Ingredients: pumpkin 300g red pepper 1 green pepper 1 garlic 2 petals.
Seasoning: salt 1/4 tsp white vinegar.
Production process:
1, wash pumpkin, peel and cut into filaments, wash green pepper and cut into filaments.
2, the right amount of water to boil, pour into the pumpkin shreds, blanch and remove.
3. Heat the oil in the pot to 70% heat and saute the garlic paste.
4. Pour in shredded pumpkin and shredded green pepper, stir-fry until the shredded pumpkin becomes soft, and add a small amount of vinegar.
5, according to personal taste into the right amount of salt.
6. Stir well.
7. Tips:
1, if it is tender pumpkin, you don't need to peel it, and frying it with the skin is also delicious.
2. When frying shredded pumpkin, you can put a small amount of vinegar, which can not only keep the fragrance of pumpkin, but also prevent pumpkin from being too ripe and shapeless when frying.
3. Storage of Pumpkins
Pumpkins are relatively easy to store. As long as they are kept in a cool place, they can be stored for about one month, and they can be stored for 2-3 months in the freezer. If it is a cut pumpkin, you need to remove the pulp before preservation, otherwise it will easily rot and deteriorate from the heart. Wrap it with plastic wrap and keep it in the refrigerator for about a week.
Second, stir-fried pumpkin with black bean and garlic
Ingredients: pumpkin 1/4 douchi, 2 tablespoons garlic, 3 petals corn oil 1.5 tablespoons salt 1/2 teaspoons chicken essence 1/4 teaspoons sugar.
Production process:
1, peeled pumpkin and seeds, sliced, washed lobster sauce with water, and mashed with garlic.
2. Heat the oil pan, saute the garlic and lobster sauce, add the pumpkin and stir well.
3. Add a little water and simmer until soft, stir fry halfway.
4. Season with salt, sugar and chicken essence.
Third, lily fried pumpkin
Ingredients: pumpkin, half lily, 4 salts, 3g oil 15ml.
Production process:
1, cut the pumpkin in half, peel off the skin, dig out the inner pulp, and cut it into pieces with appropriate thickness.
2. Peel the lily into petals, remove the brown part outside and wash it.
3. Boil the water in the pot with high fire, blanch the lily petals for two minutes, remove and drain.
4. Add oil to the wok, add pumpkin slices when it is 70% hot, and stir well.
5. Add the right amount of water to slightly soak the pumpkin. After the fire is boiled, simmer for seven or eight minutes until the pumpkin is cooked and soft.
6. There is still a small amount of soup in the pot. Add the lily to stew for two minutes, add salt, stir fry for two minutes and dry the soup.
4. Fried pumpkin with salted duck egg yolk
Ingredients: pumpkin, half salted egg yolk, 5 pieces.
Accessories: salt 5g chicken essence 3g chives 1 root vegetable oil 1 tablespoon.
Production process:
1, peel the pumpkin and cut it into small pieces, cut the chives into chopped green onion for later use, and add a little yellow wine to the salted egg yolk and put it in the pot.
2, steamed and crushed for later use, put the right amount of vegetable oil in the pot and heat it.
3. Add the chives, then add the pumpkins. (I poured the pumpkins first, forgot to put the shallots, and then added them immediately.) Stir-fry over medium heat until the sides of the pumpkins are soft and ripe.
4. Add appropriate amount of salt and chicken essence, then add salted egg yolk and stir fry evenly.
Five, ham sausage fried pumpkin
Ingredients: pumpkin 300g ham sausage 150g garlic slices, red pepper, refined salt and edible oil.
Production process:
1, ingredients, sliced pumpkin, sliced ham
2. Shred red pepper, slice garlic and stir-fry garlic slices in warm oil.
3, add pumpkin, stir fry, add some boiling water when frying, and cook it a little (because it is a bit thick).
4. When the pumpkin is 80% ripe, add shredded ham, shredded red pepper and stir-fry, add salt and stir-fry, and serve.