How to make delicious south claw

The nutritional value of pumpkin is very good, especially for people with chronic diseases such as diabetes and high blood pressure. Eating more pumpkin can regulate the body. It is not high in calories, rich in dietary fiber, and can prevent constipation. There are many ways to cook pumpkin, such as dry-fried pumpkin. Pumpkin pie is also quite famous. Let us learn more about this.

Dry-roasted pumpkin

Ingredients: pumpkin, light soy sauce, dark soy sauce, sugar, vinegar. Method: 1. Dice pumpkin. 2. Heat oil in a non-stick pan. 3. Add pumpkin cubes and fry on low heat until the surface is slightly charred. 4. Mix light soy sauce, dark soy sauce, sugar and vinegar into sauce (only a little vinegar is needed to enhance the flavor, not to taste sour. It is recommended to add only light soy sauce. I added dark soy sauce and the color was a little darker). 5. Pour in the sauce, turn to high heat to reduce the sauce, and stir-fry continuously to evenly coat the pumpkin cubes with the sauce. 6. Sprinkle more chopped green onions when serving, and the fragrant dry-roasted pumpkin is ready.

Ingredients [Main ingredients] 500g pumpkin, 200g glutinous rice flour [Ingredients] Oil, sugar, flour as appropriate. Method 1. Peel the old pumpkin and steam it. Take it out and put it in a bowl and mash it into pumpkin puree. 2. Pour sugar, flour and glutinous rice flour into the pumpkin puree, mix well and make into cake dough. 3. Heat oil in a pan until it is 60% hot, put the dough in and fry over low heat. 4. After one side is fried, turn it over and fry the other side until the pumpkin pancake is cooked through. Tips 1: When frying pumpkin pancakes, be sure to use low heat, otherwise they will easily burn. 2. After the pumpkin pancakes are fried, you can sprinkle some sesame seeds, coconut shreds or breadcrumbs on them according to your preference.

Ingredients: diced pumpkin, white sugar, 1 teaspoon of sago rice, 4 slices of ginger. Method: 1. Put the diced pumpkin into the pot and steam it. 2. Put the steamed pumpkin cubes into a blender, add a little water and blend into a paste. 3. Put the mixed pumpkin paste, sugar and ginger slices into a hot pot and cook. 4. Pour the hot pumpkin paste into the rice cooker, then put the washed sago rice into the pumpkin paste, and then simmer for 2 hours. Tips 1: Friends who don’t like the taste of ginger can choose not to add it. 2. Stir the pumpkin paste constantly while it is cooking in a hot pan to avoid it from burning. 3. You don’t need to use too much sago, because too much sago will affect the taste of the pumpkin dew.