How to fry pumpkin, how to fry pumpkin delicious and fragrant

Ingredients for pan-fried pumpkin:

Ingredients: 500 grams of pumpkin.

Excipients: 25 grams of celery.

Seasoning: 40 grams of vegetable oil, 2 grams of salt, 2 grams of pepper, 40 grams of wheat flour, 1 gram of monosodium glutamate.

Teach you how to make pan-fried pumpkin and how to make pan-fried pumpkin delicious.

1.Peel the pumpkin, cut it into long slices, marinate it with salt, squeeze out the water and sprinkle it with flour, and adjust the flavor with salt, pepper and monosodium glutamate; Finely chop the celery.

2.In a frying pan, add raw oil, heat on the fire, add the pumpkin slices, fry on a simmer until golden brown on both sides, and sprinkle with chopped celery after serving.

Ingredients: 500 grams of pumpkin.

Seasoning: 40 grams of vegetable oil, 5 grams of salt, 2 grams of pepper, 25 grams of coriander, 40 grams of wheat flour.

Preparation of frying pumpkin:

1.Peel the pumpkin, cut it into long slices, marinate it with salt, squeeze out the water and sprinkle with flour, and mix with salt and pepper to taste.

2.Put an appropriate amount of vegetable oil in a frying pan, heat it on the fire, put the pumpkin slices in, fry both sides on a simmer until golden brown, then serve on a plate, and sprinkle with chopped coriander after serving.

You can make a lily stir-fried pumpkin, which is made with pumpkin and lily as the main ingredients. The cooking technique of stir-fried pumpkin is mainly boiled, and the taste is sweet. Pumpkin not only has high edible value, but also has a therapeutic effect that cannot be ignored.

The following is a brief introduction to how to make fried pumpkin with lilies, which is delicious and fragrant.

Ingredients for stir-fried pumpkin with lilies:1/2 pumpkin, 4 lilies, 3 grams of salt, 15ml of oil.

How to fry pumpkin with lilies:

1. Cut the pumpkin in half, peel off the outer skin, dig out the inner pulp, and cut it into slices of appropriate thickness.

2. Peel the lily into petals, remove the brown part on the outside, and wash it.

3. Boil the water in the pot over high heat, add the lily petals and blanch for two minutes, remove and drain.

4. Put oil in the wok, put in the pumpkin slices when it is 70% hot, and stir-fry evenly.

5. Add an appropriate amount of water to cover the pumpkin slightly, bring to a boil over high heat, and simmer for seven or eight minutes until the pumpkin is ripe and soft.

6. There is still a small amount of soup in the pot, put the lily and simmer for two minutes, add salt, stir-fry over high heat for two minutes to dry the soup.

Edible value:

1. The nutritional value of pumpkin mainly promotes growth and development, pumpkin is rich in protein, is an inherent component of adrenal corticosteroids, and is an important substance for growth and development. Pumpkin also boosts the body's metabolism. Promotes hematopoietic function and contains trace elements necessary for the human body.

It can be diabetes mellitus, and it has a good effect on lowering blood sugar.

2. Lily has the effect of moistening the lungs and relieving cough, and can be used for various respiratory diseases. Lilies are rich in starch, which can improve the body's immunity and have anti-cancer effects. In addition, it also has the effect of relieving the mind, drinking some water soaked with lilies before going to bed, which can be used for neurasthenia, sleep, etc., and has the effect of promoting sleep.

Vegetarian fried pumpkin, peel and slice the pumpkin and stir-fry it in a pot several times, then add some water to cook, and finally add salt and fry evenly, so that the vegetarian fried pumpkin is fragrant, sweet and delicious.

Ingredients: Old pumpkin Appropriate amount.

Glutinous rice flour Hold the rice spoon for two days.

Flour one rice spoon.

1 tablespoon of sugar.

White sesame seeds to taste.

Oil: Appropriate amount of hot water.

Baking powder a little.

Steps: 1. Prepare a palm-sized piece of old pumpkin, peel and remove the seeds and wash it.

2. Cut into small pieces and steam in a pot for 8-10 minutes.

3. Take it out and press it into a puree with the back of a spoon.

4. Transfer the pumpkin puree to a large bowl and add the glutinous rice flour: flour = 2:15, add sugar.

6. A little baking powder.

7. Stir into a flocculent.

8. Add a small amount of hot water.

9. Knead the dough into a smooth dough by hand, without touching the bowl with your hands.

10. Take a small piece of dough and roll it in a sesame bowl prepared in advance.

11. Gently rub it with your hands to make the sesame seeds sticky.

12. Pour enough oil into a hot pan, heat until 50% hot, turn to medium-low heat, put in the dough and fry slowly.

13. Use a shovel to push it more so that it is evenly heated, and the color has begun to turn yellow, if the oil is not too much, tilt the pot slightly to see if the meatballs can float on the oil surface of the banquet.

14. If you can float up, gently press the back of the shovel one by one, and then press the balls back to become round, and repeat them several times, so that they can be hollow.

15. The color of the skin is already golden, and the oil control is removed.

16. Break it open and take a look, the degree of hollowness is not very satisfactory, it may be that the pumpkin will be more sticky.

17. I also made a few peanut sesame fillings casually, and it seems that this effect is better.

Tips: Medium to low heat throughout the whole process, large fire is easy to paste;

The dough must not be too soft.

Method: 1 Put the salted duck egg yolk and rice wine into a small bowl, steam it in a steamer over high heat for 8 minutes, take it out and crush it with a small spoon while it is hot, and it is a fine paste.

2 Peel the small pumpkin and cut into 4mm thick slices.

3 Heat the oil in the wok over high heat, fry the chives, add the pumpkin and stir-fry, about 2 minutes, observe that the pumpkin is ripe (the corners are soft), pour in the steamed salted duck egg yolk, add salt and chicken essence, and then stir-fry well.

Yellow-skinned pumpkin: 1. Peel and slice, about thick, 2. Heat the pan - put oil - garlic and stir-fry, put the pumpkin in the pot, fry it (one or two minutes) add salt, then add a little water, cover the lid and cook it, you can serve it when it is cooked, it's as simple as that.

Don't look at the simplicity of boiling pumpkin, if you want to know what to add to it to taste, just take a look at its specific tutorials and methods!

Next, put an appropriate amount of water in the pot, put down the pumpkin, boil, boil the pumpkin until it is medium-ripe, put in the wolfberry, and finally put the garlic paste to enhance the flavor when the pumpkin is almost cooked, and put in the appropriate amount of sugar to enhance the freshness.

Pay attention to the cooking time, do not cook the paste.

To share a vinegared pumpkin shreds, first cut the pumpkin into thin strips, prepare some pickled peppers and garlic, heat the oil, first fry the pickled peppers until fragrant, then pour in the pumpkin shreds, put a little white vinegar, adjust the taste, stir-fry and then get out of the pot.

Family banquet dishes: The practice of pumpkin cornucopia is sweet and glutinous, and the elderly and children love to eat it.

Pumpkin is super delicious with sauce.

Pumpkin: It's finally my turn to raise the price!

Slice the pumpkin, fry it in oil, and then copy the salted duck eggs,,, it tastes good!! We have this practice on our side, I don't know how you do it?

1. Wash the pumpkin, peel and remove the pulp, cut it into thin slices, and heat it in the microwave on high heat for about 10 minutes (you can use chopsticks to poke it to judge whether the pumpkin is ripe).

If you don't have a microwave, use a steamer to steam it. Cut the pumpkin into small pieces, put it on the steamer and steam it in water, and then take it out;

2. Grind the pumpkin into pumpkin puree with a spoon while it is hot, add glutinous rice flour (the amount of glutinous rice flour added is appropriate to the dough is not sticky, no need to add additional water) and knead it into a ball, then add a small spoon of cooking oil to prevent sticking, knead evenly and cover with plastic wrap and set aside to let it rise for 15 minutes;

3. Take the dough the size of an egg, roll it round and press it flat, wrap it in an appropriate amount of red bean paste or mung bean filling, close it tightly and gently knead it round and press it flat to make a small round cake. Repeat this until all the dough and fillings are used up;

4. Dip the finished pumpkin pie in white sesame seeds on both sides;

5. Pour a little oil into a frying pan, heat the pumpkin pie and fry it over medium-low heat until golden brown on both sides.

Ingredients: pumpkin, milk, bean paste, glutinous rice flour, dried fruits.

Steps]: 1. Peel the pumpkin, cut it into pieces, cook it and mash it into a puree, being careful not to put too much water.

2. Add glutinous rice flour and a small amount of milk, and form a ball, knead it a little dry, and add a small amount of edible oil to the dough, which will make the appearance of the finished product more shiny.

3. In fact, everyone can also see that the above two steps of pumpkin pie are the same as making small pumpkin, but this step is different: the pumpkin dough is directly flattened and fried, and it becomes pumpkin pie.

4. Use a toothpick or other similar tool to press out the pattern on the pumpkin pie;

You can also garnish the top of the pumpkin pie with goji berries or raisins.

Comments: Because the pumpkin pie is fried, it tastes fragrant and sweet, and it is very chewy, which is very suitable for a piece or two when drinking afternoon tea. In contrast, the small pumpkin will be lighter.

Method three. [Ingredients]: 250 grams of pumpkin, 250 grams of glutinous rice flour, 25 grams of milk powder, 40 grams of white sugar, 50g of bean paste filling.

Steps]: Peel, wash and slice the pumpkin, steam it in the basket, add glutinous rice flour, milk powder, white sugar, lard by heat, mix well, and knead it into a pumpkin pie crust blank.

Roll the bean paste into a round filling, take the pumpkin pie blank and wrap it with the filling, and press it into a round cake.

Fill the pot with clear oil, when the oil temperature rises to 120, put the pumpkin pie in a colander and fry it in oil over low heat until the pumpkin pie expands, remove it and fry the cake until the oil temperature rises to 160 until it is crispy.

Method 4. Ingredients: pumpkin, sugar, glutinous rice flour.

Method: 1. Peel and slice the pumpkin and put it in a microwave steamer and steam it on high heat for 10 minutes.

2. Puree the steamed pumpkin with a spoon while it is hot, and stir in an appropriate amount of sugar.

3. Prepare an appropriate amount of glutinous rice flour and white sugar, and add the pumpkin puree and glutinous rice flour to the glutinous rice flour little by little in a ratio of about 1:1.

4. If the dough is too dry, add a small amount of water until it is mixed into pumpkin dough, without sticking your hands, divide the dough into several small pieces and knead it round.

5. Flatten the dough, carve out a heart-shaped mold, put a little oil in a pan, and fry the pumpkin pie until golden brown on both sides.

Steps to make pumpkin pie.

Prepare all the ingredients. Mix the glutinous rice flour and sticky rice flour well.

Peel and deseed, cut into thin slices and place in a bowl.

Cover and place the pumpkin bowl in the microwave and turn it in stages for about 8 minutes until the pumpkin is tender.

Take the pumpkin bowl out of the microwave, add the sugar while it's hot, and stir well.

Use a spoon to puree the pumpkin.

Pour the pumpkin puree into a bowl of sticky rice and sticky rice flour.

Use chopsticks to stir the pumpkin and flour into a snowflake shape, if it is too dry, you can add a little milk or water.

Knead the batter into a smooth dough by hand, then roll it into long strips and divide it into blanks of equal size.

Put the blank in your hand and flatten it.

Add an appropriate amount of red bean paste.

Tighten the dough with red bean paste and gently press it on the cutting board to form a cake.

Dip the pumpkin pie on both sides 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.

Place the pumpkin pie on a kitchen napkin to absorb the excess oil and serve.

Pan-fried pumpkin pie.

Ingredients: Pumpkin to taste.

Glutinous rice flour to taste.

Cooking oil to taste.

To prepare the pan-fried pumpkin pie.

Pumpkin washed, peeled and sliced.

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Steam in a pot.

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Mash it with a spoon and add a little honey if you like it sweeter!

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Add glutinous rice flour and keep kneading, I knead, I knead, I knead again, I knead hard!

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Kneaded it. Make it like this.

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Turn over the face, all the way!

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After both noodles are fried, remove from the pan and put them on a plate, remember to use low heat, otherwise the surface will be paste, and the inside will still be raw!

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How do you fry tender pumpkin pie? It's fluffy and delicious!

Material. Two small tender pumpkins, an appropriate amount of green onions, an appropriate amount of salt, five-spice powder, an appropriate amount of dry flour, and a small lock of leeks. How it works:

Put the tender pumpkin you just picked, let it be washed in the vegetable basin, if the pumpkin is old, you have to peel it, I choose the tender pumpkin today as long as it is washed and can be used.

Remove the two ends first, cut the pumpkin in half from the middle, then use a small spoon to dig out the seeds and pulp inside the pumpkin, find a larger container, and use a silk scrubber to rub the cut pumpkin into shreds and set aside.

Take a small lock of leeks, wash them with water to control the water, cut them and set aside. It is best to soak the leeks in water for a while after washing, so that the main fear is that there are pesticide residues on the leeks, and then rinse and chop them after soaking.

Peel the appropriate amount of green onions, wash them with water and cut them into sections, and then chop them into minced green onions.

Put the rubbed pumpkin shreds into a container, add the chopped green onions, add an appropriate amount of salt, add an appropriate amount of five-spice powder, stir well with chopsticks and set aside.

Add an appropriate amount of flour and mix thoroughly, if you don't eat leeks, you can add flour and mix thoroughly, if you like the flavor of leeks, mix well, and then put in the leeks and stir evenly and set aside.

Put an appropriate amount of oil in the frying pan, ** heat the pot, and then put in the adjusted pumpkin shredded paste, I don't like to eat a lot of noodles, so mix the pumpkin shreds directly, because the shape is as you like when you don't add water to fry, I can put three large frying pans at a time, put in the pumpkin paste and fry slowly over low heat, and wait for the pumpkin paste to solidify slightly, turn it over and flatten it with a spatula to continue frying.

After frying the pumpkin pie, turn off the heat and remove from the pan, so that our super delicious fried tender pumpkin pie is ready, soft and delicious, especially delicious, and the fried tender pumpkin pie is served on the table.