chestnut and pumpkin pancakes?

materials: chestnut pumpkin, eggs, flour

practice:?

1. Peel, peel and shred the chestnut and pumpkin. It is better to shred the pumpkin, so as to shorten its ripening time. ?

2. Then add flour, eggs, chopped green onion, allspice powder, proper amount of salt and a little cold boiled water to the shredded pumpkin, stir it into a thin paste that can slip off the chopsticks smoothly, and then you can make pancakes. ?

3. Gently pour the thin paste into the pot, spread it evenly, and sprinkle a proper amount of black sesame or white sesame. Use the "flipping" file of the electric baking pan to bake for 2 minutes and ***4 minutes, and a chestnut pumpkin pancake will be out of the pot. ?

4. If there is no electric baking pan, you can also use pan pancakes, which can generally be fried with low fire or low fire.

Nutritional value:

1. Chestnut pumpkin is high in calcium, potassium and sodium, which is especially suitable for middle-aged and elderly people and patients with hypertension, and is beneficial to prevent osteoporosis and hypertension. In addition, it also contains phosphorus, magnesium, iron, copper, manganese, chromium, boron and other elements.

2. Chestnut pumpkin contains many kinds of amino acids needed by human body, among which lysine, leucine, isoleucine, phenylalanine and threonine are relatively high. In addition, the genotype of ascorbic acid oxidase in pumpkin is the same as that in tobacco, but its activity is obviously higher than that in tobacco, indicating that the content of immunocompetent protein in pumpkin is higher.

3. Chestnut pumpkin polysaccharide is a non-specific immune enhancer, which can improve the immune function of the body, promote the production of cytokines, and play a variety of regulatory functions on the immune system by activating complement.