Is it OK to eat unburned pumpkin? Can you eat pumpkin if it s not ripe

Pumpkin and potato porridge: I have been suffering from high blood pressure for many years, and after being recommended by others, I modified it slightly and consumed a pumpkin potato porridge every night with good results. This porridge is cut into dices of pumpkin and yam, half of japonica rice and half of glutinous rice, a number of red dates, add an appropriate amount of water, and cook it in a rice cooker for about an hour.

If you like sweetness, you can add a little brown sugar in winter. This porridge is burned, and when the lid is lifted, the house is full of porridge. A bowl of belly, the whole body is comfortable.

One night, the body was warm. This porridge is especially suitable for middle-aged and elderly people, and it is better in winter. Honey Pumpkin Pie:

My child has been constipated since he was a child, and I read from the book that honey clears the fire and moistens the intestines, and pumpkin is a coarse grain, and putting these two things together should be useful. I steam the pumpkin, crush it, and mix it with flour or other buckwheat flour or something. Then heat the non-stick pan, if the cake is soft and the dough is thinner, pour it into the pot, spread it into the size of a bowl, turn it over on both sides, before getting out of the pot, pour a spoonful of honey on it, after the child eats it, and now the constipation has improved.

Pumpkin for cold dishes: I saw in the restaurant that the cold dishes made by pumpkin are all sweet, and it is not good to eat more sweet, so I make it salty. I chose cocoon white, cucumber and it with it.

Cut them all into inches long, willow leaves wide, boil the white and pumpkin in boiling water respectively, boil the pumpkin more until it is medium-ripe, mix the three things with salt and monosodium glutamate, you can mix them together and put them on a plate, or you can platter them with red, white and green respectively, and finally sprinkle with sesame oil. This dish is especially chosen to be eaten during the holidays, which is refreshing and healthy. Pumpkin Clip:

Among whole grains, I prefer pumpkin. Recently, I made one, and it was very popular with my family. I first cut the pumpkin into slices of the same thickness and size, then add salt, monosodium glutamate, and eggs to the minced meat, mix thoroughly, and then mix some with flour.

Then pour a little more oil into the pan than usual for stir-frying. Sandwich the minced meat between two slices of pumpkin, squeeze it tightly, roll it in the flour batter, put it in a pan of oil, fry it until golden brown, and serve it well. I call this dish pumpkin clip, which is nutritious and fragrant.

Three kinds of pumpkin stir-fried: My family loves pumpkin, but I can't get tired of eating steamed pumpkin all the time. What to do?

I read books and recipes on food and nutrition, and came up with a pumpkin stir-fried three. Cut the pumpkin and yam into slices first, and blanch the black fungus with boiling water after it is ready. Remove from the pot, put the pumpkin in the pot and stir-fry it first, then add the yam, add a little water, add the black fungus, and cover it.

After cooking, add an appropriate amount of salt and sugar, stir-fry a few times and remove from the pot. The yellow, white and black colors of this dish are bright and attractive, nutritious and have a good taste. It has a certain auxiliary medical effect on patients with high blood pressure and high blood viscosity.

Microwave Cuisine: Vegetarian Stuffed Pumpkin Food Type: Vegetable Food Cuisine:

Cantonese Ingredients: 1 pumpkin (weighing about 1 catty), half a tael of shiitake mushrooms, half a canned slice of mushrooms, 1 or 2 halves of mustard, 3 taels of bamboo shoots (canned) shredded, 1 spiced tofu shredded, 3 tablespoons of shredded carrots, half a tael of vermicelli. Seasoning:

1 tablespoon oyster sauce, 1/2 tablespoon light soy sauce, 1 teaspoon ginger ale, 1 teaspoon sugar, 1 4 teaspoons salt, a pinch of sesame oil and pepper, 1/2 cup of soup or water, 2 tablespoons oil. Method: 1. Wash the pumpkin, cut the upper part near the pedicle horizontally to 1 4 as a lid, dig out the core of the lower half of the pumpkin with a spoon, put it in the container, and put a tablespoon of water in the container.

2. Soak the mushrooms until soft and remove the stems, squeeze out the water and cut into shreds. 3. Soak the vermicelli and cut into small pieces. 4. Wash the mustard and cut into shreds.

5. Add mushrooms, mushrooms, bamboo shoots, mustard, dried tofu, carrots, and vermicelli to the seasoning and mix well, put them in a container, cover them with plastic wrap in the microwave, leave a hole for steam to drain, and cook on hi (high heat) for five minutes. Remove, put in the pumpkin and cover with the pumpkin lid. 6. Cover the pumpkin with plastic wrap in the microwave, leave a hole for the steam to drain out, cook on hi (high heat) for seven minutes, and take it out.

OK. Unripe pumpkin is green pumpkin, which is generally fried or stuffed, and has a more refreshing taste than ripe yellow pumpkin. Contains starch, carotene, protein, glucose, calcium, phosphorus, vitamin A, vitamin C, etc.

Pumpkin is a species of the genus Pumpkin in the family Cucurbitaceae, an annual creeping herbaceous plant. It is native to Mexico to Central America and is commonly cultivated all over the world. It was introduced to China in the Ming Dynasty and is now widely cultivated in the north and south.

OK. Unripe pumpkin is green pumpkin, green pumpkin is generally fried or stuffed to eat, compared with the late ripening of yellow pumpkin, green pumpkin has a more refreshing taste. Contains a number of lead plum starch, carotene, protein, glucose, calcium, phosphorus, vitamin A, vitamin C, etc.

Pumpkin is a species of the genus Cucurbitaceae, an annual creeping herbaceous plant, the stem is often rooted, the petiole is stout, the leaves are broadly ovate or oval, the quality is slightly soft, the leaf veins are raised, the tendrils are slightly thick, monoecious, the fruit peduncle is stout, there are ridges and grooves, it varies from variety to variety, there are often several longitudinal grooves or none outside, the seeds are numerous, oblong or oblong. Native to Mexico to Central America, it is widely cultivated around the world. It was introduced to China in the Ming Dynasty and is now widely cultivated in the north and south.

1. Unripe pumpkin is also edible, but the taste is not as good as that of ripe pumpkin, and it is not so sweet.

2. Pumpkin is called "hanging melon" in Shandong and "gourd" 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.

3. Generally, unripe pumpkin tastes bad, and most people will not eat it. But if you eat it, you generally won't have too many adverse reactions. Try not to eat in life, no ripe, vegetables or fruits.

Yes. Unripe pumpkin is green pumpkin, which is generally fried or stuffed, and the taste of green pumpkin is more refreshing and tender than that of ripe yellow pumpkin. Contains starch, carotene, protein, glucose, calcium, phosphorus, vitamin A, vitamin C, etc., and has many tonic effects on the body after eating.

Pumpkins are native to Mexico to Central America and are commonly cultivated around the world. It was introduced to China in the Ming Dynasty and is now widely cultivated in the north and south. <

Yes. Unripe pumpkin is green pumpkin, which is generally fried or stuffed, and the taste of green pumpkin is more refreshing and tender than that of ripe yellow pumpkin. Contains starch, carotene, protein, glucose, calcium, phosphorus, vitamin A, vitamin C, etc., and has many tonic effects on the body after eating.

Pumpkins are native to Mexico to Central America and are commonly cultivated around the world. It was introduced to China in the Ming Dynasty and is now widely cultivated in the north and south. The fruit of the pumpkin can be used as a substitute for food.

Pumpkin cake.

Pumpkin 200g

Cake flour 40g

25g caster sugar

Vegetable oil 10g

3 eggs.

Lemon 1 slice.

Steps. 1. Peel and remove the pumpkin and cut it into small pieces.

2. Cook on cold water, boil the water and continue to steam on high heat for about 15 minutes.

3. Let cool a little and put it in a food processor.

4. Add 10g of vegetable oil and beat it into pumpkin puree. For vegetable oil, it is recommended to use mild corn oil or sunflower oil.

5. Separate the egg yolk and egg white, and put them in a clean, oil-free and water-free mixing bowl.

6. Pour out 190g pumpkin puree and mix with egg yolk.

7. Stir until completely combined.

8. Sift in 40g of cake flour.

9. Mix the batter in a zigzag shape. Do not stir in a circular setting to avoid gluten of the batter and affect the taste.

10. Squeeze a few drops of lemon juice into the egg whites to remove the egg smell and increase the flavor of the cake.

11. Add 25g caster sugar to the egg whites 3 times, pour it into the first time, start beating with an electric whisk, beat until small bubbles appear, add the second caster sugar, and continue to beat.

12. When the egg white paste has lines, add the remaining caster sugar and continue to beat.

13. Beat until the egg paste shows obvious lines, lift the egg head, and pull out the straight sharp corners, which is the state of dry foaming. Remember not to continue whipping, so as not to overwhip the egg whites and cause defoaming.

14. Pour 1 3 of the previous egg yolk paste into the egg white paste.

15. Stir and cut with a scraper, and mix evenly. In addition to not stirring in circular motions, you should also take care to use the technique lightly.

16. Add the remaining egg yolk paste and mix well in the same way.

17. Pour into a 6-inch live bottom mold.

18. Shake out bubbles.

19. Put it in the middle of the oven preheated to 160 degrees in advance, and bake at 160 degrees for about 35 minutes. The temperature difference of each oven is different, so try to adjust the temperature difference with a thermometer. In addition, once the surface is evenly colored, it is ready to be baked.