Stir-fried pumpkin sprouts
Overview
I don’t know when it started, but the tender shoots of pumpkin seedlings have become the new favorite food. I think the main reason is that people are now pursuing a return to nature in their diet. If you don't love it enough, there are reasons to love it. Pumpkin seedlings are not only delicious, good in taste and unique in flavor, but also rich in nutrients, including chlorophyll and a variety of amino acids, minerals and vitamins necessary for the human body. Eating it regularly has certain curative effects on many diseases such as diabetes, arteriosclerosis, and digestive tract ulcers. Today I also picked some pumpkin seedlings. Since we are back to nature, we will eat them in the simplest way, stir them!
Tags
Ingredients
Steps
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When picking fresh pumpkin seedlings, only pick a few tender leaves on the head, about 15 centimeters in length. Rinse with clean water and rub to remove the suede on the surface
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If there are old pieces on the stem, gently tear them off, leaving only the tender stems inside, and then clean them after processing
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Blanch it in boiling water for about 2 minutes, blanch it thoroughly, remove it and put it into cold water immediately to maintain its crispy texture
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Remove and cut into inch-sized pieces and put on a plate, shred the ginger, mince the garlic and put it on top.
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Put an appropriate amount of oil in the pot, add crushed chili pepper and Sichuan peppercorns, stir-fry until fragrant
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Pour the hot oil for frying Sichuan peppercorns immediately onto the ginger and garlic
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Cover the dish with a bowl immediately after pouring the oil on it so that the dish can fully absorb the flavor. The step of mixing is very important. If it is not covered, the smell of the oil will spread out and less will be absorbed into the dish.
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After simmering for about 5 minutes, open the lid, sprinkle with salt, and stir evenly. If you don’t like Sichuan peppercorns, you can pick them out before mixing
