Preserved pumpkin(la wei nan gua )

Preserved pumpkin

Introduction:

Pumpkin contains many beneficial ingredients, such as polysaccharide, amino acid active protein, carotenoid and many trace elements. Pumpkin is rich in vitamin A, vitamin E food, can enhance the body immunity. Pumpkin with long growth cycle contains more starch, which is suitable for steaming or making various pumpkin cakes, while pumpkin with less starch is suitable for cooking. Generally, red and yellow skins are suitable for steaming, while green skins are suitable for frying. "

Production steps:

Step 1: peel, wash and slice pumpkin; slice bacon; slice green pepper and red onion; slice ginger

Step 2: heat the oil in the pan and stir fry the bacon to get the oil; stir aside the bacon and stir fry the pumpkin

Step 3: add proper amount of water and cook for 2 minutes

Step 4: add green pepper and onion, cook for 1 minute

Step 5: season and serve

Materials required:

Pumpkin: 200g

Bacon: 100g

Green and red pepper: moderate

Onion: right amount

Ginger: right amount

Oil: right amount

Salt: a little

Pepper: a little

Attention: 1. The nutritional components of tender pumpkin and old pumpkin are different. The vitamin C and glucose content of tender pumpkin is higher, which is not suitable for the elderly with diabetes and other diseases. 2. Eating crab and pumpkin together is difficult to digest. It will form stones in the stomach, leading to diarrhea and abdominal pain. Do not eat them together. 3. Pumpkin should be properly preserved, storage time should not be too long, otherwise the flesh of the non fermentative alcohol, easy to cause poisoning after eating.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : La Wei Nan Gua