Choose the most tender leaves and stems of pumpkin seedlings. Tear off the outer skin of the stem, stir-fry garlic in oil (the amount of oil is more than usual), stir-fry pumpkin leaves for a while, and then boil some water (broth is better if there is broth). Cooking time depends on personal taste. If you like crisp stems, it will take a short time. If it is soft, it will take a long time. Just put salt before cooking.

Introduction of pumpkin leaves:

Pumpkin leaves are leaves of Cucurbitaceae plants, which are harvested in summer and autumn, dried or rarely used, and distributed all over the country.

Annual creeping herb with 2-5m stems. Regular nodes take root and are densely covered with white bristles. Simple leaves alternate. Pumpkin petiole is stout, 8- 19cm long and bristly; Leaf blade is broadly ovoid or ovoid, with 5 angles or 5 lobed, length 12-25cm, width 20-30cm, sharp apex, deep heart-shaped base, green on the top and light green on the bottom, covered with bristles and fuzz on both sides, with small and dense teeth on the edge. The tendrils are slightly stout, and the coat is 3-5.

Production method:

1. Wash the pumpkin leaves first, and then dispose of them. Prepare minced garlic for later use.

2. Heat the pot, pour some cooking oil, and then put the minced garlic in.

3. Add the processed pumpkin leaves and add some edible salt to stir fry.

4. put the prepared pepper and red pepper festival in, add seasonings and continue to stir fry.

5. after frying, put it on a plate and enjoy it.