Corn and pumpkin

Overview

A few days ago, I cooked the fresh raw corn I bought, peeled the kernels, divided them into small bags and put them in the freezer of the refrigerator. I also cooked the green edamame beans, peeled the shells, and stored a lot of them. When I need side dishes, I can take them out and grab a handful, which will add a lot of color to the dish. Just like today's corn and pumpkin, I regarded it as a weight loss meal, but it was a bit too delicious. If I didn't pay attention, a big plate went into my stomach. How can I lose weight like this?

Tags

• staple food
• home cooking
• olive oil
• pumpkin
• ripe corn
• ripe green beans
• water starch

Ingredients

Steps

1. 1 Peel and dice pumpkin.

   

2. 2 Pour a small amount of olive oil into the pan.

   

3. 3 Add pumpkin and stir-fry.

   

4. 4 When the squash changes color, stir in the corn kernels.

   

5. 5 Add appropriate amount of water and simmer for a while.

   

6. 6 Add a handful of green beans.

   

7. 7 When the pumpkin is ripe and the soup is almost gone, add a small amount of water starch to reduce the juice.