How to make three fresh pumpkin tarts, stir fried thousand pieces of pickled edamame, broccoli mixed

Three fresh pumpkin tarts.

Ingredients: 1 pumpkin, 250 grams of shrimp, 500 grams of minced pork, 100 grams of minced winter bamboo shoots and minced water chestnuts, 2 eggs (take egg whites), sesame oil, salt, minced green onions, minced ginger.

Method: 1. Remove the shrimp to the sand line, wash and chop; Mix the minced winter bamboo shoots, minced water chestnuts with minced pork, minced shrimp, egg white, salt, sesame oil, minced green onion and minced ginger to make the filling.

2. Peel and flesh the pumpkin, cut it into pieces, spread the finished filling evenly on the pumpkin, then put it on a large flat plate, and steam it for 15 minutes.

Stir-fried 1,000 pieces of pickled edamame.

Method: 1. Qianzhang can be shredded by the store and brought back to blanch. After buying the pickles, rinse them slightly and chop them into minced pieces. Peel and wash the edamame and blanch it in hot water.

2. Pour oil into the pot, first put the pickles and stir-fry, you can add a little sugar, then put the thousand zhang into the stir-fry, add water, add a little salt, put the edamame in and stir-fry it to get out of the pot.

Broccoli mixed with lotus root.

Ingredients: lotus root, broccoli, sesame oil, salt, chicken essence, sugar, white vinegar.

Method: 1. Break the broccoli into small florets, wash them, and soak them in cold water for about 10 minutes.

2. Peel and wash the lotus root and cut it into small cubes. Cool water.

3. Blanch the diced lotus cabbage in a pot and drain the water.

4. Blanch the broccoli in the pot and drain it.

5. Place the drained broccoli and diced lotus root in a container.

6. Add sugar to the bowl, add a small amount of salt, chicken essence, add white vinegar and stir well, add sesame oil and stir evenly to make a sauce.

7. Pour the sauce into a container with broccoli and lotus root, stir well and serve.

Korean-style cold salad with bellflowers.

Ingredients: bellflower, vinegar, sugar, sesame oil, fish sauce, sesame seeds.

Method: 1. Peel and shred the bellflower and wash it, put it in a pot and boil it to remove the bitterness, and pick it up for later use.

2. Adjust the sauce: vinegar, sugar, sesame oil, fish sauce (it doesn't matter if you don't have it), sesame seeds (crushed), the amount of sauce can be increased according to the amount of bellflower!

3. Add the pre-adjusted sauce, mix and stir well, and you can (after mixing, put it in the refrigerator for about half a day, the taste will be better).

I think that the method of Korean cold bellflower is to first wash the bellflower with water, then salt it for a period of time, and finally cut it into evenly sized pieces and put it in a basin to mix, which makes the Korean cold bellflower not only very delicious, but also its nutritional value is also very high.

Broccoli mixed with lotus root, blanched lotus root and broccoli for later use, drained broccoli and lotus root are placed in a container, add sugar, salt, chicken essence, white vinegar and sesame oil to the bowl and stir evenly into a sauce. Pour the sauce into a container with broccoli and lotus root, stir well and enjoy.

Peel and shred the bellflower, wash it, put it in a pot and boil it to remove the bitterness, remove it, add the pre-mixed sauce, mix and stir well.