How to fry shredded pumpkin, how to fry shredded pumpkin

Cut into shreds, put oil and pour the pepper and pumpkin shreds into the pot together, change color and add condiments, and stir-fry a few times.

Shredded pumpkin is difficult to fry and can crumble easily. At the very least, it should be pumpkin strips, thinner than a little finger and as thick as that.

It's no different from fried shredded potatoes...

Ingredients: baby pumpkin, canola oil, salt, minced garlic. There are seven steps in total.

Step 1: Wash and cut thinly into thin slices.

Step 2: Shred and minced garlic.

Step 3: Stir-fry the minced garlic in hot oil.

Step 4: Put the pumpkin shreds into the pot and beat them.

Step 5: Stir-fry a few times.

Step 6: Slightly discolored, add salt and remove water.

Step 7: Stir-fry until soft and then start the pot. You can add some chopped shallots or not.

1. Wash the pumpkin and cut it into thin strips, chop the green onion, slice the garlic, shred the ginger, and cut the dried chili pepper into thin strips.

2. Heat the wok, add an appropriate amount of oil, fry a few peppercorns to make them fragrant, and then remove the peppercorns.

3. Add chopped green onion, garlic slices, shredded ginger and dried chili pepper and stir-fry until fragrant.

4. Stir-fry the pumpkin shreds, add a little vinegar when the pumpkin shreds are soft, and finally add salt and monosodium glutamate to taste.

Pumpkin is a species of the genus Pumpkin in the Cucurbitaceae family, an annual creeping herbaceous plant. Pumpkin contains a variety of amino acids, carotenoids, vitamins and trace elements such as diamond and zinc required by the human body. The pectin in pumpkin can regulate the absorption rate of food in the stomach, so that the absorption of sugar is slowed down, and the soluble fiber can delay the emptying of food in the stomach and control the rise of blood sugar after meals.

Pectin can also bind to excess cholesterol in the body, reducing cholesterol absorption and blood cholesterol concentration.

Pumpkin bacterial blight is caused by bacteria. The pathogen mostly invades from the water hole of the leaf edge or the wound of the pruning branch, and spreads through rain, agricultural operations, etc. Low temperature and high humidity weather is prone to disease.

The terrain is low, poor management, lack of fertilizer, weak plants or partial application of nitrogen fertilizer, etc.

The fruit of the pumpkin can be used as a substitute for food. The whole plant is also used for medicinal purposes, the seeds contain pumpkin seed amino acids, which have the effect of clearing heat and dehumidification, repelling insects, controlling and killing schistosomiasis, vine has the effect of clearing heat, Guati has the effect of stabilizing the fetus, ** toothache.

Ingredients: pumpkin, salted egg yolk, salt, chicken essence, oil, green onion.

Method: 1. Peel and cut the pumpkin into long pieces, and cut the chives into chopped green onions for later use;

2. Add a little rice wine to the salted egg yolk and put it in the pot, steam and crush it for later use;

3. Put an appropriate amount of vegetable oil in the pot, heat it, add pumpkin and shallots, and stir-fry over medium heat until the pumpkin is soft on all sides and cooked thoroughly;

4. Add an appropriate amount of salt and chicken essence, then add salted egg yolk and stir-fry evenly.

Braised pumpkin. Braised pumpkin.

Ingredients: pumpkin, oil, salt, garlic, light soy sauce.

Method:1Peel the old pumpkin, cut it into 2cm cubes, peel and chop the garlic into puree;

2.Put the pumpkin cubes and minced garlic into a bowl, add light soy sauce, salt and salad oil and mix well;

3.Cover the bowl with a lid, or cover with a high-temperature plastic wrap and simmer over high heat for 5 minutes. (If you don't cover it, it will lose water);

4.Sprinkle with chopped green onion or chopped coriander and serve.

Salty pumpkin pie.

Salty pumpkin pie.

Ingredients: pumpkin, onion, flour, breadcrumbs, egg, salt, oil, soy sauce.

Method: 1. Prepare materials;

2. Steam the pumpkin and puree it for later use;

3. Chop the onion, put a small amount of oil, stir-fry until soft;

4. Add the fried onion, salt and soy sauce to the pumpkin puree and mix well.

5. Knead the pumpkin puree into a cake shape and coat it with flour, egg mixture and breadcrumbs in turn;

6. Fry on both sides of the pan until golden brown, put it on kitchen paper to absorb the excess oil and eat!

Ingredients: baby pumpkin, canola oil, salt, minced garlic.

Steps: Step 1: Wash first and cut into thin slices.

Step 2: Shred and minced garlic.

Step 3: Stir-fry the minced garlic in hot oil.

Step 4: Put the pumpkin shreds into the pot and beat them.

Step 5: Stir-fry a few times.

Step 6: Slightly discolored, add salt and remove water.

Step 7: Stir-fry until soft and then start the pot. You can add some chopped shallots or not.

Cut the pumpkin into shreds, put in salt, place it, remove the water, then heat the oil, put in the condiments, stir-fry the watercress until fragrant, and then put the pumpkin shreds into the pot and stir-fry for a few minutes.

The delicious stir-fry method of pumpkin shreds is as follows:Ingredients: 2 chives, 500 grams of tender pumpkin, 2 tablespoons of light soy sauce, 2 grams of caster sugar, 1 tablespoon of cooking oil.

Steps: 1. Native and tender pumpkin. This is shown in the figure below.

2. Wash the grater or cut the shreds. This is shown in the figure below.

3. Blanch the pumpkin shreds in the open water. This is shown in the figure below.

4. Remove and put into a plate. This is shown in the figure below.

5. Bring 2 tablespoons of light soy sauce to a boil with a little caster sugar and 2 tablespoons of water. This is shown in the figure below.

6. Pour in along the edge of the pumpkin shreds, put the shredded green onions, and then pour some hot oil on top. This is shown in the figure below.

7. It's done, it's original. This is shown in the figure below.

Crispy sautéed shredded pumpkin.

Ingredients for stir-frying shredded pumpkin.

The main ingredients are pumpkin, chopped green onion, salt, sugar, chicken essence, and plants.

Crispy sautéed shredded pumpkin.

1. Wash the tender pumpkin, peel and remove the seeds, cut into thin strips, salt, and drain.

2. Pour vegetable oil into the pot and heat it, stir-fry the shredded pumpkin quickly, add sugar, chicken essence and salt to taste, and sprinkle with chopped green onions.

The efficacy and function of crispy fried pumpkin shreds.

Pumpkin is a very good vegetable food, carotene and vitamin B, vitamin C content is very rich, and people with stomach problems and stone disease are also very good to eat, pumpkin is a vegetable that can effectively reduce stones. It is rich in protein, vitamin B1, vitamin B2, vitamin C, carotene, mannitol, pectin, dietary fiber, calcium, phosphorus, potassium, iron, zinc, and cobalt. Pumpkin can effectively moisten the intestines and laxative, improve the constipation that often occurs, and can also eliminate harmful toxins in the body, it is also a good choice for lowering blood sugar, suitable for diabetics, and can also supplement various nutrients, which is a good ingredient for digestion.

Ingredients: Pumpkin, red pepper, garlic.

Steps. 1. Prepare the ingredients, wash and cut the pumpkin, garlic and red pepper respectively, set aside, and shave the pumpkin into shreds.

2. Pour oil into a hot pan, add garlic and garlic to fill the house immediately, then add shredded pumpkin and red pepper, and stir-fry quickly.

3. Pour a little water, cover the pot and simmer for a while, on high heat, about 7 minutes to lift the lid of the pot, put salt and other seasonings, you can get out of the pot, it is delicious.

1.Wash the pumpkin and shred it, and prepare the shrimp skin.

2.Heat oil in a pan, add shredded pumpkin and stir-fry, add cooking wine to taste.

3.Stir-fry until the pumpkin shreds are soft, add an appropriate amount of salt, then add the shrimp skin, and stir-fry evenly.

The crispy and delicious shredded pumpkin is ready.

Delicious way to stir-fry shredded pumpkin:1Prepare 400 grams of pumpkin. Rinse. Peeled, pulped, and seeded.

2.Cut into shreds.

3.Cut the garlic cloves into puree.

4.Heat the vegetable oil in a wok and stir-fry the minced garlic until fragrant.

5.Add shredded pumpkin and stir-fry for 2 minutes.

6.Add sugar, chicken essence and refined salt, stir-fry evenly.

Material. Choose 150 grams of green skin and tender pumpkin, 3 grams of vegetable oil, 1 gram of refined salt, and an appropriate amount of chopped green onions.

Method. Wash the tender pumpkin with the skin, cut it into thin strips, and spread it out in the sun to dry for half a day. Put the oil on the heat in the wok, heat the oil, pour in the pumpkin shreds, fry for 2-3 minutes with high heat, sprinkle with refined salt, stir-fry well, add chopped green onions and turn it over twice.

Preparation of ingredients. Ingredients: 500 grams of tender pumpkin.

Excipients: 5 grams of chopped green onion, 3 grams of salt, 10 grams of sugar, a little monosodium glutamate. 1.Wash the pumpkin, peel it, remove the pulp and seeds, cut the flesh into thin strips about 8 cm long, marinate with salt for 15 to 20 minutes, and then squeeze out the excess water.

2.Heat the oil in the pot, add the pumpkin shreds, stir-fry quickly for 2 3 minutes, add sugar, monosodium glutamate, chopped green onions, and stir well. Delicious crispy fried pumpkin shreds are made!

Peel and remove the pumpkin, wash it and cut it into thin strips, put it in a bowl with salt and mix well, marinate for 20 minutes, then squeeze out the water and set aside.

2.Heat vegetable oil in a wok and stir-fry shredded pumpkin for 2 minutes.

3.Add salt, sugar, chopped green onions, and monosodium glutamate and stir-fry evenly.

Choose a tender pumpkin, shred the pumpkin, put oil in the pot, stir-fry the green onions, ginger and garlic in the hot oil, fry the pumpkin over high heat, release the soy sauce, oyster sauce, salt, and a little sugar. Stir-fry the chicken essence evenly.

Blanch the pumpkin in shreds. Heat the oil, stir-fry the green onions, ginger and garlic until fragrant, add the pumpkin shreds, and stir-fry over high heat. Add less water starch and thicken the soy sauce seasoning.

Stir-fry directly, shred the pumpkin, prepare the green onion and ginger, heat the oil, pour in the green onion and ginger and stir-fry until fragrant, then pour in the pumpkin shreds, stir-fry for two minutes, season and get out of the pot.

Cut the washed pumpkin into shreds, put it in the pot and blanch it, then put oil in the pot, add green onions, ginger and garlic, and stir-fry the soy sauce and chicken essence over high heat a few times to make it delicious.

Prepare 400 grams of pumpkin. Rinse. Peeled, pulped, and seeded.

Cut into shreds. Cut the garlic cloves into puree. Stir-fry and serve.

The method of crispy stir-frying pumpkin is to cut the pumpkin into thin slices, and then fry it over high heat until the pumpkin is just ripe.

Ingredients. 400 grams of pumpkin.

Accessories. Garlic to taste.

Ingredient. Refined salt to taste.

Sugar to taste. Appropriate amount of chicken bouillon.

Vegetable oil to taste.

Ingredients for stir-frying shredded pumpkin:

Ingredients: 500 grams of pumpkin.

Excipients: 50 grams of chili pepper (green and sharp), 50 grams of chili pepper (red and sharp).

Seasoning: 30 grams of salad oil, 3 grams of salt, 3 grams of soy sauce, 5 grams of starch (peas).

Characteristics of sautéed tender pumpkin shreds:

The texture is crisp and tender, fresh and slightly spicy.

How to fry the shredded pumpkin:

1.Remove the stems and pulps of the tender pumpkin and cut them into 6 cm long strips;

2.Remove the stems of green and red peppers, remove the seeds and cut into shreds;

3.Put the pot on the fire, put in the salad oil, heat it and put in the pumpkin shreds and green and red pepper shreds, add refined salt and soy sauce to stir-fry and mix the raw ones, thicken them, and put them on the plate.

Tender pumpkin pancakes.

Ingredients: 1 tender pumpkin (medium), salt and pepper, 2 eggs, flour, oil, vinegar and soy sauce.

Cooking process]1) Cut the tender pumpkin into thick round pieces and sprinkle with a little salt and pepper.

2) Stir the eggs.

3) Dip a layer of flour egg on the sliced pumpkin and fry it in oil.

4) Serve with vinegar soy sauce.

Pumpkin soup ingredients: pumpkin, milk.

Method: 1. Wash, cut the pumpkin, cook it, and mash it into a puree; 2. Add the milk, beat it with a blender, and garnish with a few carrots.

Comments: It's okay to stir-fry the pumpkin puree with oil. Because there is no seasoning, the pumpkin soup is the original flavor of pumpkin and milk, so it tastes very fragrant and has a faint sweetness.

Tender pumpkin porridge. Materials Required].

100g of tender pumpkin, 100g of clams, 1 tablespoon of sesame oil, 2 cups of japonica rice, 10 cups of rice water, 1 tablespoon of soy sauce.

Cooking process]1) Soak the rice in rice washing water.

2) Dig out the clam meat and fry it in sesame oil, pour the rice water, add the rice and cook it over low heat for about 30 minutes.

3) Season the rice with soy sauce after cooking.

4) Before extinguishing the fire, cut the tender pumpkin shreds and cook them, and put them in a bowl when cooked.

Shred the pumpkin, shred the pepper, fry together to change color, add seasonings, and stir-fry a few times.

Ingredients for stir-fried pumpkin shreds: 1 pumpkin, 2 cloves of garlic, appropriate amount of oil, appropriate amount of salt.

1. A small pumpkin, remove the head and tail.

2. Cut into shreds, or use a grater to cut pumpkin shreds.

3. Cut 2 cloves of garlic into small pieces.

4. After heating the pan, add an appropriate amount of oil.

5. After the oil is hot, add the garlic and stir-fry until fragrant.

6. Add shredded pumpkin and stir-fry.

7. Stir-fry until the shredded pumpkin changes color, add an appropriate amount of salt.

8. After stir-frying evenly, cover and simmer for about 2 minutes, and then it is ready to come out of the pot.

Pumpkin, a species of the genus Pumpkin in the family Cucurbitaceae. 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 function on the immune system through the activation of complement and other pathways. The carotenoids abundant in pumpkin can be converted into vitamin A with important physiological functions in the body, which has important physiological functions for the growth and differentiation of epithelial tissue, maintaining normal vision, and promoting bone development.