Shredded pumpkin and carrot(nan gua hu luo bo si )

Shredded pumpkin and carrot

Introduction:

"Pumpkins are old and tender, and their nutritional value has its own merits. The old pumpkin is rich in carotene, calcium, potassium and so on, while the tender pumpkin contains a lot of water, which means that the content of VC is very high. For brain workers, especially those who have to face the computer every day, it is an excellent nutrition. There is also a little carrot at home, just with pumpkin, added carotene. The characteristics of this dish are fresh, tender, crisp, bright and nutritious

Production steps:

Step 1: prepare garlic and ginger. Slice two cloves of garlic and one slice of ginger. Set aside

Step 2: clean the pumpkin and soak it in light salt water

Step 3: clean the cutting board, take out the soaked pumpkin and wash it with water. Go to both ends and cut off the places you can't stand to see

Step 4: slice in circles, and then cut into shreds. The pumpkin heart in the middle

Step 5: open fire, dry pan, heat over low heat, pour oil

Step 6: pour the shredded carrot and garlic ginger into the pot and stir fry over low heat

Step 7: smell the garlic and ginger flavor, pour in the cut pumpkin shreds, stir fry, pour about 10ml of water into the pot, fire, cover, one minute, uncover, stir fry quickly twice, turn off the fire. Sprinkle some monosodium glutamate before loading

Step 8: plate and serve

Materials required:

Carrot: 50g

Tender pumpkin: 400g

Oil: right amount

Salt: right amount

MSG: right amount

Garlic: 2 cloves

Ginger: 1 tablet

Note: Pumpkin heart and pumpkin meat do not fry together, pumpkin heart rotten, not crisp

Production difficulty: ordinary

Process: firing

Ten minutes: Making

Taste: light

Chinese PinYin : Nan Gua Hu Luo Bo Si