Japanese chestnut pumpkin practice, 18 homemade chestnut pumpkin

1.Pumpkin (called Japanese pumpkin), after the pumpkin is washed, make a small opening on it and scoop out most of the seeds inside. So that it is empty in the middle, 2Next, you can put washed red dates (pitted), raisins, walnuts, badamu, chestnuts and so on. After these things are stuffed into the pumpkin, you can put a layer of aluminum foil under it, wrap the bottom part of it slightly, cover the small opening on it (it is better to use its own part, fix it with a toothpick, so that it is easy to open the opening), put it in the oven, 200 degrees, and you can eat it after 2 hours.

3.Oh, by the way, there is a very fragrant smell in the middle, don't think it's good, you have to wait until the taste becomes very sweet, sweet and fragrant before taking it out [smile] I baked it for 2 hours and 20 minutes, super delicious.

The content of vitamins and carotene in chestnut pumpkin is relatively rich, which can improve visual fatigue, and can also play a role in lowering blood pressure and blood lipids, and also has a good regulatory effect on high blood sugar, and is suitable for people with cardiovascular and cerebrovascular diseases and diabetes.

How do you eat chestnut pumpkin?

Autumn is the harvest season, the golden pumpkin is ripe, and this green-skinned small round pumpkin has gradually entered everyone's field of vision, it belongs to a special breed of pumpkin, because it tastes like chestnut fragrant and glutinous, and is also called chestnut pumpkin. In addition to the appearance is slightly different from the golden yellow color of the ripe long pumpkin, the taste is more tender, waxy, less fiber, small size, especially easy to steam, because it is soft and glutinous, with a chestnut taste, it is also very suitable for making baby food.

Personally, I also like this little chestnut pumpkin very much, there is no burden to eat more than a pound, no waste, and there are various ways to eat, so I will share 3 kinds of food made of chestnut pumpkin that I like, I hope you like it!

Steamed chestnuts. Needless to say, the most authentic and delicious way to eat chestnut pumpkin must be steamed.

Ingredients: 1 chestnut pumpkin.

Brief steps: 1. Clean the chestnut pumpkin, split it in half, then remove the seeds and cut them into small petals.

2. Put water in the steamer, put it in the pot on cold water, and steam it for another 15 minutes after steaming on high heat.

3. Steamed chestnut pumpkin, soft and glutinous and delicious, dense and delicate, it is also quite good to directly take the meat and mash it into a puree to make baby food, compared with ordinary long pumpkin, the taste is delicate and non-fibrous.

Pumpkin pie with bean paste.

Ingredients: pumpkin (net weight): 250g, glutinous rice flour: 180g, bean paste filling: 100g, cooking oil: appropriate amount, white sesame seeds: garnish (optional) appropriate amount.

Production steps: 1. Wash the pumpkin, remove the pulp and peel, cut it into small pieces, cover it with plastic wrap and steam it.

2. Remove the excess water from the pumpkin and press it into a puree while it is hot.

3. Slowly add the glutinous rice flour and knead until it is smooth and does not stick to the pumpkin dough.

4. Divide the pumpkin dough evenly into 10 parts, divide the filling into 10 parts, and knead it round for later use.

5. Wrap the pumpkin dough in bean paste filling, roll it round, and flatten it into a cake.

6. Preheat the pan, add an appropriate amount of cooking oil, and fry slowly over low heat until golden brown on both sides.

Tips: 1. Slow frying in a frying pan over low heat can avoid using too much oil, reduce calories, and be healthier.

2. The water content of different varieties of pumpkin is different, and the water absorption of different brands of glutinous rice flour is also different, so you need to slowly add glutinous rice flour and knead it until it is smooth and non-sticky.

3. The pumpkin pie without filling is also delicious, so you can choose according to your personal preference.

Oats, pumpkin, soy milk.

Ingredients: Steamed chestnut squash: a few pieces, oatmeal: to taste, soybeans: a handful, water: to taste.

Brief steps: 1. Cut the chestnut pumpkin into pieces and steam it, dig out the meat, and grind it into a puree while it is hot.

2. Clean the soybeans, put all the ingredients into the soymilk machine, add an appropriate amount of water, and then run the "five grains soymilk" program.

3. Pour out the soy milk and eat, the golden oat pumpkin soy milk is nutritious and delicious, and the method is super simple, suitable for breakfast!

Well, 3 delicious chestnut pumpkin delicacies are shared, and your favorite partners are welcome to pull weeds and make them!

How long does chestnut squash steam.

Chestnut squash steams for 15-20 minutes. Chestnut pumpkin is smaller, generally only the size of unicorn melon, steaming for 15-20 minutes can make it ripe, chestnut pumpkin is a new variety of pumpkin that has been researched and bred, the nutrients of ordinary pumpkin are almost the same, but compared with ordinary pumpkin, the taste is more powdery and glutinous, because of the taste of chestnut and get this name, is a new vegetable loved by consumers.

Expand your knowledge. Preparation of steamed chestnut squash.

Method 1: Microwave chestnut pumpkin.

Ingredients: Chestnut pumpkin.

Method: 1. Select freshly marketed chestnut pumpkin.

2. Wash off the dirt on the surface with clean water.

3. Use a kitchen paper towel to wipe the moisture on the surface of the chestnut pumpkin.

4. Then put the chestnut pumpkin in the microwave.

5. The gear is set to high fire for 15 minutes.

Remove after minutes.

Method 2: Steaming chestnut pumpkin in a steamer.

Ingredients: Chestnut pumpkin.

Method: 1. Use a knife to peel off the skin of the chestnut pumpkin. 2. After digging, cut the chestnut pumpkin into small pieces.

3. Put it on a plate and put it in the steamer.

4. Steam on high heat for 20 minutes.

Remove after minutes and serve.

Sautéed chestnut squash.

Ingredients: chestnut pumpkin, appropriate amount of salt, light soy sauce, a little chicken essence, and a spoonful of oil.

Method: 1. Wash the pumpkin and cut it into pieces, not too small and not too big, steam it in a steamer for 15 minutes, and prick it thoroughly with chopsticks.

2. Put the pumpkin out of the steamer, then use the pot to put oil and salt and stir-fry it, put some chicken essence before the pot, don't fry the pumpkin for too long after steaming, it will rot if it is too long.

3. The delicious pumpkin is fragrant and glutinous and delicious.

Chestnut pumpkin soup.

Ingredients: Chestnut pumpkin, rock sugar to taste.

2. Cut into cubes. Chestnut melon not only has a hard skin, but the flesh is harder, be careful when cutting with your hands, and when cutting with one hand, it is better not to get close to the pumpkin with the other.

3. Add water to the pot. Because the electric pressure cooker does not evaporate water, if you want to drink it thicker, the water will not pass the pumpkin and add another knuckle.

4.Cover and cook. Press for 30 minutes, rice cooker or other pot, and cook until soft.

5. Open the lid and crush the pumpkin with a rice spoon. No matter how much you cook the pumpkin, it won't fall apart on its own in the end, so it should be crushed.

1.Preparation of ingredients.

To make chestnut pumpkin, you first need to prepare the corresponding ingredients. The choice of ingredients is very important, because it is directly related to the taste and taste of the final cooking. For this dish, you need to prepare fresh pumpkin, chestnuts, minced meat, dried tofu, etc.

In addition, condiments such as salt, ginger, chopped green onions, cooking wine, and white pepper are also needed. The preparation of the ingredients is extremely important in the preparation of the dish, so be sure to prepare them to ensure the final taste.

2.Food handling.

The next step is to process the ingredients. First, you need to cut the pumpkin and dried tofu into small pieces for easy cooking. Peeling the chestnuts and tearing off their skins requires patience and care.

Add salt and white pepper to the minced meat and stir well, which will make the minced meat more flavorful. Pat the ginger out of the juice and mix the juice into the minced meat to make it more tender. Finely chop the green onion and set aside.

3.Cooking process.

The cooking process needs to be carried out in two parts. The first part is sautéed minced meat and chestnuts. Heat the wok first, pour in olive oil, add minced meat and stir-fry until the meat changes color, add cooking wine, stir-fry evenly in the middle time, add chestnuts and dried tofu pieces, and continue to stir-fry until the chestnuts are soft.

Add salt and white pepper to taste and stir-fry evenly. The second part is to boil the pumpkin. Add the pumpkin cubes to the boiling water, add a small amount of salt, cook until soft, remove and pour into the first part of the wok, and stir-fry evenly with the previous stir-fry.

4.Decorative presentation.

The final step is to plate the cooked chestnut squash. Place the steaming hot dish on a plate and garnish with chopped green onions. If you want to make the dish more artistic, you can also hollow out the pumpkin shell and put the stir-fried dish into it, which looks like a small pumpkin, which is both delicious and beautiful.

5.Nutritive value.

Chestnut pumpkin is a traditional dish with scientific ingredients and excellent taste, which is rich in nutrition. Pumpkin is rich in carotene, life-sustaining dousson and minerals, which are conducive to ** and beauty and beauty; Chestnuts are rich in carbohydrates and proteins, which help increase physical strength and resist cold. Under the combined effect of pumpkin and chestnut, it can play a role in strengthening the spleen and stomach, nourishing blood and beauty, and enhancing immunity.

6.Tips:

When making chestnut pumpkin, you need to pay special attention to the following tips: First, be careful when peeling chestnuts, because chestnut shells are extremely hard and can easily scratch your hands. Secondly, pay attention to the heat when cooking to prevent overcooking or undercooking.

In addition, minced meat and chestnuts need to be stir-fried until flavorful before they can be cooked successfully.

7.Summary. In conclusion, chestnut squash is a delicious and tasty dish.

Whether it's on the dinner table or at a festive moment, it's a great way to make it. As long as you master the preparation, processing, cooking skills and tips of the ingredients, the chestnut pumpkin will be made with good color, flavor and taste, and win unanimous praise from family and friends.

Chestnut pumpkin is more delicious to use to stew pork ribs, and the method is as follows:

Ingredients: half a chestnut pumpkin, 400 grams of pork ribs, half a carrot.

Excipients: 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 3 grams of salt, 500 grams of water, 1 tablespoon of oyster sauce, 5 grams of minced garlic, 15 grams of cooking oil, a pinch of chopped green onion.

1. Wash the pumpkin and carrots and cut into cubes.

2. Put the pork ribs into the pot, pour in an appropriate amount of water, add cooking wine, blanch and remove them.

3. Use kitchen paper towels to absorb the water for the ribs.

4. Pour 15 grams of edible oil into the pot, add minced garlic and stir-fry until fragrant, then pour in the pork ribs and fry until golden brown on both sides.

5. Add the chestnut squash and carrots.

6. Pour in 500 grams of water, add 2 grams of salt, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce and 1 tablespoon of oyster sauce. Bring to a boil over high heat.

7. After boiling the pants over high heat, turn them into the pressure cooker, cover the lid, and simmer for 15 minutes on low heat.

The delicious method of Banshan Bu Sou chestnut pumpkin is as follows:Ingredients: 200g pumpkin, 100g chestnut, 200g flour, 1 egg yolk, 3g yeast, 125g milk, 5g corn oil, 15g black sesame seeds, etc.

1. Clean the pumpkin, cut it into small pieces, cut the chestnut with a knife, put it in the oven, 170 degrees, and bake for 20 minutes.

2. Put the pumpkin in a food processor, add milk and beat into a paste.

3. Add yeast, corn oil and flour and knead well.

4. Ferment to twice the size.

5. Take out the chestnuts, remove the shells, and cut them into small pieces.

6. Take out the dough, exhaust, flatten, put the chestnuts on it, and knead well.

7. Divide into 14 parts, knead round, and knead into an oval shape.

8. Put in a baking tray and ferment until twice as large.

9. Brush with egg yolk liquid and sprinkle with black sesame seeds.

10. Bake in the oven at 170 degrees for 20 minutes.

Here's how to make chestnut pumpkin delicious:Tools Ingredients: 1 chestnut pumpkin, 1 tablespoon of sugar, 3 tablespoons of light soy sauce, appropriate amount of oil. Medium call.

1. Wash the pumpkin, cut it from the middle, and scoop off the melon scoop in the middle of the pumpkin with a spoon.

2. Cut the pumpkin into cubes.

3. Heat the oil in the pan.

4. Pour in the pumpkin and stir-fry.

5. Stir-fry for a while until slightly discolored, add 1 tablespoon of white sugar and 3 tablespoons of light soy sauce.

6. Stir-fry evenly, add two-thirds of the water to the pumpkin and plum, cover and simmer for 5 minutes.

1) After the chestnut pumpkin is washed, remove the roots, dig out the pumpkin pulp, and chop it into small pieces for later use.

2) Take a pot, pour cooking oil into the pot, heat it and add small pieces of pumpkin, stir-fry evenly.

3) Take an appropriate amount of edible salt and pour it into the pot, stir-fry a few times, and put in an appropriate amount of water. Cover the pot and cook until ripe.

1. Choose high-quality chestnut pumpkin. 2. Pull out the pulp of the chestnut pumpkin. 3. Use a knife to cut the chestnut pumpkin into cubes.

4. Spread the chestnut pumpkin on a plate. 5. Put the cleaned red dates and wolfberries on top of the chestnut pumpkin. 6. Put it in the steamer and steam for 20 minutes.

7. Take out and eat.

Chestnut pumpkin is generally steamed directly without loss of nutrients, or it can be cut into small pieces and braised with carrots.

Cut the chestnut pumpkin into pieces, fry it directly, and add oyster sauce to enhance the freshness when stir-frying, so that the chestnut pumpkin is delicious and soft and glutinous. The specific steps are as follows:

Ingredients: 500 grams of chestnut pumpkin, 1 green onion.

Excipients: 1 tablespoon of oyster sauce.

2. Fry the pumpkin in a pot with a little oil.

3. Add half a bowl of water and oyster sauce, and burn to taste until soft and glutinous.

<>5. Serve on a plate.

[Precautions].Chestnut pumpkin itself has a sweeter taste compared to other pumpkins, so you don't need to add too many other seasonings when you cook it.

There are many varieties of pumpkins, and the kind of pumpkin that I often ate when I was a child is usually called a soil pumpkin. Pumpkin personally feels that the taste is also good, and it tastes like a sweet melon and fruit, and it feels very sweet. I have a soft spot for pumpkin, so I love to eat it no matter how it is cooked.

Here I will focus on another pumpkin variety, which is chestnut pumpkin.

Chestnut pumpkin is actually divided into several varieties of Sun Zi, such as imperial chestnut, which is commonly known as iron ball; There is black gold; There are New Zealand chestnuts; There is also a ** number two. Of these, I only love iron balls.

The main thing is that the iron ball chestnut is stored for a longer time than other varieties, and the longer it is stored, the better the sweet taste. The best way to preserve the texture of cooking is steaming. It tastes fragrant and glutinous! Can't stop.

Chestnut squash also contains a variety of vitamins. Delicious and nutritious! It is a real original organic health food!

Middle-aged and elderly people can eat it to strengthen the body and bones and prevent high blood pressure! And it contains a variety of amino acids to improve sub-health! It is also rich in arubin-like carotenoids that promote children's growth and development!