Pumpkin recipes How to make delicious pumpkin

Pumpkin recipes How to make delicious pumpkin

We often eat pumpkin, and most people use it to cook porridge. In fact, there are many different ways to eat pumpkin. Today I will write down all the ways to eat pumpkin, so that you can see how to cook pumpkin to make it delicious.

Pumpkin recipes How to make pumpkin delicious

1. Stir-fried pumpkin and yam

Pumpkin can not only be made into porridge but also be stir-fried. You can peel and cut an appropriate amount of pumpkin and yam into slices. Then put oil in a wok and heat it. First put the pumpkin into the wok and stir-fry it, then add the yam and stir-fry. Then add salt and chopped green onion for seasoning. After mixing well, take out and serve on a plate. Eating pumpkin in this way can lower blood sugar and prevent diabetes.

2. Steamed Pumpkin with Honey and Ginger

Steamed pumpkin is also delicious, but it needs to be served with an appropriate amount of honey and ginger juice. Before steaming, wash the pumpkin, cut it into pieces, remove the seeds and pulp, then squeeze the ginger juice and pour it on the pumpkin pieces. Finally, add rock sugar and honey, and then steam it in a steamer. After the water boils, steam it for another two hours and it will be done. After turning off the heat, wait for it to cool down naturally, and then you can eat it directly.

3. Pumpkin and Red Dates Syrup

Pumpkin and red dates made into a syrup is also very delicious. When making it, you need to prepare 20 pitted red dates and 500 grams of pumpkin, and also prepare an appropriate amount of brown sugar. Peel the pumpkin and cut it into pieces, put it into the pot with the red dates, add water and cook. After the pumpkin is soft and glutinous, add brown sugar for seasoning. Wait until the brown sugar is completely dissolved, turn off the heat, take out and serve in a bowl. This pumpkin and red dates syrup can relieve cough and benefit the lungs, moisturize the intestines and promote bowel movements, and also beautify the skin.

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