Golden pumpkin flower(jin se nan gua hua )

Golden pumpkin flower

Introduction:

"In the summer season of a year, pumpkin flowers can be said to be tender flowers. After being picked and put for a long time, they will wilt and become sticky and rotten from the inside. It's best to eat in 2-4 hours. It's delicious. If you have the condition to pick it in the field and do it for a short time, it is called fresh. We can only buy it from the vegetable market. Be careful when cleaning; be careful it's fragile. "

Production steps:

Step 1: mix 3-4 tbsp flour with cold water and add eggs to make a paste.

Step 2: stick the pumpkin flowers one by one with water

Step 3: pick up the liquid

Step 4: fry in oil

Step 5: fried pumpkin flowers. It's delicious and crispy.

Step 6: leave the oil in the pot, add the chopped garlic (pepper) to stir up the flavor, then add vinegar, sugar, salt in turn, and then add appropriate water and starch

Step 7: This is a good sauce.

Step 8: filter the juice with a colander and put it on the pumpkin cauliflower.

Materials required:

Pumpkin flower: 200g

Flour: a little

Edible oil: right amount

Egg: one

Garlic: 4-5 petals

Chili: 2

Salt: right amount

Sugar: right amount

Precautions: pay attention when cleaning; be careful that it is fragile. Frying in a pan is better than frying in an electric pan. I seldom put monosodium glutamate in my dishes. If my family can't eat spicy food, they don't put pepper. This dish has its own unique flavor, but it's especially delicious when it's added with pepper. Pictures 5 and 8 are put in different places. I'm sorry to upload it for the first time. (it took more than ten hours over and over again.)

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Jin Se Nan Gua Hua