Crisp and tender: shredded pumpkin with scallion oil(qing xiang cui nen cong you nan gua si )

Crisp and tender: shredded pumpkin with scallion oil

Introduction:

"It's better not to be on the show. It's much easier in the daytime, though it's from 9:00 to 5:00 in the afternoon. I don't like eating old pumpkin since I was a child. I always think it's a little sweet and tastes bad. So it's also rare to make old pumpkin dishes. In fact, I know the nutritional value of pumpkin is very high, but there is no way. If you don't like it, you just don't like it. Sometimes when you eat in the canteen, you see steamed or boiled old pumpkin. In order to enrich nutrition, you will force yourself to make a portion. After eating all the dishes and meals, you can eat the old pumpkin slowly. ——I really don't like it. A few years ago, when I went to my colleague's home, my colleague's wife fried an old pumpkin slice with green onion. I didn't expect that it was so delicious, crisp and tender, with strong onion flavor. Until now, I still don't like steamed or boiled old pumpkin, but I never refuse fried onion pumpkin

Production steps:

Step 1: peel and flesh the old pumpkin, cut it into shreds (or thin slices), put it in water, and soak it in a spoonful of white vinegar. Tips: just like potatoes, soaking in water can remove starch from pumpkin. Adding white vinegar can also neutralize starch, making pumpkin crispy and tender

Step 2: wash four to five shallots and cut into inch sections for later use. (if you want to have a strong onion flavor, you need to use shallot, that is, chive, because shallot has a stronger onion flavor.)

Step 3: add oil into the pot, cool the scallion oil, open fire in the pot, and stir up the scallion fragrance slowly. (tip: cold oil can avoid stir frying of scallions. Just because it's cold oil, you must have more scallions. The flavor of scallions will be stronger and the strange smell of pumpkin will be covered up.)

Step 4: turn to high heat after the onion flavor is strong, pour in the dried pumpkin shreds and stir fry quickly.

Step 5: stir in half a spoonful of white vinegar, stir in salt and start the pot. Tips: white vinegar can prevent the pumpkin silk from sticking to the pot, and make the pumpkin silk more crisp. Stir fry the pumpkin silk quickly, or it won't be crisp

Materials required:

Pumpkin: right amount

Shallot: moderate

Salt: right amount

White vinegar: right amount

Notes: PS: To sum up a few tips: 1, the old pumpkin to be cut into thin wire or thin, soaked in water to remove starch, add white vinegar more crisp. 2. Onion flavor is stronger, to a little more, cool oil in the pot, avoid scallion paste, small fire stir out onion. 3. Stir fry the shredded pumpkin over high heat. Add white vinegar to make the shredded pumpkin crispy.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: onion

Chinese PinYin : Qing Xiang Cui Nen Cong You Nan Gua Si