How to fry yellow-skinned winter squash

Many people have never eaten yellow-skinned winter squash, but I believe that friends in the south often eat it, and there are many ways to eat it. Yellow-skinned winter squash can be used for cooking because it has the effects of nourishing the body, clearing the liver and improving eyesight, and supplementing vitamins. At the same time, no matter from the appearance or color, it will make people look very appetizing.

Main characteristics

The plant is short and vine-like, with thick stems, long internodes, many branches and strong growth potential. The leaves are heart-shaped, 15 cm long, 24 cm wide, and green. The first female flower is borne on the 2nd to 3rd node of the main vine. The melon is oblong, 29 cm long and 14 cm in diameter, with a smooth yellow skin; the flesh is light yellow and 3.5 cm thick. Each melon weighs 1.5~2.5 kilograms. The fruit has a light flavor and is of medium quality. Early maturing, growing period 90~120 days. The yield per mu is 2,000 kilograms. [1]

Cultivation techniques

The key point is to grow seedlings in a hotbed in late February in the eastern region of Jiangxi Province and to transplant them in mid-to-late March, with a row spacing of 1.6 meters, a plant spacing of 0.8 meters, and 2 plants per hole. Use 1000-1500 kg of garbage or pig and cattle manure per mu as base fertilizer; apply top dressing 2-3 times, with about 1500 kg of human feces and urine per mu. Harvest from May to July.

Suitable range

The lower reaches of the Yangtze River.

Variety source

Jiangxi Province introduced varieties from other places.

References :

1. Winter squash varieties (Indian pumpkin) - yellow-skinned winter squash. . Kunming Agricultural Information Network. 2016-06-02

Health Benefits

Eggs: moisturizing, enhancing immunity, protecting eyes and improving eyesight

Ingredients

1 yellow squash

1 bowl of flour

1 egg, incompatible food