Raw materials:

Soybean 1 3 cup, brown rice 1 cup, pumpkin120g, 6 cups of water, salt1spoon.

Practice:

1, washed soybeans and soaked in water for 3-4 hours, washed brown rice and soaked in water for about 1 hour.

2. Peel the pumpkin and cut it into small pieces for use.

3. Put soybeans and 6 cups of water in the pot and cook over medium heat until the soybeans are tender.

4. Add brown rice and pumpkin, and boil over high fire. 5, then change the small fire and cook slowly until the beans are crispy and fragrant.

2 "white radish slimming porridge"

Raw materials:

White radish 1 root, rice 1 cup, coriander powder 1 tablespoon, 6 cups of water, salt 1/3 tsp.

Practice:

1, rice washed and soaked in water 1 hour for later use.

2, white radish peeled and shredded, broken with a blender.

3, put rice and 6 cups of water in the pot, boil it with high fire, add white radish, and cook it slowly until the porridge is thick.

3 "Mung bean kernel barley porridge"

Raw materials:

Mung bean kernel 1 3 cup, coix seed rice13 cup, rice13 cup, lemon peel1spoon, 8-9 cups of water and 0/2 cups of sugar/kloc-0.

Practice:

1, mung bean kernel, coix seed rice and rice were washed and soaked in water 1 hour.

2. Add mung bean kernel, coix seed rice, rice and 8-9 cups of water into the pot. After boiling with high fire, cook with low fire until the porridge is thick, and add sugar to taste.

3. Sprinkle lemon dander before the pot.

4 "Yam and pumpkin porridge"

[Ingredients] 30g of pumpkin, 30g of yam and 30g of japonica rice.

[Production] Dice the pumpkin, slice the yam, and cook it with japonica rice to make porridge.

[Usage] Take it at will, 2-3 times a day.

[Efficacy] Tonifying the middle energizer to quench thirst. Suitable for diabetes.

5 "Home cooking-tender pumpkin porridge"

Raw materials:

Tender pumpkin 1 00g, clam 1 00g, sesame oil1tablespoon, 2 cups of japonica rice, 0/0 cup of washed rice water, and 0/0 tablespoon of soy sauce.

Making:

(1) Soak rice in rice washing water.

(2) Dig out clam meat and stir-fry with sesame oil, then pour rice water, add rice and cook for about 30 minutes with low fire.

(3) Season the rice with soy sauce after cooking.

(4) Before putting out the fire, shred the tender pumpkin, put it in the pot and put it in a bowl when cooked.

6 "Pumpkin porridge

Ingredients: fresh pumpkin, rice

Practice: Wash the pumpkin, remove the seed pulp and cut it into small pieces one centimeter square. Wash the rice clean, put it in the pot, soak it in water for about one centimeter, first boil it with high fire, then add the pumpkin pieces, and simmer it with low fire until the pumpkin is crisp and rotten into porridge.

7. Pumpkin porridge

Materials:

20 grams of pumpkin, peeled and diced diced, 3 tablespoons of water, milk powder 1 tablespoon.

Practice:

1, put the above materials into the pot.

2, boil, continue to cook on low heat 15 minutes (remember to stir several times).

Tip: Early weaning diet (5 months)

8. Pumpkin porridge

[Ingredients] 500 grams of pumpkin and 200 grams of rice.

[Method] Cut the pumpkin into small pieces and cook it with rice to make porridge.

[Service method] It can be used as the main and non-staple food in the morning and evening.

[Efficacy] Treat summer heat, tiredness, polydipsia, dysuria and other symptoms.

Note: Modern medical research has confirmed that pumpkin can effectively prevent and treat diabetes, hypertension and some liver diseases. Pumpkin is also known as one of the "anti-cancer foods".

1 "Detailed production method of a large number of dried pumpkins:

Pumpkin has high nutritional value. Every 100g of fresh pumpkin contains 91.9 ~ 97.8g of water, 0/.3 ~ 5.7g of carbohydrate, 0.57～2.4mg of carotene, other vitamins (VC, VB, VE, etc.) and amino acids (citrulline). Pumpkin also has a certain medicinal value, and it is a maintenance food for children, the elderly, patients with indigestion, hypertension, nephritis, etc. For diabetics who can't eat too much sugar, it's okay to eat pumpkin. Because physiological active substances such as cucurbitacin, trigonelline and pectin in pumpkin can catalyze the decomposition of carcinogenic nitrosamines, accelerate the dissolution of kidney calculi and bladder stones, help eliminate excess cholesterol in human body and prevent arteriosclerosis. Pumpkin also has the function of improving eyesight and treating asthma. Eating pumpkin often can prevent night blindness. Dried pumpkin is simple to make and convenient to eat. Its making method is as follows: aged pumpkin → processing → slicing → airing → steaming → drying in the sun → pulping → sizing → drying in the sun → packaging → finished product.

I. Handling

Select the ripe pumpkin with hard skin, long maturity and orange-red meat, wash it, cut it open, peel it, remove seeds and remove the pulp.

Second, slice

After being treated, the pumpkin was cut into circular slices with a thickness of about 5mm and soaked in water for 30min.

Third, drying

Evenly string coils of pumpkin slices on a bamboo pole to dry for about 5 days until the hand feels dry.

Fourth, cooking

Put the dried pumpkin slices in a steam pot, steam them for about 6min, take them out, quickly cool them, spread them on a bamboo screen and dry them until the water content is below 10%.

V. Pulping

In a stainless steel pot, put a certain amount of water, boil it, mix the starch evenly with cold water [the ratio of starch to water is (8 ~10):100], then slowly pour it into boiling water, and stir it while cooking until it is pasty.

Six, sizing

Put the dried pumpkin slices into the slurry, evenly spread a thin layer of slurry, immediately spread it on a bamboo screen for insolation 1d, or spread it on a baking tray, bake it in an oven, control the temperature at 55 ~ 65℃, and naturally cool it when the slurry on the surface is dry enough not to stick to hands and has certain elasticity.

Seven, packaging

The cooled pumpkin slices are dried pumpkins, which are packed in food plastic bags or plastic boxes.

Eight, finished products

It is golden yellow and translucent, sweet and fragrant in taste, delicate and refreshing after eating, and has certain toughness, low price and good quality, and can be eaten for a long time.

Nine, a few notes

1. Choose fully ripe pumpkin with thick and hard skin, which can't be scratched by fingernails. The skin has thick wax powder, and the skin is red.

2. Pumpkin slices must be dried thoroughly before cooking, otherwise the appearance, shape and texture of the finished product will be affected.

3. Sizing is the key to dried pumpkin, which can improve the color, texture and flavor of dried pumpkin. According to different tastes, some sesame seeds, sugar and orange peel can be added.

4. Because the dried pumpkin contains less sugar, it is especially suitable for children, the elderly and diabetics.

1 "Modified Baked Pumpkin with Egg Yolk (Figure)

Materials:

Half a pumpkin, 3 salted duck eggs, and salt.

Practice:

1. Peel the pumpkin, remove the seeds and cut it into pieces-any piece will do, depending on what you like. Don't be too big if you want to hang it and fry it. Put salt in the water and cook it. Hou Jun taught us that it seems that the pumpkin is cooked at 7 or 8 degrees. Practical experience tells us that we should not listen to him, but must be cooked. Otherwise, it is impossible for the pumpkin to mature from 7 or 8 degrees because it is fried with egg yolk for a short time.

2. Pour a little oil into the pot, put the egg yolk in, and push it clockwise with the back of the shovel. Be careful not to overheat the oil temperature. If it is hot, you can start it first, and then start it when it is not hot.

3. It's almost enough to fry the egg yolk to this extent.

4. Pour the filtered pumpkin into it and stir fry, so that the egg yolk is evenly attached to the pumpkin.

5. Then you can put the plate in the pan.

Like the oiled bucket, you can fry the pumpkin paste and pour it into the salted egg yolk while it is hot. The fried pumpkin skin is crisp and tastes better. I don't like fried food, and I'm too lazy to cook it myself, so I improved it.

2 "Egg yolk pumpkin"

Features: golden color, salty, sweet and fragrant, crisp and waxy skin and unique flavor.

Ingredients: pumpkin salted duck eggs

Decorative material: coriander

Seasoning: salt chicken powder 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 the salted duck eggs and clear them. Crush the yolk with a knife. Half a catty of pumpkin strips needs 3-4 large salted egg yolks. (When choosing salted duck eggs, it's best for merchants to open them. If you can buy the best free-range duck eggs in rural areas, the yolk is fragrant and oily.)

4, duck egg yellow cholesterol content is high, don't eat too much!

5, boiled pumpkin, don't cook for too long, (I suggest you try it without experience, not too hard. )

6. Add oil to the pot, and add the crushed duck egg yolk to the stir-fry when the temperature is up. Be sure to use a small fire. Stir-fry until the yolk bubbles, add a little water, never more! (Add water because the yolk will be drier and thinner after foaming.)

7, the egg yolk has a salty taste, add less salt, a little chicken powder, add the boiled pumpkin and stir fry evenly, and the egg yolk will stick to the pumpkin like foam.