Pumpkins in August are a good thing, and it is a good time to "eat melons in summer", young pumpkins are more crisp and tender than old pumpkins, and the taste is more refreshing, which is more suitable for summer.
This is the pectin component in pumpkin, pectin is a natural "intestinal lubricant", which can regulate the absorption rate of food, so that the absorption of sugar slows down, especially for the elderly and people with bad stomach;
Moreover, the nutritional value of young pumpkin is not inferior to that of old pumpkin, and its vitamin C content and glucose content are especially rich, which helps to protect cells from free radical damage and slow down aging. Moreover, the vitamin D contained in the tender pumpkin can help the human body better absorb calcium and phosphorus, which helps to strengthen bones;
Old pumpkin is best eaten steamed, boiled, while fresh tender pumpkin is best eaten stir-fried. Today I will share with you a method of stir-fried shredded meat with tender pumpkin, tender pumpkin tastes very sweet, and the flavor is enhanced with shredded meat, the shredded meat is tender, and the pumpkin is crispy and delicious, let's take a look at the specific production steps!
[Ingredients]: Tender pumpkin, fresh pork
[Seasoning]: ginger, garlic, pickled pepper, red cabbage pepper, salt, pepper, chicken essence, sugar, bean paste
Step 1: A piece of fresh lean pork, first slice and then shred, slightly thicker;
Step 2: Pick 4 small tender pumpkins, remove the guati, rinse the skin, slice them first and then cut them into slightly thicker shreds, otherwise they will be easy to break during the frying process;
Step 3: Prepare a bowl of green onion and ginger water in advance, which is made of green onion and ginger, cut the green onion, slice the ginger, put it in a bowl, add a small half bowl of water, and then squeeze the green onion and ginger slices vigorously by hand to release the juice of the green onion and ginger.
Step 4: Now let's marinate the shredded meat: add salt and pepper, add a small amount of green onion and ginger water, and then scratch the shredded meat, so that the fried shredded meat tastes smooth and tender.
After the shredded meat fully absorbs the green onion and ginger water, then add a spoonful of potato starch to grab and mix the pulp, and the last spoonful of cooked oil locks in the water;
Step 5: Slice the garlic, shred the ginger, shred the pickled pepper, shred the red pepper, and cut the green onion;
Step 6: Pour oil into the pot, a little more oil to prevent the shredded meat from sticking to the pan, pour in the shredded meat when the oil temperature is 5 hot, and gently spread it with a spatula after it is slightly set;
Step 7: When the shredded meat is fried to 6 ripe, add ginger and garlic and pickled pepper shreds, and fry a spoonful of bean paste to fry the red oil and then put it out.
Step 8: Leave the bottom oil in the pot, then pour in the pumpkin shreds and red pepper shreds, turn on high heat and stir-fry quickly.
Stir-fry until 7 ripe, pour in the shredded meat, and start seasoning: add salt, chicken essence, sugar, stir-fry well, add green onion segments and stir-fry twice, then you can get out of the pot;
A dish of tender pumpkin fried shredded meat with full color and flavor is completed, and the rice is nutritious, appetizing and delicious.
If you have no appetite on dog days, you can try this dish, and it is easy to make and suitable for all ages.
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