Most people like to blanch the zucchini in the pot, but it is wrong to do so. Zucchini can be eaten directly. If you blanch in the pot, it will make the zucchini taste worse, so the correct way is to add salt and pickle it to kill the excess water, and the zucchini will be more crisp and tender. Zucchini is best operated with a silk-rubbing tool, and it will taste better if it is rubbed into slightly thinner silk. Of course, if your knife is good, you can cut it yourself.

If you like spicy taste, you can choke the pot with dried red pepper in advance, and then pour Chili oil on the shredded pumpkin. The taste is particularly good. The seasoning juice can be matched according to your personal preference. If you like spicy food, you can also add some millet or Chili oil.

How to choose zucchini

1, according to the shape.

The reason why zucchini is called this name is because its shape is somewhat like a gourd, but it has no concave part in the middle, and the whole is in a state of big and small, so the zucchini with a larger lower part should be chosen.

2. Look at the skin of zucchini

There will be a layer of velvet thorns on the surface of fresh zucchini, which will feel a little prickly when touched. After a few days of storage, the velvet thorns on the surface of zucchini will fall off, which can be seen from the freshness of zucchini.

3. Observe the color

There are probably two colors of zucchini, one is bluish white, the other is tender green, bluish white zucchini is suitable for wrapping jiaozi, while tender green zucchini is suitable for cooking.