Autumn movement: Roasted Garlic pumpkin with cinnamon(qiu le zhang rou gui xiang liao kao da suan nan gua )

Autumn movement: Roasted Garlic pumpkin with cinnamon

Introduction:

Production steps:

Step 1: preheat the oven to 210 degrees. Get the materials ready. If the pumpkin seeds are raw, fry them or bake them in the oven at 150 ℃ for 10-15 minutes until they are cooked;

Step 2: lay tin foil on the baking tray. Dice pumpkin, I cut about 3cm square dice, put into the baking tray. I didn't go if I wanted to go or not;

Step 3: remove the root, skin and stem of garlic, and put it into the baking pan without sticking the skin of garlic meat;

Step 4: add olive oil;

Step 5: add salt;

Step 6: add freshly ground black pepper;

Step 7: add rosemary;

Step 8: add cinnamon powder;

Step 9: grasp the pumpkin evenly with your hands to make each pumpkin evenly covered with a layer of oil and seasoning;

Step 10: into the preheated oven, 200 degrees, middle layer, up and down the fire, bake for 30 minutes until the pumpkin is baked;

Step 11: Sprinkle the roasted pumpkin seeds and eat!

Materials required:

Old pumpkin: 500g

Garlic: one head

Cooked pumpkin seed: right amount

Salt: 3 ~ 5g

Extra virgin olive oil: 1 tablespoon

Cinnamon powder: 1 / 2 teaspoon

Note: 1. Pumpkin to choose the old pumpkin, so that after baking will be face and sweet; 2. Garlic does not peel, baked out is soft waxy. If peeled, the skin may be a little dry and scorched; 3. Various seasonings can be adjusted according to personal preferences; 4. The specific baking time should be adjusted according to your own oven. After baking, try with chopsticks. If the chopsticks can be easily inserted into the pumpkin, it is cooked; 5. The final pumpkin kernel can be replaced or not added according to the preference, mainly to enrich the taste and taste.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Qiu Le Zhang Rou Gui Xiang Liao Kao Da Suan Nan Gua