I think the sweet and sour crispy pumpkin dish I made is delicious.

It is said that lotus root is a treasure, and it is indispensable for iron, manganese, potassium and magnesium; lily is good for relieving coughs, and duck meat has a high tonic effect; pumpkin can also prevent autumn dryness and is good for cooking porridge and steaming food.

This is a jingle that people have summarized. It is the health knowledge that everyone has summarized in their long-term life. It can be seen that there are still many benefits to eating pumpkin.

Our family likes to eat pumpkin very much. Every time it is in season, we usually have it at home.

Adding a little when making porridge can make the porridge beautiful in color and sweet in taste.

Make dough with pumpkin, ferment it and steam it into pumpkin steamed buns, which are golden in color, sweet in taste, and delicious to eat.

In addition, home-made pumpkin recipes include stir-fried shredded pumpkin, stir-fried pumpkin with chives, shredded pumpkin and potatoes, garden pumpkin cake, stir-fried salted duck egg with shredded pumpkin, steamed pumpkin egg, etc.

Picture of the finished product of crispy pumpkin. I went out to eat some time ago and ate a dish. It was made from old pumpkin. It was bright red in color, sweet and sour, sour and sweet. As a food expert, I met delicious food.

Learning to do it is my professional habit and the motivation for my progress. After some research and many practices, I finally made the taste of a restaurant.

In fact, the method is not complicated, just process the pumpkin, coat it in starch, fry it, and then stir-fry it in sweet and sour sauce.

Since I learned this dish, I often cook it for my family. They all say it tastes good, especially the children.

I will share with you the specific method below!

Ingredients: Pumpkin, starch, salt, sugar, vinegar, light soy sauce, tomato sauce, white sesame seeds. Step 1: Process the pumpkin.

Peel the pumpkin, cut into cubes of about 1 cm, put it into a pot of boiling water and cook for 5 minutes, take it out and let it cool for later use.

Step 2: Coat with starch.

Add an appropriate amount of starch to the cooked diced pumpkin and stir thoroughly to coat the starch evenly on the diced pumpkin.

Step 3: Fry.

Heat the oil in the pan. When it is 50% hot, add the diced pumpkin coated in starch. Fry until golden and take it out. Continue to heat the oil until it is 70% hot. Add the diced pumpkin and fry for 15 seconds. Remove and set aside.

Step 4: Prepare sweet and sour sauce.

Mix water, sugar, vinegar, light soy sauce, and starch in the ratio of 54321 to make sweet and sour sauce. I added 2 tablespoons of tomato sauce here for a better color. The sweet and sour sauce made by adding tomato sauce will be more red.

Step 5: Fry.

Add a small amount of oil to the wok, heat it up, add the prepared sweet and sour sauce and stir-fry over low heat. When the soup is all bubbling, add the fried pumpkin cubes and stir-fry quickly to coat the pumpkin cubes evenly with sugar.

vinegar sauce, then sprinkle with white sesame seeds and serve.

A diced sweet and sour pumpkin with bright red color, crispy outside and tender inside, sour and sweet is completed.

Today, the fake children of the brother and sister are all here. They can’t wait for the food to be cooked. They rush to eat it as soon as it is served. They made a big plate and ate it up in a short time. The children all said it was delicious.

Tips: 1. Please remember the ratio of sweet and sour sauce: 54321. Once you learn how to make sweet and sour dishes, you don’t have to worry.

2. When frying pumpkin, the heat should be controlled well, 50% should be put into the pot and 70% should be fried again.

3. When frying the sweet and sour sauce, the heat must not be too high, as it is easy to burn the sauce. Stir slowly over low heat and stir constantly.