Braised pumpkin

Overview

I don’t like eating pumpkin very much, but I love buying it the most. Whether you are going for an outing or hiking, you will never come back empty-handed when you see farmers buying pumpkins on the roadside. After buying it, display it for a while and then eat it slowly (Amitabha is a bit cruel). Because it has been placed in an air-conditioned room for almost half a month, some of the water seems to have evaporated, so it is particularly sweet and the fragrance of the pumpkin is completely released. Coupled with the braised cooking method, this dish is really oily but not greasy, with a sweet aftertaste that leaves a lingering fragrance on your lips and teeth after eating. It is said that pumpkins in late autumn have extremely high nutritional value. I will omit 10,000 words here...

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• lunch
• garlic
• okra
• pumpkin
• white sugar
• salt

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Peel and cut pumpkin into large pieces

   

3. 3 Blanch okra for 30 seconds and set aside

   

4. 4 Put more peanut oil in a hot pan, fry the garlic over low heat until golden brown, remove and set aside

   

5. 5 Turn to medium heat and cook the pumpkin chunks

   

6. 6 Flip and fry the other side until soft (medium-low heat)

   

7. 7 Add appropriate amount of water (a little bit, mainly for stewing with oil)

   

8. 8 Add 1 teaspoon of sugar and 2 tablespoons of white sugar along the edge of the pot, bring to a boil, then turn to low heat and simmer for 10 minutes

   

9. 9 0kThe sweet and soft roasted pumpkin is ready (just slice the okra and place it on the plate)

   

10. 10 The most advanced way to eat it: when half of the pumpkin is eaten, mix it with okra in the soup...

    

11. 11 It's this big guy. (It is recommended that when choosing pumpkins, choose the ones that are yellow with a hint of red. They must be ripe and absolutely fragrant and sweet)