Bebe pumpkin to determine the maturity of the method of looking at the color, look at the tip of the melon, press the pumpkin and so on.

1, look at the color

Selecting the shellfish pumpkin, the first place to look at is its color, know that the mature shellfish pumpkin color is dark green, looks particularly attractive, because the less mature shellfish pumpkin color is light green, the taste is worse, there will be no sweetness, the old shellfish pumpkin is dark green, water is particularly small, and the old shellfish pumpkin is dark green, water is very little, it tastes very firewood. Older Pui Pui squash is dark green, with very little moisture, and tastes very faggy, while dark green Pui Pui squash tastes softer and more flavorful.

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2, look at the melon tip

Melon tip if relatively fresh, that is the bebe pumpkin is just picked soon, not only fresh, and eat up the taste will be better, but if the melon tip of the color black or wilted, that this bebe pumpkin picking a long time, and is not as fresh as before, eat up the texture will deteriorate, and even have the deterioration of the situation.

3, press pumpkin

Ordinary pumpkin skin will be relatively soft, pinch a little hard to pinch, elasticity is also relatively good, but the shellfish pumpkin skin is particularly hard, a little bit of force is not able to press it into the skin of the pumpkin, the harder the shellfish pumpkin will taste better, so in the purchase of the shellfish pumpkin, you can use your hand to press the pumpkin, this will be a good way to distinguish between the pumpkin and the pumpkin. This will be able to distinguish well.

Pumpkin baked rice practice:

Materials preparation: PuiPei pumpkin, glutinous rice, jujube and so on.

1, pumpkin peeling, with a knife to remove the top of the pumpkin, you can cut into some patterns.

2, remove the flesh, hollow out the pumpkin.

3, soak the glutinous rice for 3~5 hours, you can crush it with your fingers.

4, fishing out the glutinous rice into the pumpkin, be careful not to fill too full, about two thirds of it can be, and then into the jujube.

5, cover the lid, use chopsticks, or a knife to poke a few holes in the top, so that the rice is easier to cook.

6, high heat steaming for about an hour can be out of the pot.