Pumpkins can be eaten raw, of course, but the taste and taste of raw pumpkins are extremely poor, and there is no good technical data for cooking raw pumpkins. Moreover, I have seen that raw pumpkins have medicinal functions in the information. If it is not particularly necessary, it is recommended to cook them and eat them! Here are some delicious methods of pumpkin: pumpkin porridge, mung bean pumpkin porridge, fried pumpkin powder, egg yolk pumpkin, pumpkin cake, dry steamed pumpkin, pumpkin preserved fish, pumpkin clam and so on. Hello everyone, pumpkin is a kind of health food, which can be described as good quality and low price. Let's talk about the cooking method of pumpkin. The common names of pumpkins are pumpkin, pumpkin and pumpkin. It is cultivated all over the world. Fruits are used as vegetables; Seeds are edible with oil, and seeds (pumpkin seeds) and pedicels are often used as medicine, which can repel insects, strengthen the spleen and breastfeed. Nutritional value of pumpkin: Pumpkin not only has high edible value. It also has a dietotherapy effect that cannot be ignored. According to "Southern Yunnan Materia Medica", pumpkin is warm, sweet and non-toxic. Into the spleen and stomach, it can moisten the lungs and replenish qi, eliminate phlegm and concentrate, expel worms and detoxify, treat cough and asthma, treat lung abscess and constipation, and has diuretic and beauty effects. A study shows that pumpkin and corn pigment can help women prevent blindness. Pumpkin is rich in vitamins, among which D- carotene and vitamin C have certain effects on scavenging free radicals that can cause cancer, arteriosclerosis and myocardial infarction. In addition, pumpkin also plays a certain role in preventing cancer, lifestyle diseases and aging. Pumpkin is rich in pectin and trace element cobalt. Pectin can delay the absorption of sugar and lipid in intestine, and cobalt is an essential trace element for islet cells to synthesize insulin, so eating pumpkin often helps to prevent and treat diabetes. Pumpkin can also eliminate the mutation of carcinogen ammonium nitrite, and pectin can neutralize and remove some heavy metals and pesticides in the body, so it has the functions of preventing cancer and poisoning, and can help patients with liver and renal failure to enhance the regeneration ability of liver and kidney cells. The methods of purchasing, preserving and eating pumpkin are fully mature, and the surrounding stems will shrink and wither. Pumpkins with neat appearance, hard skin and relatively heavy weight generally taste better. Melon may go bad if it has nicks, holes or traces soaked in water, or mildew. If you choose chopped pumpkins, you should generally choose chopped fresh ones, dried seeds and incomplete ones. Pumpkin is very easy to store in yellow-green vegetables, and the whole pumpkin can be stored in the refrigerator for 2 ~ 3 months. Therefore, in the winter when vegetables were scarce, most people would store pumpkins as an important source of vitamins. Pumpkin is easy to deteriorate from the heart after being cut, so it is best to hollow it out with a spoon and wrap it with plastic wrap, so it can be stored in the refrigerator for 5 ~ 6 days. Precautions for pumpkin cooking: The skin of pumpkin is rich in carotene and vitamins, so it is best to eat it together. If the skin is hard, cut off the hard part with a knife before eating. When cooking, the heart of pumpkin contains five times as much carotene as the pulp, so try to make full use of it. Crystal pumpkin chicken jiaozi: main ingredients: cooked noodles, auxiliary materials: chicken, pumpkin, fungus, corn kernels, peas, seasoning: salt, sesame oil, cornmeal. Cooking method: 1. Put the cooked noodles and raw flour in a container at a ratio of 3.5: 1, add boiling water and mix the noodles; 2. Add pumpkin kernels, fungus, corn kernels, peas, salt and sesame oil to the chicken, mix well to make stuffing, make jiaozi with bread, boil and steam for 6-7 minutes. Features: crystal clear, unique taste. The method of pumpkin porridge is 1: raw materials: 500 grams of pumpkin, 2 spoonfuls of glutinous rice flour, and appropriate amount of sugar. Practice: 1, pumpkin peeled, washed and cut into thick slices, steamed and pressed into mud with a spoon. 2. Put the pumpkin puree into a small pot, add appropriate amount of water and bring to a boil, then add glutinous rice flour and stir until it is sticky and shiny, and add appropriate amount of sugar according to personal preference and stir evenly. Hot food in winter is more refreshing in the refrigerator in summer. Method 2 of pumpkin porridge: Ingredients: rice 3 Liang (105g), water 12 cup, pumpkin 1/2 kg (280g), crystal sugar 6 Liang (2 10g), fresh lily 1 2 (380g). Peel the pumpkin, remove the pulp and cut it into 1/2 inch cubes. Take out the petals of fresh lily, wash and put pumpkin into porridge, continue to cook for 20 minutes, and add rock sugar to taste. Finally, add fresh lily petals and roll them up. The practice of millet and pumpkin porridge: raw materials: millet 100g, water 10 cup, pumpkin 1-2 kg, a little crystal sugar or honey. Practice: Wash the rice, peel the pumpkin, cut it into 1/2-inch cubes or slices, put it in water, simmer for about 30 minutes, and add crystal sugar or honey. Mung bean pumpkin porridge: Wash mung bean and cut pumpkin into small pieces. Boil mung beans into mung bean soup first. When it is almost cooked, pour the pumpkin into the pot and continue cooking until the pumpkin becomes noodles. Mung beans are cool to relieve summer heat. Because the sweetness of pumpkin is in the soup, it tastes sweet and refreshing. Stir-fried pumpkin powder: main ingredients: pumpkin, vermicelli accessories: pork belly, onion and ginger seasoning: salt, chicken essence, sugar, soy sauce and sesame oil. Cooking method: 1. Shred pork belly, pumpkin, onion ginger and soaked vermicelli for later use; 2. Light the pan and pour in the oil. When the oil is hot, add shredded pork, onion and ginger, stir fry, add a little soy sauce, stir fry pumpkin with high fire, add salt, add vermicelli and continue to stir fry, add chicken essence, sugar and sesame oil to taste and stir well. Practice of egg yolk pumpkin: Material: peeled pumpkin half a catty (cut into strips), cooked salted egg yolk three seasonings: salt and edible oil Practice: 1. Peel the pumpkin first. 2. Cut the pumpkin, remove the seeds, and then cut it into strips with uniform size. 3. Peel and wash salted duck eggs. Crush the yolk with a knife. Half a catty of pumpkin strips needs 3-4 salted egg yolks. (When choosing salted duck eggs, it is best for the merchant to open them. It is best to buy free-range duck eggs in the countryside, which are fragrant in yolk and oily. 4. Duck eggs are high in cholesterol, so don't eat too much! 5. Boil the pumpkin, don't cook it for too long. (I suggest you try it if you are inexperienced, just don't push too hard. In addition, if it is not boiled, you can also roll flour and fry it directly. ) 6. Put oil in the pot. When the temperature reaches, put the crushed duck egg yolk into the stir-fry dish. Be sure to use a small fire. Stir-fry until the yolk bubbles, add a little water, never more! Water is added because the yolk will be drier and thinner after foaming. 7. The egg yolk is salty. Add a little salt, add the boiled pumpkin and stir well. The egg yolk will stick to the pumpkin like foam. Note: 1, this dish cannot be seasoned with chicken essence and monosodium glutamate. And it smells fishy after being added. Seasonings are only edible oil and salt; 2, a little more oil; 3. Keep stirring, and the pumpkin will be basically cooked after discoloration. Practice of pumpkin pie: materials: pumpkin, honey, flour, glutinous rice flour, bread crumbs, cooking oil. 1, cut the pumpkin into pieces, remove the pulp, steam, peel and mash, and add honey, flour and glutinous rice flour to make soft pumpkin dough. Make a small dose first, then press it into a small round cake and soak the bread crumbs evenly. 2. Add oil to the pot and fry the pumpkin pie until golden brown. Ingredients: pumpkin, glutinous rice flour. Ingredients: white sugar, sugar rice flour (white sugar and japonica rice are ground into powder together). Practice: peel the pumpkin, cut into pieces, steam it, mash it, add glutinous rice flour and white sugar, then knead it into dough, make it into small doses, then press it into small round cakes, then dip it in a thin layer of sugar rice flour and fry it in an oil pan until golden brown. Dry steamed pumpkin: raw pumpkin. /TD & gt； Production process: 1. Cleaning pumpkin, removing pedicels, peeling and seeds, cutting into pieces with a length of 12 cm, a width of 5 cm and a thickness of 4 mm, salting, rolling with rice flour and starch, frying in a soybean oil pan until it turns yellow, taking out, putting in a steaming bowl, adding the soaked vegetable juice, sealing with oil paper, putting in a steamer, and separating. Stand by for number three. Put soybean oil in a wok, heat it, add hot sauce, stir fry slightly, then add ginger and garlic slices, sugar, monosodium glutamate, Chili noodles and steamed pumpkin slices, stir fry quickly, take out the pan, put it in a plate, and pour sesame oil to get the stewed fish breast of pumpkin: main ingredients: pumpkin, grass carp accessories: ginger, onion seasonings: salt, chicken essence, pepper, etc. 2. The electric cooker is electrified to heat and drain oil. When the oil is hot, stir-fry the onion and ginger first, and then add the fish pieces. Then add pumpkin, cooking wine, salt and a proper amount of clear soup in turn, cover the controller and set up a soup viewing stall. 3. The electric cooker is insulated and can be eaten after pressure relief. Features: Fresh, salty, sweet and nutritious food. Double-fungus pumpkin: main ingredient: pumpkin auxiliary material: straw mushroom, fresh mushroom and leek seasoning: salt, chicken essence, lobster sauce, starch and garlic. Cooking method: 1. Cleaning pumpkin, removing seeds and cutting into pieces, respectively cutting straw mushroom and fresh mushroom, slicing garlic and leek; 2. Put oil in the pan, stir-fry pumpkin and garlic slices over high fire, add straw mushrooms and mushrooms after stir-frying, add lobster sauce, water, salt and chicken essence, stew for 3-5 minutes, thicken water starch and sprinkle with leeks.