Salted Pumpkin Seeds
Overview
I remember when I was a kid, my grandma grew a lot of big yellow pumpkins, but we didn’t have enough time to eat them every summer. Everything is pumpkin. Pumpkin braised rice, fried pumpkin, braised pumpkin. But still can't eat that much. Also give it to others everywhere. Grandma only keeps some pumpkin seeds for herself. Every year when she grows pumpkins, grandma works hard alone to grow pumpkins for us to eat. Of course, pumpkin seeds are often fried for us to eat. In the past, the seeds in the pumpkins I bought were thrown away. Not feeling full. There was nothing to eat. Pumpkins are now available in large quantities. The seeds inside are plump. Sometimes it’s okay to nibble when you’re bored. I didn’t expect that the pumpkin seeds contained oil, so I couldn’t feel it when frying. My hands were all oily when I ate it, which showed that the nutrition was pretty good. I bought pumpkin 4 times and saved so little. It was really rare. But the weather is so nice. Drying pumpkin seeds is also effortless. The picture I took when I made these pumpkin seeds was accidentally deleted. I can only take another picture of the finished product to illustrate.
Tags
Ingredients
Steps
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Sit on the pot and heat it up. Then change to low heat.
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Add the pumpkin seeds and slowly stir-fry over the heat. When it turns slightly brown, stir it with a spatula. Make it heat evenly.
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When the fried pumpkin seeds are a little oily, add some salt. Stir fry for another 1 minute.
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Finished product. Eat after it cools down.
