Cooking steps:
1. Stir fry pumpkin silk
Instruments: tender pumpkin half.
Seasoning:green onion, salt, sugar, chicken essence
Exercise:
1. Thin the surface of the pumpkin with a knife and scrape the pulp with a spoon.
2. Roll into thin julienne strips (slowly shred with a knife, don't rub the cutting board)
3. Heat a wok, drain the oil, and stir-fry the chopped scallions for flavor.
4. Stir fry the shredded pumpkin for about a minute, add salt, a little sugar and chicken seasoning.
2. leek fried pumpkin
Materials: pumpkin 1.
Seasoning:shallot, garlic powder, olive oil, salt
Practice:
1. Peel the pumpkin and cut into slices.
2. When the frying pan is 80% hot, add garlic powder to the aroma.
3. After the aroma, put the pumpkin slices stir fry.
4. Stir-fry can be added to the pot of water from time to time, but not too much.
5. Add salt and stir well.
6. Once the pumpkin is almost soft to fluffy, you can turn off the heat.
7. Sprinkle with scallions and serve.
3. Pumpkin and shredded potatoes
Materials:200g pumpkin, 200g potatoes.
Accessories:1 green pepper, 1 red pepper.
Seasoning:moderate oil, salt, chicken essence, sugar.
Practice:
1. Shred the potatoes, pumpkin, green pepper and red pepper respectively.
2. Heat a frying pan and stir-fry the shredded pumpkin until soft.
3. Add the shredded potatoes, toss to coat, add 2-3 tablespoons of water and cook for 2-3 minutes.
4. Add salt to taste.
5. Add shredded green and red bell peppers, stir-fry well, add a little chicken essence or sugar to taste.
4. Garden Pumpkin Pie
Ingredients:250g of pumpkin and 120g of whole wheat flour.
Accessories:2 eggs, optional shrimp peel, (wire grater, five-star omelette ring. Optional)
Seasoning:2 small green onions, 1/4 teaspoon of pepper powder, salt, chicken essence.
Practice:
1. Peel and remove the pith from the pumpkin, and use a slicer to cut the pumpkin into thin julienne strips.
2. Wash the shrimp skin and cut the scallion into pieces.
3. Put whole-wheat flour, shrimp, scallions and eggs into the bowl of shredded pumpkin.
4. Mix well with chopsticks.
5. Put oil in a pan and turn on low heat. Put the omelet in. Use chopsticks to wedge the pumpkin batter into the omelette until the batter is flush with the omelette. Be careful that the batter fills the inside of the omelette.
6. Also fry on low heat. Fry on one side until golden brown, about 3 minutes. Turn the handle of the omelette straight 180 degrees and fry the other side until the other side is also golden brown. Use a knife to cut the pumpkin pancake along the inner edge of the omelette.
5. Scrambled salted duck egg with shredded pumpkin.