Ingredients for cold pumpkin: 1 ripe pumpkin (also known as gold sponge gourd, stir melon), 1 cucumber, 10 grams of minced garlic, 3 grams of minced ginger, 5 grams of sugar, 30 grams of balsamic vinegar, 10 grams of sesame oil, 2 grams of MSG, refined

3 grams of salt.

Preparation: 1. Wash the pumpkin, cut it into two pieces, remove the seeds and pulp, place it in the freezer (-18℃) of the refrigerator for more than half a day, take it out and defrost it before eating; 2. Use chopsticks to chop the thawed pumpkin

Stir out the melon shreds.

Wash the cucumber and shred it; 3. Wash the shredded cucumber in cold boiled water, drain it, stir in the shredded cucumber, add garlic, ginger, vinegar, sugar, MSG and other seasonings, mix well and serve on a plate.

Taste characteristics: yellow and green, crisp and refreshing.

Nutritional analysis: Pumpkin is a variant of zucchini.

The flesh of the melon is filamentous, like vermicelli, crisp and refreshing, and has the reputation of "vegetable jellyfish".

It is high in potassium and low in sodium (152:0.9) and low in caloric value (100 grams contains 14 kcal), which is beneficial to protecting blood vessels and maintaining normal blood vessels.

Cucumbers contain propanoic acid, which inhibits the conversion of carbohydrates into fat.

This is a health-care dish that is diuretic, protects the kidneys, lowers blood pressure, and loses weight.

The basic characteristics of Babao Pumpkin Cup are that it is fragrant on the outside and sweet and refreshing on the inside. It is a very delicious dish. The basic ingredients are about 600 grams of pumpkin (pumpkin), 300 grams of glutinous rice, 25 grams of candied winter melon slices, 25 grams of cooked lotus seeds, and cooked ice meat.

50 grams, 25 grams of walnut kernels, 20 grams of cooked sesame seeds, 25 grams of persimmons, 25 grams of orange cake, 20 grams of raisins, 500 grams of sugar, 15 grams of green onion oil, 750 grams of raw oil. 1. Peel the pumpkin first,

Cut off the top third of the melon and use a knife to trim it back to its original shape (i.e. keep the shape of the entire melon).

At the same time, scoop out the seeds inside the melon and wash them.

Then wash and heat the frying cauldron, pour in raw oil, and when the oil heats up to about 200 degrees Celsius, fry the pumpkin with the lid in the oil, remove and set aside.

2. Wash the glutinous rice, put it into a large bowl or abalone plate, add a small amount of water and smooth it out, put it in the steamer and cook for 20 minutes until it is cooked, take it out and it will be glutinous rice for later use.

3. Cut the ice meat, candied winter melon slices, walnut kernels, persimmon cakes, and orange cakes into fine dices.

Then add 250 grams of white sugar into the glutinous rice and stir evenly, then add ice meat, walnut kernels, persimmons, orange cakes, sugared winter melon diced and cooked sesame seeds, lotus seeds, raisins, green onion oil, stir evenly, and put it into the pumpkin.

Serve in a large bowl and set aside.

4. Put the pumpkin into the steamer and cook for 15 minutes until the pumpkin is cooked, then take it out and put it on a dinner plate.

Then wash the stir-fried tripod, add 150 grams of sugar and 80 grams of water and bring to a boil.

Roll until all the sugar is dissolved, thicken with thin starch water and pour over the melon surface. Serve.

Ingredients for Pumpkin and Pork Ribs Cup: One golden pumpkin and one pound of ribs.

Accessories: 8 red dates, a little each of angelica, wolfberry, Polygonatum odoratum, lentils, yam, lily, lotus seeds, lotus rice, and Yiren.

Process: 1) Pour water into the casserole, put all the accessories into the casserole and cook over low heat.

2) Chop the ribs into small pieces, blanch them, and put them into a casserole. Pour cooking wine and bring to a boil over high heat, then reduce the heat to low.

3) Wash the pumpkin, cut it 1/3 from the top, scoop out the seeds, and carve it into any shape you like.

4) When the ribs are cooked until 9, put them into a pumpkin pot, cover them, and steam them in a basket for about 10 minutes.