Green Pumpkin Recipe

Autumn is the time when small green pumpkins are available in large quantities. Friends who love green-skinned pumpkins will definitely buy some and make delicious food. But some friends are not good at making green-skinned pumpkins. Or the cooking methods of green pumpkin are relatively simple. Today we will share with you the complete recipes of green pumpkin, so that you can use different methods to make green pumpkin.

Steamed Pumpkin

1. Wash the pumpkin, remove the seeds and fibers inside, and peel the pumpkin skin (do not peel too thickly, as this will affect the taste and make it easy to break).

2. Cut the pumpkin into large pieces about 5 cm wide and 15 cm long.

3. Place the pumpkin pieces layer by layer on a plate and sprinkle some white sugar on the pumpkin.

4. Place on a steamer and steam until cooked.

Pumpkin Pie

Ingredients: pumpkin, flour, honey, sesame, cooking oil.

1. Wash the pumpkin, remove the skin and pulp, cut into small pieces, steam it in a steamer and mash it into a paste. Add honey and flour, then make it into round cakes of the same size and coat them with breadcrumbs for later use.

2. Put cooking oil in a pan, light the fire, and when it is 40% cooked, put the round cakes into the oil and fry until golden brown.

Red Date Pumpkin Soup

Ingredients: 500 grams of pumpkin, 50 grams of red dates, and appropriate amount of brown sugar.

Method: Peel the pumpkin and remove the core of the red dates, put them into a pot, add water and cook until soft, then add brown sugar to dissolve.

Pumpkin and green bean soup

Ingredients: 1 pound of old pumpkin, 2 ounces of mung beans, and appropriate amount of salt.

practice:

1. Wash the mung beans, add half a coffee spoon of salt, mix well and marinate for five minutes; peel the pumpkin, wash it and cut it into pieces about 2 cm square.

2. Add about one and a half pounds of water to the pot, wash the mung beans twice and put them into the pot, boil over high heat and then simmer over low heat for about twenty minutes.

3. When the mung bean skin is just cracked, add the pumpkin cubes, bring to a boil over high heat then reduce to medium heat and cook until soft.

4. Add salt and cook for two minutes.

5. Stir well and pour into soup bowl before serving.

Crispy Fried Pumpkin Shreds

Ingredients: 1-2 small and evenly-sized tender pumpkins with green skin, 50 grams of vegetable oil, a little salt and chopped green onion.

practice:

1. Wash the tender pumpkin with skin, cut into thin strips, and spread it in the sun to dry for half a day.

2. Heat the cooking oil in a wok, add the pumpkin shreds, stir-fry for 2-3 minutes over high heat, sprinkle with salt, stir-fry evenly, add the chopped green onions and stir twice, then serve.

Salt and Pepper Pumpkin Bars

Ingredients: 500 grams of pumpkin, 200 grams of wheat flour, 50 grams of vegetable oil, 20 grams of soy sauce, 3 grams of salt, 1 gram of MSG, and 20 grams of pepper salt.

practice:

1. Wash the old pumpkin, peel it, cut it open, remove the pulp and seeds, then clean it and cut it into strips 4 cm long and 1 cm wide.

2. Put flour in a large bowl, add salt, soy sauce, MSG and appropriate amount of water, mix into a thick batter, put the pumpkin strips in, stir well, so that each pumpkin is coated with batter.

3. Heat the wok on medium heat, pour in the vegetable oil, and when it is 50% hot, add the pumpkin strips and quickly stir and fry until the strips float to the surface of the oil, then remove from the oil and drain.

4. Heat the oil in the wok to 70% hot, then put the fried melon strips into the wok and fry again until golden brown. Remove from the oil, place on a plate, sprinkle with pepper salt and serve.