Stuffed pumpkin flowers

Overview

It was in April, when pumpkin flowers just started to go on sale. I couldn’t help but buy a handful when I saw them at the vegetable market. I usually use it to make soup, but this time I tried making stuffed pumpkin flowers, a combination of meat and vegetables. Adding some perilla is very fragrant.

Tags

• hot dishes
• home cooking
• carrot cubes
• ginger powder
• light soy sauce
• meat
• minced shiitake mushrooms
• mint
• oil
• perilla
• starch
• sugar
• pumpkin flowers
• salt

Ingredients

Steps

1. 1 Chop the pork into puree. Sandwich meat or pork belly should be fat or lean.

   

2. 2 Soak the mushrooms until soft and chop into small pieces.

   

3. 3 Peel off the stems of pumpkin flowers and wash the flowers.

   

4. 4 Prepare some mint, carrot, and ginger.

   

5. 5 Add some starch and light soy salt to the minced meat and stir.

   

6. 6 Add mint, carrots and mint.

   

7. 7 Stir evenly as usual. Season well.

   

8. 8 Tear open the melon flower and stuff the meat inside.

   

9. 9 Close your mouth.

   

10. 10 Plating.

    

11. 11 Steam in a pot. I put it in the rice cooker and started a cooking process.

    

12. 12 While steaming, prepare the perilla and chop it finely.

    

13. 13 Steamed.

    

14. 14 Heat the oil in the pan, add the perilla, add some light soy sauce and white sugar, stir it a few times and it will be cooked.

    

15. 15 Put the boiled perilla on top of the steamed pumpkin flowers. There you go, healthy and delicious!