A piece of cake from a private kitchen [fried pumpkin flowers]

Overview

Pumpkin flowers are both vegetables and medicine. It clears away dampness and heat, reduces swelling and blood stasis, fights and prevents cancer, has auxiliary effects in the treatment of jaundice, dysentery, cough, carbuncle, conjunctivitis, mastitis and many other inflammatory diseases, and is often used as a health food. Practice has proven that its pollen can eliminate fatigue, enhance the fighting spirit of athletes, help the elderly regain their youthful vitality, increase the intelligence of children, and enable the sick and weak to recover as soon as possible. It has certain auxiliary effects on anemia, chronic constipation, colorectal diseases, hypertension, headaches, strokes and other diseases in young children. It can also help adjust the nervous state and improve insomnia. The rutin contained in it also has the auxiliary function of promoting blood vessel and heart function, promoting blood coagulation, and preventing bleeding.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• lunch
• chicken essence
• chop chili pepper
• egg
• ginger powder
• minced green onion
• pepper
• pumpkin flowers
• salt

Ingredients

Steps

1. 1 Take an appropriate amount of pumpkin flowers, only the flowers and a small amount of tender stems, wash them with water, shake them dry and take them out.

   

2. 2 Take an appropriate amount of pork belly. Remove the skin and let the customer cut it into small pieces first, then chop it into minced meat. Do not mince the meat too much. Put the minced meat into a bowl. Add an appropriate amount of salt, pepper, chicken essence, minced ginger and minced green onion to the pot, stir well in one direction with your hands and then beat vigorously. Put the beaten minced meat into the pumpkin flower core.

   

3. 3 Chop an appropriate amount of chili pepper, pour it into a leak-tight drain and squeeze out the water. Add an appropriate amount of dry cornstarch to the bowl, add an appropriate amount of water and stir evenly with your hands. After stirring, when the cornstarch water continues to lift, it indicates that it is suitable. Beat the two egg whites together until evenly mixed. When the egg liquid keeps lifting, it indicates that it is suitable.

   

4. 4 Remove the oil from the pot and light the pan. After the pumpkin flowers are coated with egg liquid, put it into the pot and fry slowly over low heat. Add an appropriate amount of oil to the pumpkin flowers. When frying, you need to turn it several times to fry the egg liquid on the surface of the pumpkin flowers until fragrant. After frying, take them out and set aside.

   

5. 5 Remove the oil from the pot and light the pan. After the pumpkin flowers are coated with egg liquid, put it into the pot and fry slowly over low heat. Add an appropriate amount of oil to the pumpkin flowers. When frying, you need to turn it several times to fry the egg liquid on the surface of the pumpkin flowers until fragrant. After frying, take them out and set aside.

   

6. 6 Add an appropriate amount of oil to the pot, stir-fry evenly, add chopped chili peppers and stir-fry over low heat until fragrant, remove the water from the chili peppers, and stir-fry out the aroma of the chili peppers. Scrape the fried chopped chili peppers to the edge of the pot, add a small amount of oil, pour the beaten egg yolks into the pan and fry until fragrant. Then stir-fry the chopped chili peppers together until fragrant. When the egg yolks become bubbly, add an appropriate amount of water, flatten them with a spatula, then add the pumpkin flowers and stir-fry them evenly. Cover the pot and simmer over high heat for 2 minutes. After 2 minutes, open the lid of the pot and reduce the juice over high heat. Add a small amount of chicken essence and stir-fry evenly before serving.

   

7. 7 Add an appropriate amount of oil to the pot, stir-fry evenly, add chopped chili peppers and stir-fry over low heat until fragrant, remove the water from the chili peppers, and stir-fry out the aroma of the chili peppers. Scrape the fried chopped chili peppers to the edge of the pot, add a small amount of oil, pour the beaten egg yolks into the pan and fry until fragrant. Then stir-fry the chopped chili peppers together until fragrant. When the egg yolks become bubbly, add an appropriate amount of water, flatten them with a spatula, then add the pumpkin flowers and stir-fry them evenly. Cover the pot and simmer over high heat for 2 minutes. After 2 minutes, open the lid of the pot and reduce the juice over high heat. Add a small amount of chicken essence and stir-fry evenly before serving.

   

8. 8 Finished product pictures

   

9. 9 Finished product pictures