Pumpkin

Stir-fried pumpkin is a popular dish that is commonly made at home. Pumpkin is rich in beta-carotene and Vitamin C, which can strengthen the spleen, prevent gastritis, night blindness, protect the liver, and make the skin tender and smooth. The method of stir-frying pumpkin can vary based on the different ingredients added.Method: Stir-Fried Shredded PumpkinPreparation for Stir-Fried Shredded Pumpkin:300g pumpkin, 1 red pepper, 1 green pepper, 30ml peanut oil, 2g salt, 2 cloves garlic, a little white vinegar, an appropriate amount of waterProcessing Ingredients for Stir-Fried Shredded Pumpkin:1. Clean the pumpkin thoroughly after removing the seeds and peeling it.2. Cut the pumpkin into thin strips.3. Remove the seeds from the red and green peppers, clean them, and cut them into strips.Cooking Stir-Fried Shredded Pumpkin:1. Boil an appropriate amount of water in a wok, then blanch the pumpkin strips and remove them.2. Heat the wok and add an appropriate amount of peanut oil. When the oil is about 70% hot, add minced garlic to release its fragrance.3. Once the garlic is fragrant, add the pumpkin strips and red and green pepper strips, stir-fry until the pumpkin becomes soft.4. Add an appropriate amount of vinegar and salt, stir-fry evenly, and serve.Tips:1. If…

This dish is relatively simple to prepare and requires steaming until the meat is tender. Its distinctive features include a bright red color, a slightly spicy and savory taste. The pork is rich yet not greasy, easily melts in your mouth, and the sweet potatoes add a touch of sweetness and a soft texture. You can also substitute the sweet potatoes with peas or pumpkin. Additionally, there's no need to add extra salt as Pixian broad bean paste and fermented tofu juice are already sufficiently salty. Steamed pork rice flour and Pixian broad bean paste can be found in supermarkets. Ingredients for Steamed Pork with Rice Flour 300 grams of pork belly with skin, 200 grams of sweet potatoes, 5 milliliters of vegetable oil, 60 grams of steamed pork rice flour, 5 grams of chopped Pixian broad bean paste, 10 milliliters of fermented tofu juice and half a piece of fermented tofu (4 grams), 1 gram of Sichuan pepper, 5 grams of minced ginger, 5 grams of minced scallion, 1 gram of white pepper How to Make Steamed Pork with Rice Flour 1. Clean the pork belly with skin and slice it into pieces that are 4 centimeters wide and…

Pattypan squash, also known as summer squash, pot marrow, and Japanese pumpkin, is essentially the plump squash from the game Plants vs. Zombies. There are many ways to cook pattypan squash: you can stir-fry it, stuff it in dumplings, and if it gets a bit old, you can make porridge with it, much like how you would cook pumpkins. Pattypan squash is sweet but low in sugar, making it perfect for those who are afraid of gaining weight or have diabetes.Pattypan Squash and Shrimp DumplingsIngredientsMain Ingredients: 600g pattypan squash, 150g shrimp, 600g wheat flour. Additional Ingredients: oil, salt, soy sauce, monosodium glutamate (MSG), sesame oil, scallions, ginger.Preparation Method1. Knead the wheat flour into dough and let it rest. Peel the pattypan squash, remove the seeds, wash it, and grate it. Sprinkle a little salt over it, mix well, and let it sit for about 10 minutes to draw out the moisture. Squeeze out the excess water from the grated squash.2. Peel the shrimp and remove the intestinal tract, then mix with oil, soy sauce, MSG, chopped scallions, and ginger.3. Combine the pattypan squash and shrimp, add an appropriate amount of salt and sesame oil, mix well, and the filling is…