Pumpkin in syrup(tang shui nan gua )

Pumpkin in syrup

Introduction:

"Pumpkin contains vitamins and pectin, pectin has a good adsorption, can bond and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, can play a detoxification role; pectin in pumpkin can also protect the mucosa of gastric mucosa, free from rough food stimulation, promote ulcer healing, suitable for patients with gastric diseases. The ingredients in pumpkin can promote bile secretion, strengthen gastrointestinal peristalsis, and help food digestion. So, whether it's because of the Spring Festival or the recent popular haze days, eat more pumpkin... "

Production steps:

Step 1: half a golden pumpkin

Step 2: peel and pulp,

Step 3: cut evenly.

Step 4: Code neatly into the container and sprinkle a proper amount of jujube on the surface.

Step 5: add a little rock sugar and half a bowl of water to boil until the rock sugar melts.

Step 6: pour the boiled rock sugar water into the container with pumpkin and fill it with 8%.

Step 7: the finished product is sweet and delicious.

Materials required:

Pumpkin: half

Red dates: moderate

Rock sugar: right amount

Note: 1. Golden pumpkin is the best choice for sugar water pumpkin, with less water content and soft and sweet taste. 2, the amount of rock sugar should not be too much, too sweet will feel greasy. 3. It's delicious without sugar. If you don't like too sweet, you can not add sugar.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Tang Shui Nan Gua