How do you eat chestnut pumpkin? How to eat chestnut pumpkin delicious

Chestnut squash can be made into stir-fried chestnut squash. Method:

Pick the chestnut pumpkin in season, wash it with water, dig it up and cut it into small pieces. After the pot is hot, add the oil, add the garlic and stir-fry until fragrant, pour in the pumpkin and stir-fry constantly. Add salt to taste, pour in an appropriate amount of water, cover the pot and boil, and remove the juice from the pot after draining.

Chestnut pumpkin is a popular food on the market recently, many people like to eat it every day, although chestnut pumpkin is delicious, but they are always not good, how to make chestnut pumpkin delicious?

There are various cooking methods, such as steaming, boiling, stir-frying, frying, stewing, frying, and stewing.

Chestnut pumpkin is a small, early-maturing pumpkin variety. It contains protein, dietary fiber, carotene, carbohydrates, potassium, phosphorus, magnesium, calcium and other nutrients.

Method 1. Sautéed chestnut squash.

Ingredients: chestnut squash, garlic, oil, salt.

Method: 1. Select the chestnut pumpkin in the season.

2. Wash with water, dig and cut into small pieces.

3. Put oil in the pot after it is hot.

4. Add garlic and stir-fry until fragrant, then pour in the pumpkin.

5. Keep stir-frying.

6. Add salt to taste.

7. Pour in an appropriate amount of water.

8. Cover the pot and cook.

4. Remove the juice from the pot after draining.

Method two. Roasted chestnut squash.

Ingredients: chestnut squash, salt, black pepper, tin foil.

Method: 1. Select fresh chestnut pumpkin.

2. Wash with water.

3. Cut into pieces after digging.

4. Place the sliced pumpkin on a plate.

5. Sprinkle salt and black pepper evenly on top.

6. Pour the pumpkin over the tin foil.

7. Wrap the pumpkin in another piece of tin foil.

8. Pierce a few small holes in the tin foil.

9. Bake in the oven for 15 minutes.

10. Take it out and eat.

Method three. Pumpkin soup with garlic.

Ingredients: chestnut squash, garlic, cooking oil, salt.

Method: 1. Select fresh chestnut pumpkin.

2. After cleaning, cut it with a knife, cut it into pieces.

3. Crush the garlic and chop it into minced garlic.

4. Pour oil into a hot pan, add minced garlic and stir-fry until fragrant.

5. Pour in the pumpkin cubes.

6. Keep stir-frying.

7. Sprinkle in salt and add some water.

8. Bring to a boil over high heat and simmer over low heat.

9. After the chestnut pumpkin is soft and rotten, it can be served and eaten.

Tips: 1. Many people think that chestnut pumpkin is only suitable for steaming, but it is actually very suitable for stewing, chestnut pumpkin has less water, and the chestnut pumpkin made by stewing has a dry, noodle and sweet taste.

2. When making chestnut pumpkin, it is not advisable to put more water, because chestnut pumpkin will release a little water during the stewing process, and the juice must be collected before it can be taken out of the pot.

Ingredients: 250 grams of glutinous rice flour, 100 grams of pumpkin, 10 grams of sugar, accessories: 100 grams of chestnut puree.

1.Peel and steam the pumpkin.

2.Add the glutinous rice flour.

3.and form into a dough.

4.Cover with plastic wrap and let stand for half an hour.

5.Then divide into 40-gram balls.

6.Roll into a ball.

7.Press flat and add the chestnut puree in the middle.

8.Wrap it up.

9.Roll out a round cake on a cutting board.

10.Then draw an even line around the perimeter.

11.Pinch one side, draw a few more lines, make a pattern, and steam for about 15 minutes to complete.

Ingredients: 500g chestnut pumpkin, appropriate amount of salt.

Light soy sauce with an appropriate amount of chicken essence.

Oil a spoonful of sautéed chestnut pumpkin to prepare the steps.

How to fry chestnut squash**11Wash the pumpkin and cut it into pieces, not too small and not too big, put it in the steamer for 15 minutes, and prick it thoroughly with chopsticks.

How to fry chestnut squash**22Take the pumpkin out of the steamer, then use the pot to put oil and salt and stir-fry it, put some chicken essence before coming out of the pot, don't fry the pumpkin for too long after it is steamed, it will rot if it is too long.

How to fry chestnut squash**33Delicious pumpkin is fragrant and glutinousTipsWhen stir-frying, you can put a small amount of water, one tablespoon is enough!

Chestnut pumpkin pancakes

Material:Chestnut squash, eggs, flour.

Method:

1. Peel the chestnut pumpkin, dig out the pulp, and rub the shreds, and the pumpkin shreds are best to be a little thinner, so as to shorten its ripening time.

2. Then add flour, eggs, chopped green onions, five-spice powder, an appropriate amount of salt, a little cold boiled water, and stir into a thin paste that can smoothly slip off the chopsticks, and you can make pancakes.

3. Gently pour the paste into the pot, spread it evenly, and sprinkle an appropriate amount of black or white sesame seeds. On the "branding" file of the electric baking pan, one side is baked for 2 minutes, a total of 4 minutes, and a chestnut pumpkin pancake is out of the pot.

4. If there is no electric baking pan, you can also use pan pancakes, which can be fried over low heat or low heat.

Nutritional value:

1. Chestnut pumpkin is high in calcium, high in potassium and low in sodium, especially suitable for middle-aged and elderly people and patients with high blood pressure, which is conducive to the prevention of osteoporosis and hypertension. In addition, it contains phosphorus, magnesium, iron, copper, manganese, chromium, boron and other elements.

2. Chestnut pumpkin contains a variety of amino acids required by the human body, among which lysine, leucine, isoleucine, phenylalanine, threonine and other contents are high. In addition, the ascorbate oxidase genotype in pumpkin was the same as that of tobacco, but the activity was significantly higher than that of tobacco, indicating that the content of immunoactive proteins in pumpkin was higher.

3. Chestnut pumpkin polysaccharide is a non-specific immune enhancer, which can improve the body's immune function, promote the production of cytokines, and play a multi-faceted regulatory role in the immune system by activating complement and other ways.

The market for chestnut pumpkin has not been good in recent years, is that because it has a bad taste? Of course, the answer is not, on the contrary, its taste is much better than the pumpkin we usually eat, chestnut pumpkin has a sweet taste, delicate flesh, glutinous sweet noodles, powdery taste, and he also combines the fragrance of chestnut, and because of this, some people say that he is in the pumpkin"Alternative"。

Now there are too few people who know about chestnut pumpkin, and it is not well-known enough, even if it is delicious, it has not been selling well in the market, but even so, you cannot deny that chestnut pumpkin is indeed very valuable, rich in nutrients, and can improve the body's immunity. The name chestnut pumpkin is really suitable for it, because its taste is really like eating chestnuts, and the chestnut flavor is really fragrant the more you eat, the taste is super powdery and glutinous, and the sweetness is just right.

And there are many ways to make this pumpkin, and it is very simple, and it is very delicious to make, so today I will introduce you to a method, steamed chestnut pumpkin.

Chestnut pumpkin pie.

Chestnut pumpkin, glutinous rice flour, sticky rice flour, flour, peanuts, red beans, brown sugar, breadcrumbs.

Steps:1Remove the seeds and cut the chestnut pumpkin into pieces and heat it in the microwave oven until the pumpkin is soft and rotten, then take it out, add white sugar, glutinous rice flour and flour, and press it into a pumpkin puree;

2.Pour the pumpkin puree into the sticky rice flour and glutinous rice flour bowls, stir, knead into a smooth dough, divide into appropriate size dough, and flatten;

3.Stir crushed peanuts, red beans and brown sugar into a filling, take an appropriate amount and put it into the dough, and close it into a cake shape;

4.Stick the pumpkin pie with breadcrumbs, pour an appropriate amount of vegetable oil into the pan, add the pumpkin pie, and fry over low heat until golden brown on both sides.

Have you learned this method? If you want to taste the taste of chestnut pumpkin, you can buy it from here, I often buy this one when I buy it myself, her chestnut pumpkin is very sweet and delicious, you can see the feedback from other people who have bought it.

Chestnut pumpkin has a unique flavor, dense flesh, delicate taste, and a chestnut-like taste, which is suitable for various cooking methods such as stir-frying, frying, and steaming. Eat some chestnut pumpkin on such a hot summer day! Don't miss out on delicious and nutritious food!

Material: Main material.

Please click Enter a description.

500 grams of chestnut squash.

Please click Enter a description.

1 green onion.

1 tablespoon of oyster sauce. To prepare the vegetarian roasted chestnut squash.

1.Prepare your ingredients.

Please click Enter a description.

2.Peel and cut into cubes.

Please click Enter a description.

3.Stir-fry the pumpkin in a pan with a little oil.

Please click Enter a description.

4.Add half a bowl of water and oyster sauce to cook until soft and glutinous.

Please click Enter a description.

5.Sprinkle with chopped green onions.

Please click Enter a description.

6.Serve. Please click Enter a description.

Picture of the finished chestnut pumpkin.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Cooking skills. Chestnut pumpkin is steamed more powdery and glutinous, and the vegetarian roasted chestnut pumpkin with a little oyster sauce tastes particularly delicious.

Ingredients: chestnut squash, rice, barley, red beans, mung beans, lotus seeds, liliesMethod: (1) Wash the skin of the chestnut pumpkin and cut it off in a quarter with a knife.

2) Use a spoon to clean the inside of the pumpkin seeds, cover the pumpkin and melon in a steamer and steam for about 20 minutes.

3) Soak barley and lotus seeds for 1-2 hours in advance and clean them.

4) Put rice, barley, red beans, mung beans, lotus seeds, and lilies into the pressure cooker, wash them twice, add an appropriate amount of water, bring to a boil over high heat, and cook over low heat for about 20 minutes.

5) Put the boiled multigrain porridge into the steamed pumpkin, it is delicious, and there is no oil.

How to make chestnut pumpkin delicious, simple steps to make a delicious salad, healthy and nutritious.

Delicious and simple chestnut pumpkin.

Stir-fried chestnut pumpkin method:

1. Ingredients: chestnut pumpkin, garlic, oil, salt. Pick the chestnut squash of the season.

2. Wash with water, dig and cut into small pieces.

3. Put oil in the pot after it is hot.

4. Add garlic and stir-fry until fragrant, then pour in the pumpkin.

5. Keep stir-frying.

6. Add salt to taste.

7. Pour in an appropriate amount of water.

8. Cover the pot and cook.

9. Remove the juice from the pan after draining.

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.

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.

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.

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.