Autumn is a season of harvest, and we can eat a lot of seasonal vegetables. I don’t know if you have noticed that the main dishes in the vegetable market have changed quietly these days. Bitter melon, eggplant, loofah, and winter melon are no longer the protagonists of the vegetable market. Many seasonal dishes exclusive to autumn, such as radish , cabbage, okra , and lotus roots, are gradually increasing. As the saying goes: does not eat from time to time. Autumn is a season when the transition from hot to cold. At this time, you should understand the principle of eating according to the season, especially for middle-aged and elderly friends, you should adjust your diet in time in accordance with the solar term so that you can successfully spend autumn . When it comes to seasonal dishes in autumn, pumpkin has to be mentioned. Autumn is here, and the pumpkin is pretty. Pumpkin tastes sweet and nutritious, and middle-aged and elderly people have many benefits to eating more. There are many ways to make pumpkin. It is no exaggeration to say that pumpkin can be served on the dining table in less than a few hundred ways. Next, I will share with you 5 home-cooked ways to make pumpkins, and it is recommended to collect them. It is recommended that middle-aged and elderly people eat less eggplant and bitter melon in autumn and eat more of it, which is nutritious and satisfying their cravings. It is so fragrant.
[Pumpkin Millet Porridge]
Preparation Ingredients: Pumpkin, millet and a little dried osmanthus.
Detailed method: Wash the millet twice and soak it in clean water for 15 minutes. After soaking the millet, make water in the pot and boil the water over high heat. Pour the millet together with soaking water into the pot, and cook the millet again until it boils. Turn to medium-low heat and cook slowly. Use this time to process the pumpkin. Take a piece of pumpkin, peel it and remove the pulp. After cleaning, cut into small pieces and set aside. After 20 minutes of cooking the millet, pour in the pumpkin cubes and continue cooking for 20 minutes. When the pumpkin is ripe, the millet porridge will become very thick. If the pumpkin cubes are cut larger, the cooking time should be appropriately extended. When out of the pot, you can sprinkle a little osmanthus flowers to add a touch of fragrance.
If you can't finish the large pumpkin at once, remove the pulp of the remaining part, wrap it with plastic wrap and put it in the refrigerator to store it in a refrigerator, so as to avoid spoilage.
[Red Bean Pumpkin Cup]
Preparation Ingredients: Beibei Pumpkin, Red Bean , millet, red dates and wolfberry.
Detailed method: Soak the red beans one night in advance. The next day, the red beans absorb enough water and become full, making it easier to cook. After washing the millet, mix it with the soaked red beans, add an appropriate amount of water, and steam it in water. Take a beibe pumpkin and wash it clean. Cut a small piece from the top to serve as the top cover of pumpkin cup . Use a spoon to dig out the pulp of the melon and the pumpkin cup is ready. To the steamed red bean rice, add the red dates and wolfberry that have been cut in advance and mix well. Then put the rice into the pumpkin cup. Cover the lid of the pumpkin cup, put it back in the steamer, steam it for 20 minutes.
Do not overeat pumpkin. It will be great if you eat it twice a week. Don’t eat it every day.
[Steamed pumpkin with red dates]
Preparation Ingredients: Pumpkin, red dates and dried lilies.
Detailed method: When steaming pumpkin, you can use red dates and dried lilies. Soak the dried lilies in warm water for 1 hour in advance. Rub the red dates with starch water, then rinse them with clean water to control the water and set aside. After the pumpkin is washed, peel off the pumpkin skin with a knife and then remove the pumpkin seeds. Cut the processed pumpkin into pumpkin slices, try to cut evenly, moderate thickness, and do not be too thin to avoid steaming. Place the pumpkin, red dates and dried lilies on a plate, and place them in the shape of flowers and steam them in a steamer for 15 minutes.
Although pumpkin is good, not all friends with physical fitness can eat it. If you don’t know how to tell it, you can ask me.
[Pumpkin Rice Paste]
Preparation Ingredients: Pumpkin, glutinous rice and lotus seeds.
Detailed method: Wash the glutinous rice and soak it for 15 minutes. Do not throw away the soaking water. It can be used to make pumpkin rice paste. The lotus seeds should also be soaked in advance, which will be easier when making rice paste. Peel the pumpkin and remove the pulp, clean it and cut it into small pieces and set aside. Pour all the pumpkin and other ingredients into the soy milk maker, add an appropriate amount of water, and choose the rice paste procedure. It takes about 25 minutes.
The pumpkin itself tastes very sweet, so the rice made has a sweet taste. I don’t add extra sugar. If you like a sweeter texture, you can add a little rock sugar and stir evenly until the rock sugar melts and drink while it’s hot.
[Pumpkin glutinous rice balls]
Preparation Ingredients: Pumpkin, glutinous rice flour, brown sugar and cooked sesame.
Detailed method: After processing the pumpkin, cut it into slices and steam it until cooked. After taking it out, crush it with a spoon to form a delicate pumpkin puree. Pour the pumpkin paste into the glutinous rice flour while it is hot, knead the glutinous rice flour into a dough, cover with plastic wrap and let sit for 10 minutes. Divide the dough into small pieces, first roll into long strips, cut into evenly sized dosage, and then roll the dosage into rounds one by one. After the pumpkin seeds are rubbed, make water in the pot. After the water is boiled, put the pumpkin seeds in it. After boiling, pour in cold water and continue to cook. When the pumpkin seeds are all floating on the water surface, it means that they are cooked. Take it out and soak it in cold water to set aside. Re-load the pot, add a bowl of water and appropriate amount of brown sugar to the pot, and boil the brown sugar until it is thick. Remove the pumpkin seeds from the water to dry the water, pour them into brown sugar, stir-fry them over medium-low heat. When the brown sugar juice is thicker and evenly wrapped on the surface of the round seeds, turn off the heat, sprinkle with sesame seeds and serve on the plate.
Pumpkin Round Seeds can be made at one time, coated with dried glutinous rice flour on the surface, put it in a fresh bag and freeze it. You can eat it as you like next time, without suffocating it. Take it out from the refrigerator and cook it directly.
That’s all for sharing "how to eat pumpkin". What else do you need to add? You might as well leave a message in the comment area to benefit more friends! Every message and every like you have is my motivation to move forward! If you like, remember to collect and share with your friends around you.
