Garlic tender pumpkin shreds
Overview
June 30, Chongqing. There is no need to host this week. I only need to review reporters' manuscripts and films. At least it is not busy during the day. I can finally relax a little bit. However, the site is on duty every night this week. Damn it. ——Forget it. I have always liked small pumpkins and tender pumpkins. Although I still haven’t figured out whether small pumpkins and tender pumpkins are the same dish, after buying them, they are all made the same way. Moreover, they are all so simple and the taste is always attractive and fragrant. ——You don’t have to bother to wash it, and you don’t even need to remove the skin. O(∩_∩)O——It’s perfect for lazy people like me. When I was buying vegetables at the gate of the community, my aunt told me that these were tender pumpkins. ——It doesn’t matter, anyway, for me, it just tastes good when fried. O(∩_∩)O The tender pumpkin stir-fried today only uses three kinds of seasonings. The stir-fried tender pumpkin brings out the fragrance of garlic and the fragrance of the tender pumpkin. Even without meat dishes, I can still eat a big bowl of rice. ^_^
Tags
Ingredients
Steps
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Wash and shred the tender pumpkin. (I used a grater to do it.)
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Chop the garlic into fine pieces, you can use a little more because you need to fry the garlic until it becomes fragrant.
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Heat the pan with cold oil. When the oil is hot, add the garlic and stir-fry over low heat until the garlic becomes fragrant.
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Turn up the heat, add the tender pumpkin shreds and stir-fry until the water comes out, add salt and chicken essence and bring to the pot.
