practice:
1. Ginger minced.
2. Peel the pumpkin, wash the pulp, cut into strips, add refined salt and Jiang Mo, mix well and marinate for 10 minute.
3. Add water, flour, starch and refined salt, and mix well to form a paste.
4. Add oil to the wok and heat it to 50%. Dip the pumpkin strips into the egg paste one by one, fry in the oil until golden brown, and remove the oil.
5. Leave a little oil in the wok to heat up, add Jiang Mo to fry until fragrant, pour in pumpkin strips, sprinkle with pepper and spiced powder and stir well.
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8.pumpkin and lily porridge
Ingredients: half a pumpkin (about 300g), fragrant rice100g, glutinous rice100g, 20g of lily, longan, red dates and lotus seeds, and a small amount of sugar and salt.
Practice:
1. Soak red dates and lotus seeds in cold water for 20 minutes, remove the heart of lotus seeds and wash them for later use; The pumpkin is pedicled, seeded, washed and diced.
2. Wash glutinous rice and fragrant rice, then add water to the pot to boil, add diced pumpkin, red dates and lotus seeds, cook for 20 minutes with slow fire, then uncover the pot and stir it clockwise for a moment, then add lily and longan meat to cook for 10 minute, then add white sugar and a little salt to avoid being too sweet and greasy.
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9.pumpkin eight-treasure rice
Ingredients: old pumpkin, glutinous rice, nuts, bean paste, sugar, osmanthus.
Practice:
Wash the old pumpkin, dig out the pulp at the pedicle, then mix glutinous rice, nuts, red bean paste, sugar, sweet-scented osmanthus and put it into the melon, then cover and fix the melon, and steam it in a steamer until the rice is cooked and the melon is rotten.
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10. Pumpkin chowder
Ingredients: pumpkin 500g, tender ginger 10g, milk and water 500ml each, coriander leaves 3 pieces, olive oil 10ml, yogurt 5ml, seasoning salt and sugar.
Practice:
1. Peel the pumpkin and seeds, wash them, and cut 400g into cubes; Wash tender ginger, peel and slice. Dice the remaining pumpkin and white fungus, add water and cook.
2. Take a soup pot, add olive oil, stir-fry ginger slices, add pumpkin and boiled water until cooked, then add fresh milk, pour it into a blender and beat it into juice, and pour it back into the soup pot.
3. Add the boiled diced pumpkin and continue to boil, then add salt and sugar and mix well. Put it in a bowl. Add yogurt, and put in chives.
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1 1. pumpkin ball
Ingredients: pumpkin, white flour, glutinous rice flour, bread crumbs.
Practice:
1. steam the pumpkin, add glutinous rice flour, and make up with less white flour.
2. The noodles have been reconciled. You can rub it into long strips and pull the medicine.
3. Pumpkin balls are rolled in bread crumbs.
4. fry in the pot, with a little more oil, otherwise it won't let go, and mom will fry golden on one side and the other.
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12. stewed tofu with pumpkin
Ingredients: pumpkin, tofu, peas, pepper noodles, soy sauce, ginger.
Practice:
1. Stir-fry pumpkin, add peas and stir-fry for 3 minutes.
2. Add pepper noodles, soy sauce, ginger and water. After boiling, add tofu.
3. stew until cooked, just add salt to taste.
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13. Oat and pumpkin porridge
Ingredients: oat 1 00g, rice 50g, pumpkin150g, salt1spoon.
Practice:
1. Wash oats and soak them in water for 2 hours in advance.
2. Put the soaked oats in the pot and put them on the fire. After the fire boils, change to low heat and cook for 30 minutes.
3. Add the cleaned rice, boil over high fire and cook over low fire for 10 minute.
At this time, the oats and rice are not completely cooked.
5. Turn off the fire, cover the pot, stew until the next morning, or cook the rice until it is cooked, which takes about 40 minutes.
6. After getting up in the morning, both rice and oats have been soaked and become crispy. At this time, open a big fire and boil the oatmeal.
7. Dice the pumpkin, pour it into the porridge, and cook over low heat 10 minute.
8. After adding salt to taste, you can enjoy delicious porridge.
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14. Pumpkin sesame ball
Ingredients: pumpkin, flour, oil, smooth dough, black sesame.
Practice:
1. Wash the pumpkin, cut into pieces, steam it in a steamer, press it into pumpkin puree with a spoon, and add flour and white oil to form a smooth dough.
2. Knead into strips, take a small piece of noodles, knead into slender strips, and knead into small balls.
3. Sprinkle black sesame seeds on the baking tray.
4. The small ball is stuck with black sesame seeds.
5. Knead the small balls with black sesame seeds one by one.
6. Middle layer of oven, 160 degrees, 30 minutes.
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15. Pumpkin shredded potatoes
Ingredients: 200 grams of pumpkin, 200 grams of potato, green and red peppers 1 piece, oil, salt and sugar.
Practice:
1. Shred potatoes, pumpkins and green peppers respectively.
2. Heat the oil pan, add the 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 shredded green and red peppers, stir fry evenly, and add a little sugar to taste.
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16. Pumpkin Flammulina velutipes Soup
Ingredients: 400g pumpkin, 0/00g Dutch bean/kloc-,250g Flammulina velutipes, 800g vegetarian soup, 600g clear water and 2g salt.
Practice:
1. The pumpkin is peeled and cut into pieces for later use, so the tender pumpkin does not need to be peeled.
2. Wash the Flammulina velutipes and cut the peas into sections for later use.
3. Add broth and clear water to pumpkin, boil in soup pot and simmer for 30 minutes.
4. Add Flammulina velutipes and turn to high heat.
5. 10 minutes later, add the peas, and add salt to taste after boiling.
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17. stir-fried pumpkin with asparagus
Ingredients: asparagus, pumpkin, colored pepper, oil and salt.
Practice:
1. Wash asparagus and pumpkin, cut them into slender sections respectively, and cut colored pepper into thin strips.
2. Heat the pan and pour the oil. First, add a little chopped green onion and saute until fragrant, then stir-fry the pumpkin, and add a little water for 2 or 3 minutes.
3. Pour in asparagus, stir-fry and stew 1 for 2 minutes.
4. Finally, pour the colored pepper segments, add salt and stir well to serve.
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18. stewed pumpkin with ginger juice
Ingredients: pumpkin 400g, ginger100g, salt 1/4 tsp, crystal sugar 4 tsp, water 500㏄, rice wine 60㏄.
Practice:
1. Remove seeds from pumpkin and cut into small pieces; Slice ginger and set aside.
2. Put the pumpkin pieces, ginger slices and all seasonings into the pot and stew over low heat until the soup is thick.