Chestnut has high nutritional value, sweet and fragrant taste, and contains starch 5 1 ~ 60%, protein 5.7- 10.7%, fat 2-7.4%, sugar, starch, crude fiber, carotene, vitamins A, B, B: C and minerals such as calcium, phosphorus and potassium. Calculated by ten grains, the calorie is 204 calories, and the fat content is less than 1 g, which is the lowest in the fruit with shell. Widely used in food processing, cooking banquets and non-staple food. Chestnuts are suitable for raw and fried. Sugar-fried chestnuts and roast chicken are delicious. They can be ground into powder or made into various dishes, cakes, cans and so on. Chestnut is easy to store and keep fresh, which can prolong the market supply time. Chestnut is mostly produced on hillside, which is called "healthy food" abroad, and belongs to the first-class fruit of invigorating stomach and kidney and prolonging life. ?

Pumpkins are rich in sugar and starch, so old pumpkins taste fragrant and sweet; It is low in protein and fat. The nutritional value of pumpkin mainly lies in its rich vitamins, among which the higher contents are carotene 2.4mg%, vitamin B 1 0.05mg%, vitamin B2 0.06mg% and vitamin C5 mg%. In addition, it contains a certain amount of iron and phosphorus. These substances play an important role in maintaining the physiological function of the body. Recently, it has also been found that there is also a "cobalt" component in pumpkin, which has the function of enriching blood after eating. Pumpkin is rich in vitamins A, B, C and minerals, 8 essential amino acids and histidine, soluble fiber, lutein and trace elements such as phosphorus, potassium, calcium, magnesium, zinc and silicon. Modern nutrition and medicine show that eating more pumpkins can effectively prevent and treat hypertension, diabetes and liver diseases and improve human immunity.

Correct approach

material

400g cooked chestnut kernel (shelled), 800g pumpkin, 2 onions, 2 yellow peppers, 2 tablespoons of red pepper powder (30g), 1 tablespoon butter (15g), 150ml chicken soup, 180ml light cream,/.

working methods

Wash the pumpkin, peel it and cut it into 2cm pieces. Onion and yellow pepper are cut into strips 1cm thick.

Heat the butter in the pan over medium heat. When the butter is completely melted, stir-fry the chopped onion strips, pumpkin pieces and cooked chestnut kernels for 4 minutes.

After the onion strips are fried until soft, add the chopped yellow pepper strips, add the red pepper powder, stir well, and continue stirring 1 min.

Pour chicken soup and light cream into the pot, stir well with the ingredients, turn to low heat, cover with slow cooking 15 minutes, then add French powder, and finally add salt and white pepper. It can be served with rice or bread, which tastes better.