Ingredients: half a tender pumpkin;

Seasoning: onion, salt, sugar, chicken essence;

Exercise:

(1) The pumpkin is peeled off with a knife, and the pulp is scraped off with a spoon;

(2) Wipe into filaments (slowly cut into filaments with a knife without wiping the cutting board);

(3) heat a pan to drain oil, stir-fry chopped green onion and stir-fry to get fragrance;

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

2. Stir-fried pumpkin with onion:

Ingredients: 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 saute;

(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 and one red pepper.

Seasoning: oil, salt, chicken essence, sugar.

Exercise:

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

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

(3) Add shredded potatoes, stir evenly, add 2-3 spoonfuls of water and boil for 2-3 minutes;

4 add salt to taste. 5. Add shredded green and red peppers and stir well. Add a little chicken essence or sugar to taste.

4. Pastoral pumpkin pie:

Ingredients: pumpkin 250g, whole wheat flour120g;

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

Seasoning: 2 shallots, 1/4 teaspoons pepper, salt and chicken essence;

Exercise:

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

(2) Wash the shrimps and cut the shallots 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 is flush with the fried eggs, 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 egg roll with a knife to separate the pumpkin pie.

5. Fried salted duck eggs with shredded pumpkin:

Raw materials: 300g of shredded pumpkin;

Accessories: salted duck eggs1;

Seasoning: spring onion 1 root, 2 cloves of garlic, boiled water15ml, olive oil15ml, and appropriate amount of salt;

Exercise:

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

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

(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 it, 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 puree, appropriate amount of sugar and cold boiled 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: 500 grams of pumpkin and 3 salted duck eggs;

Seasoning: dry starch 1 00g, salt 1, 5 teaspoons, sugar1tablespoon;

Exercise:

(1) Wash and peel the pumpkin, remove the gourd ladle in the middle, and then cut into sections with a width of 1 cm 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) Water will come out of the pickled pumpkin segments, and after the water is controlled to be dry, dry starch is added and fully mixed, so that each segment is stained with starch;

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

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

(7) When the salted egg yolk foams, add the fried pumpkin strips, add 1/2 teaspoons of salt and sugar, and push evenly to serve.

8. Braised pumpkin in oyster sauce:

Ingredients: 250 grams of old pumpkin;

Seasoning: 1 tbsp Haitian oyster sauce, 1 tbsp fine salt (1/8 tbsp), 1 tbsp salad oil, 1 tbsp monosodium glutamate and 4 cloves garlic;

Exercise:

(1) Peel off the thick skin of 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:

Ingredients: 250 grams of pumpkin; ;

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 it into uniform strips;

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

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

(4) steaming in water bath for 8 minutes;

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

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

(7) Stir-fry the salted eggs under the residual oil. If it is too dry to fry, you can spray a little rice wine to avoid using medium and 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, stir fry slightly and serve.

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 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, Jiang Mo, white pepper, soy sauce, starch, oyster sauce, lobster sauce, steamed pork with flour;

Exercise:

(1) Boned chicken wings and cut into small pieces. Add cooking wine, Jiang Mo, 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 steamed 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: apricot and pumpkin;

Seasoning: salt, sesame oil and pepper;

Exercise:

(1) Wash apricots, peel and dice pumpkins;

(2) Boil the water in the pot, first put the diced pumpkin into 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 it, blanch them 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 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) Heat the oil in the pot, add chopped green onion and saute until fragrant, and then add lean meat to change color;

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

14, pumpkin ribs:

Ingredients: 250g pumpkin (cut into thick pieces) and 350g ribs (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, spread them out and fry for 2 minutes;

(2) turn the ribs over and fry them until golden;

3) put in 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 with medium fire until the pumpkin 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 into large pieces for later use. I didn't peel them. Wash and stew directly;

(2) Cut the onion and slice the garlic. White wine 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 pieces after stir-frying. Stir-fry evenly;

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

(5) Pour a proper amount of hot water (broth is better) without pumpkin and meat. After the fire is simmered, add rock sugar and turn to low heat to continue the stew. Add appropriate amount of salt 10 minutes in advance, and then collect until the soup is thick;

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

16 crispy shredded pumpkin:

Ingredients: 1 pumpkin;

Seasoning: pepper, celery stalk, garlic, salt;

Exercise:

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

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

17, stir-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 pepper into thin strips;

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

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

(4) finally, pour in 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 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.