Pumpkin recipes are rich and diverse. The most common pumpkin recipes

Pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. It is rich in nutrients and can be made in a variety of ways, including steaming, frying, stewing, etc. Today youyouii.com will introduce you to 18 home-cooked ways to make pumpkin.

18 home-cooked recipes for pumpkin

1. Stir-fried pumpkin with chives

Ingredients: 1 pumpkin, chives, minced garlic, olive oil, salt

practice:

1. Peel the pumpkin and cut into slices.

2. After the oil pan is 80% hot, add the minced garlic and sauté until fragrant.

3. After sautéing until fragrant, add the pumpkin slices and stir-fry.

4. While stirring, you can add water to the pot from time to time, but not too much.

5. Add salt and stir well.

6. Once the pumpkin is almost soft and soft, you can turn off the heat.

7. Sprinkle in the chives and serve.

2. Steamed pumpkin

Ingredients: One pumpkin

practice:

1. Wash the pumpkin, remove the seeds and shreds inside, and peel off the pumpkin skin (do not peel it too thickly, as it will affect the taste and break easily).

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

3. Arrange the pumpkin pieces one layer at a time on the plate, and sprinkle some sugar on the pumpkin.

4. Place on the steamed rice and steam until cooked.

3. Salt and pepper pumpkin strips

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

practice:

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

2. Put the flour in a large bowl, add refined salt, soy sauce, monosodium glutamate and appropriate amount of water, and mix thoroughly to form a thicker batter. Add the pumpkin strips and stir well to coat each pumpkin with the batter.

3. Heat the wok over medium heat, pour in the vegetable oil, and when it is 50% hot, add the pumpkin strips and quickly scatter them, flip them, and fry until the melon strips float to the surface of the oil, remove and drain.

4. When the oil in the wok is 70% hot, put the fried melon strips into the pan and fry again until golden brown. Drain and put on a plate. Sprinkle with pepper and salt and serve.

4. Stir-fried pumpkin shreds

Ingredients: half a tender pumpkin, green onions, salt, sugar, chicken essence

practice:

1. Use a knife to thinly peel off the surface layer of pumpkin, and scrape off the flesh with a spoon.

2. Grate into thin strips (use a knife to slowly cut into thin strips if you don’t have a grater).

3. Heat the pot, add oil, add chopped green onions and stir-fry until fragrant.

4. Add pumpkin shreds and stir-fry quickly for about a minute. Add salt, a little sugar and chicken essence to taste and serve.

5. Pumpkin cake

Ingredients: pumpkin, flour, honey, sesame, edible oil

practice:

1. Wash the pumpkin, remove the skin and flesh, cut it into pieces, steam it in a steamer and mash it into a puree. Add honey and flour, then make it into round cakes of the same size, and then dip it in breadcrumbs and set aside. .

2. Put the pan in the pan, pour in cooking oil, light the fire, when it is 4, put the round cake into the oil and fry until it turns golden brown.

6. Pumpkin and potato shreds

Ingredients: 200 grams of pumpkin, 200 grams of potatoes, 1 green and red pepper, appropriate amounts of oil, salt, chicken essence, and sugar

practice:

1. Cut potatoes, pumpkin, and green and red peppers into shreds respectively.

2. Heat oil in a pan, add pumpkin shreds and stir-fry until soft.

3. Add shredded potatoes, stir-fry evenly, add 2-3 tablespoons of water, and cook for 2-3 minutes.

4. Add salt to taste. 5. Add green and red pepper shreds, stir-fry evenly, and add a little chicken essence or sugar to enhance the flavor.

7. Fried salted duck eggs with pumpkin shreds

Ingredients: 300g pumpkin shreds, 1 salted duck egg, 1 chive, 2 garlic cloves, 15ML boiling water, 15ML olive oil, appropriate amount of salt

practice:

1. Cut the salted duck eggs into pieces; scrape the pumpkin into shreds with a scraper; cut the garlic into slices; cut the chives into mince.

2. Add olive oil to the pot, heat it to 70%, add sliced ??garlic and chopped salted eggs, and stir-fry until fragrant.

3. Then pour in the pumpkin shreds, add a small amount of boiling water, and stir-fry until the pumpkin shreds become soft, about 2 minutes.

4. Add chives and salt and serve.

8. Red dates and pumpkin soup

Ingredients: 500g pumpkin, 50g red dates, appropriate amount of brown sugar

practice:

Peel the pumpkin, remove the cores from the red dates, add water to a pot and cook until mashed, then add brown sugar to adjust.

9. Pumpkin Steamed Egg

Ingredients: pumpkin, eggs, sugar

practice:

1. Wash the small pumpkin, cut it in half along the top 1/3, make a lid on the top, take out the pulp and seeds from the remaining part (use a small spoon to scrape out the pumpkin puree along the inner wall), then steam it in a pot until it is eight or nine minutes thick. Ripe.

2. Beat the eggs, add pumpkin puree, appropriate amount of sugar, and cold water, and mix well.

3. Pour the beaten egg liquid into the pumpkin cup.

4. After sealing the pumpkin cup with plastic wrap, put it into the pot with the pumpkin lid and steam it over high heat for 8-10 minutes.

10. Pumpkin and mung bean soup

Ingredients: One pound of old pumpkin, two ounces of mung beans, appropriate amount of salt

practice:

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

2. Add about one and a half kilograms of water to the pot, wash the mung beans twice and add them to the pot. Bring to a boil over high heat and then simmer over low heat for about 20 minutes.

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

4. Add salt and cook for two minutes.

5. Stir well and pour into a soup basin and serve.

11. Baked pumpkin with egg yolk

Ingredients: 500 grams of pumpkin, 3 salted duck eggs, 100 grams of dry starch, 1 or 5 teaspoons of salt, 1 tablespoon of sugar

practice:

1. Wash the pumpkin, peel it, remove the scoop in the center, and cut into 1 cm wide and 4 cm long segments.

2. Add 1 teaspoon of salt to the cut pumpkin segments, mix well, and marinate for 20 minutes to allow the pumpkin to drain.

3. Remove the yolk from the salted duck egg and crush it with a small spoon and set aside.

4. Water will come out of the pickled pumpkin segments. After controlling the water, add dry starch and mix thoroughly so that each strip is covered with starch.

5. Put oil in the pot. When it is 50% hot, add pumpkin strips and fry over slow heat until the color turns light yellow and becomes hard, then drain the oil and take it out.

6. Take another pot, leave a little base oil in the pot, add the crushed salted egg yolk, and stir-fry slowly over low heat.

7. When the salted egg yolk becomes foamy, add the fried pumpkin strips, add 1/2 teaspoon of salt and sugar, stir evenly and serve.

12. Crispy fried pumpkin shreds

Ingredients: 1 to 2 tender pumpkins with green skin and small uniform faces, 50 grams of vegetable oil, a little refined salt

practice:

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

2. Heat up the wok, add vegetable oil to heat, add shredded pumpkin, stir-fry over high heat for 2 to 3 minutes, sprinkle with refined salt, stir well, and serve.

13. Pumpkin rice with rice pudding

Ingredients: old pumpkin, glutinous rice, nuts, bean paste, sugar, osmanthus

practice:

Wash the old pumpkin, scoop out the flesh from the pedicle, then mix the glutinous rice, nuts, bean paste, sugar, osmanthus, etc. into the melon, then cover and fix the melon, steam it in a basket until the rice is cooked and the melon is rotten. .

14. Pumpkin and Lily Porridge

Ingredients: half a pumpkin (about 300 grams), 100 grams of fragrant rice, 100 grams of glutinous rice, 20 grams each of lily, longan meat, red dates, and lotus seeds, a small amount of sugar and salt

practice:

1. Soak red dates and lotus seeds in cold water for 20 minutes. Remove the heart from the lotus seeds, wash and set aside. Remove the stems and seeds from the pumpkin, wash and cut into cubes.

2. Wash the glutinous rice and fragrant rice, add water to the pot and bring to a boil. Add diced pumpkin, red dates, and lotus seeds. Simmer for 20 minutes. Uncover the pot and stir clockwise with a spoon for a moment. Then add lily and longan meat and cook. 10 minutes, then add sugar and a small amount of salt to avoid being too sweet.

15. Steamed pumpkin meat

Ingredients: chicken wing root (you can use chicken wing center, chicken leg meat or chicken breast), pumpkin, cooking wine, ginger powder, white pepper powder, light soy sauce, starch, oyster sauce, black bean spicy sauce, steamed pork rice noodles

practice:

1. Remove the bones from the chicken wings and cut them into small pieces. Add cooking wine, ginger powder, white pepper powder, light soy sauce, starch, oyster sauce, black bean spicy sauce, steamed pork rice noodles, and mix well. Set aside.

2. Cut the pumpkin into hob pieces, add black bean spicy sauce and steamed pork rice noodles in turn, mix well and set aside.

3. Mix the mixed chicken wing roots and pumpkin pieces evenly, put them in a small basket and steam them for 25 minutes. (If you don’t have a small basket, try to level the plate so that it can be heated evenly)

16. Pumpkin stewed tofu

Ingredients: pumpkin, tofu, peas, pepper noodles, light soy sauce, ginger

practice:

1. Fry the pumpkin first, add the peas and fry for 3 minutes.

2. Add pepper noodles, light soy sauce, ginger and water. After boiling, add tofu.

3. Stew until cooked, add salt to taste.

17. Pumpkin roasted pork ribs

Ingredients: 250 grams of pumpkin (cut into thick pieces), 350 grams of ribs (cut into small pieces), 20 ml of light soy sauce, a little minced ginger, garlic, 5 ml of white wine, 3 grams of cornstarch, 5 grams of sugar

practice:

1. Put a little oil in the pot, heat it up, pick up the ribs, put them in, spread them flat, and fry over low heat for 2 minutes.

2. Turn over and fry the ribs over slow heat until golden brown; add pumpkin pieces.

3. Spread the pumpkin as evenly as possible on the pot and fry briefly; add 100ml of water, cover the pot and cook over medium heat until the pumpkin is cooked, about 8 to 10 minutes.

4. Reduce the juice over high heat, sprinkle some chopped green onion and season with salt.

18. Oatmeal pumpkin porridge

Ingredients: 100g oats, 50g rice, 150g pumpkin, 1 tsp salt

practice:

1. Wash the oats, add water and soak them for 2 hours in advance.

2. Put the soaked oats in the pot, put it on the fire, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

3. Add the washed rice, bring to a boil over high heat, then change to low heat and simmer for 10 minutes.

4. At this time, the oats and rice are not fully cooked yet.

5. Turn off the heat, cover the pot, and simmer until the next morning. You can also cook until the rice is cooked through, which takes about 40 minutes.

6. After getting up in the morning, the rice and oats have absorbed water and become crispy. Now turn up the heat and boil the oatmeal porridge.

7. Cut the pumpkin into cubes, add it to the porridge, and cook over medium-low heat for 10 minutes.

8. Add salt to taste and enjoy the delicious porridge.

Summary: Pumpkin not only has high edible value, but also has therapeutic effects that cannot be ignored. Pumpkin is warm in nature, sweet in taste and non-toxic. It enters the spleen and stomach meridians. It can moisten the lungs and replenish qi, resolve phlegm and expel pus, expel parasites and detoxify, treat cough and asthma, treat lung abscess and constipation, and has diuretic and beauty effects. There are many benefits to eating more pumpkin.