Pumpkins are rich in nutrition. Contains starch, protein, carotene, vitamin B, vitamin C, calcium and phosphorus, and yellow fruits and vegetables are also rich in vitamins A and D; In addition, the beneficial components in pumpkin are polysaccharides, amino acids, active proteins, carotenoids and various trace elements, as well as citrulline, arginine, asparagine, trigonelline, adenine, glucose, mannitol, pentosan and pectin. Therefore, pumpkin is a good health food, which is suitable for all kinds of people. Pumpkin contains pectin, which has good adsorption, can combine and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, and can play a detoxification role.
When beginning of autumn arrived at the iron ball, he knew his health. It is said that lotus root is a treasure, and iron, manganese, potassium and magnesium are indispensable; Lily has good cough relieving effect and duck meat tonic effect is high; Pumpkins can also prevent autumn dryness, and porridge and steamed vegetables have good effects. This is a jingle that people have summed up. It is the health common sense that people have summed up in their long-term life. It can be seen that the benefits of eating pumpkin in autumn are still quite many.
I went out to eat some time ago and ate a dish. It is made of old pumpkins. It is bright red, sweet and sour. As a gourmet, it is my professional habit to learn to cook well, and it is also the driving force for my progress. After some research and practice, I finally made a restaurant taste. In fact, the practice is not complicated, that is, after the pumpkin is processed, it is wrapped in starch and fried, and then fried with sweet and sour juice. Since I learned this dish, I often cook it for my family, saying it tastes good, especially for children. Let me share with you the specific practices!
food
Pumpkin, starch, salt, sugar, vinegar, soy sauce, tomato sauce, white sesame.
Practice steps
Step one: deal with the pumpkin. Peel the pumpkin, cut it into cubes of about 1 cm, put it in a boiling water pot for 5 minutes, take it out and take a bath for later use.
Step 2: Coat with starch. Add a proper amount of starch into the cooked diced pumpkin, and stir thoroughly to make the starch evenly coated on the diced pumpkin.
Step 3: fry. Heat oil in an oil pan, add pumpkin diced and starch to 50% heat, fry until golden brown, and take out. Continue to heat the oil to 70% heat, stir-fry the diced pumpkin for 15 seconds, and take it out for later use.
Step 4: Prepare sweet and sour juice. Mix water, sugar, vinegar, soy sauce and starch into sweet and sour juice according to the ratio of 543,265,438+0. I added 2 spoonfuls of tomato sauce here to make the sweet and sour sauce more colorful.
Step 5: stir fry. Add a little oil to the wok, heat it, add the prepared sweet and sour juice, and stir fry over low heat. When all the soup is bubbling, add the fried diced pumpkin and stir-fry it quickly, so that the diced pumpkin is evenly coated with sweet and sour juice, then sprinkle with white sesame seeds, and then take it out of the pot and put it on a plate.
A sweet and sour pumpkin diced with bright red color, crisp outside and tender inside. Today, my brothers and sisters' children are all here, and we can't wait until the pot is cooked. As soon as it was served, everyone scrambled to eat, made a big plate and ate it up quickly. The children say it's delicious.
04 tips
Tip: 1. Please remember that the ratio of sweet and sour juice is 5432 1, so don't worry about learning to cook sweet and sour dishes.
2. When frying pumpkins, you should master the heat, medium ripe and 70% fried.
3. When frying sweet and sour juice, the fire must not be big and easy to fry. Stir slowly and keep stirring.