How to make pickles for tender pumpkin with raw or cooked, how to pickle it

If it's fresh, I suggest you boil the melon in water and put the cabbage in it when it's about to be cooked. If you like to eat oil, put some oil and salt, if you don't like to eat greasy, it's fine, because it will feel very sweet, if it's an old pumpkin, my suggestion is that either you just cook pumpkin soup, or just cook cabbage soup, because old pumpkins are generally sweet, it's not good to put cabbage, and the eggplant will be fried and eaten, I don't know if you accept my statement.

1. Preparation of pumpkin pickled pickles:

Appropriate amount of pumpkin, some Chinese cabbage, appropriate amount of chili pepper, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of garlic, appropriate amount of Sichuan pepper.

Second, pumpkin pickled pickles method steps:

1.After washing the pumpkin and Chinese cabbage with water, use a kitchen knife to cut the head and tail of the pumpkin little by little, and then cut it into slices or blocks, and put the Chinese cabbage in a ventilated place to cool for one to two days.

2.Find a jar, add the prepared Chinese cabbage to it, divide it into evenly divided into several equal parts, and put it into the jar, and then spread a layer of salt on each layer of Chinese cabbage. Place the pumpkin on top and cover it with salt as well.

3.Add an appropriate amount of garlic, Sichuan pepper, chili pepper and chicken essence. You can also add something else you like.

4.Large stones are found to press the surface and marinated for a few days before they are ready to eat.

3. Problems to be paid attention to in the pickling method of pumpkin pickles:

1.When choosing pumpkins, you should choose the ones with a more complete body, and also see if they are fresh.

2.You can add other spices you like, but it's not easy to have too much, too much, and the taste will have an impact.

3.After adding the seasoning, you must remember to stir well, otherwise it will cause uneven distribution of flavor and affect the taste.

4.During the pickling process, you must remember to isolate the oiliness, and put it in a cool and ventilated place when salting.

1. Preparation of pumpkin pickled pickles: appropriate amount of pumpkin, some Chinese cabbage, appropriate amount of chili pepper, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of garlic, appropriate amount of Sichuan pepper.

Pumpkin makes us a common vegetable, and the most common way to do it at the table is to simply make it into a stir-fry. Or pumpkin porridge, fried pumpkin strips, pumpkin cakes, etc., these are common, but sad but there are many practices, egg yolk we all know is rich in lutein and zeaxanthin, which are very good for the eyes, if the two are combined, it is very good for the body organs, so what are the practices about pumpkin salted egg yolk?

Pumpkin (Latin scientific name: cucurbitamoschata, known as hanging gourd in Shandong, and cucurbitamoschata) in Northeast China. Edible, there are two kinds of orange and cyan, the shape is oblate or irregular gourd shape, the unripe fruit is crispy and the flesh is dense, it can be garnished, filling, the ripe fruit is sweet noodles, and the porridge can be boiled.

The yolk is the yellowing part of the inside of the egg. The protein of eggs is concentrated in the egg white and egg film, and the rest of the nutrients are concentrated in the yolk. Egg yolk is rich in fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements.

200g old pumpkin, 2 duck egg yolks, appropriate amount of salt, appropriate amount of chicken essence, 1 carrot.

1.Prepare the ingredients.

2.Peel the pumpkin and cut into uniform strips.

3.Take a pot of hot water, blanch the pumpkin strips a little and remove the water for a few seconds, to prevent the pumpkin from rotting for too long.

4.Duck egg yolks are pureed with a spoon.

5.Heat oil in a pan and stir-fry with egg yolk puree.

6.Add pumpkin strips and stir-fry until the pumpkin strips are evenly hung with egg yolk paste, and add a small amount of salt and chicken essence to taste.

7.Remove from the pan and serve on a plate and decorate with carrot skins rolled into flowers.

If the duck egg yolk you buy has a fishy smell, you can soak it with a little white wine in advance, and don't buy too old if you stir-fry pumpkin, it is easy to fry.

In addition to paying attention to the pumpkin is easy to rot and is not suitable for long-term scrambling, it is also necessary to pay attention to the problem of choosing egg yolks, you can choose fresh duck eggs and eggs, from which you can get egg yolks, you can also directly buy salted duck eggs and then take out the yolks to eat, the steps may not be too different, but the essentials of the operation are the same, and you should also pay attention to the amount of cooking oil when frying.

Materials:

1 lemon, 1000 grams of sugar, 720 ml of apple cider vinegar, 110 grams of peeled and chopped ginger, 2 cinnamon sticks, 20 black peppercorns, 1 tablespoon of salt, 1 sweet pumpkin (about kilograms), peeled, seeded and pulped, cut into rectangular pieces.

Method

1.Lemon peeling. In a large pot, add yellow lemon zest, sugar, vinegar, ginger, cinnamon, peppercorns and salt, simmer for 5 minutes, stirring until sugar dissolves. Add the pumpkin and continue to cook for 15 minutes, stirring occasionally, until the pumpkin is slightly cooked.

2.Scoop up the pumpkin with a colander and place it into sterilized large-mouth glass bottles (about 8 x 250 ml or 4 x 500 ml glass bottles). Pour in the broth at a distance of centimeters from the mouth of the bottle.

Seal and store in the refrigerator for up to 1 week. If the bottle is sterilized according to the glass bottle manufacturer's instructions, the storage time may be extended.