Recipe for tender pumpkin
Release time : 01/18/2025 18:13:27
Tender pumpkin is a common blue-skinned pumpkin on the market. It has a short growth cycle, so the taste is very different from that of old pumpkin.
There are many ways to make tender pumpkin, mainly stir-fry, which tastes tender and has a lot of juice.
The tender pumpkin can also be used to make pancakes or stuffing for steamed buns. The taste is very different from ordinary meat filling, allowing you to feel the unique flavor of the vegetarian stuffing.
How to make tender pumpkin: How to make tender pumpkin delicious? Unlike old pumpkins, tender pumpkins are very suitable for stir-frying, and can also be used to make steamed buns or pancake fillings.
Because the young pumpkin has a fresh taste and a lot of juice, each method has its own characteristics.
Let's introduce a few delicious and nutritious ways to prepare tender pumpkin at Mama.com, and learn them now! Even the beginners in the kitchen can easily master these recipes.
Braised Young Pumpkin Strips, Ingredients: One young pumpkin, appropriate amounts of green and red peppers, appropriate amounts of garlic and ginger, a suitable amount of pork fat, salt. 1. Clean the young pumpkin, remove the tail end, then cut it into slices and further into strips, and place in a plate for later use.
Prepare the minced garlic and ginger, ready for use.
Wash and cut the green pepper and red pepper into thin strips and set aside. Mince ginger and garlic.
2. Heat a pan and add an appropriate amount of pork fat, then heat until it melts. Add garlic and ginger to the pan, and stir-fry until fragrant.
3. Add the thinly sliced fresh pumpkin strips to a pot, season with an appropriate amount of salt, and stir-fry.
4. After stirring for a moment, add the diced green and red pepper strips and continue to stir-fry, then add an appropriate amount of soy sauce and stir well before serving.
Ingredients for Stir-Fried Fresh Pumpkin and Pork: 250g of tender pumpkin, 45g pork strips, 15g ginger slices, an appropriate amount of vegetable oil, soy sauce, salt, and chopped green onions.
1. Wash the pumpkin, remove the peel and seeds, and cut it into chunks for later use.
2. Pour the oil in the pan and heat it up, saute the ginger slices and chopped green onions until fragrant, then add the shredded pork, soy sauce and salt, and stir-fry for 1 minute.
3. Add the pumpkin, stir fry for 2 minutes, add water, cover the lid, and simmer over low heat for 10 minutes, until the pumpkin is cooked and soft.
Tender pumpkin pancake ingredients: tender pumpkin, 1 egg, 1/2 cup flour, appropriate amount of water and salt. 1. Shred the pumpkin, grab it well with a little salt, and marinate for 5-10 minutes. The marinated water does not need to be poured out. You can add less water after adding flour.
2. Beat in an egg, add half a cup of flour, and add a little salt (because the pickled pumpkin has already been salted).
3. Add an appropriate amount of water and mix well until the batter is similar in consistency to plain yogurt. Then, let it sit for about 5 minutes.
4. Heat oil in a pan, pour the flour batter into it and spread it out to make a pancake.
You can also spread it out into a large pancake or cut it into smaller pieces with a mold.
5. After cooking one side, flip it over and cook the other side until golden brown. Be sure to use low heat throughout the process and be patient with the pancakes.
Ingredients for the tender pumpkin and pork buns: 265g of baby pumpkin, 220g of pork, an appropriate amount of oil, an appropriate amount of salt, 280g of flour, a small amount of chopped green onion, and a small amount of minced ginger. 1. Prepare and clean the ingredients, grate the tender pumpkin into fine strips, chop the green onion and ginger into fine mince, then add oil to lock in moisture before adding salt.
2. Prepare pork mince by either using a food processor to chop into small pieces or directly mincing it into finely ground meat. Mix in soy sauce and fine salt, then mix well.
3. Mix the vegetable filling and the pork filling evenly.
4. Add appropriate amount of water and baking powder to flour and knead it into dough and wake up.
5. Divide the dough into small dough, add the steamed buns filling and wrap them into steamed buns.
6. Put it in a steamer and let it stand for 10 minutes before steaming. Cook it over high heat, turn to low heat and steam for 15 minutes. Turn off the heat for 3 minutes before opening the lid.
Effect of tender pumpkin Tender pumpkin not only has a good taste, but also has rich therapeutic effects.
Pumpkin is one of the vegetables with very high nutritional value and is very comprehensive. Whether it is old or tender, it also has high edible value.
Let's take a look at the therapeutic effects of tender pumpkin.
1. The flesh of a tender pumpkin contains a special substance that can promote the secretion of insulin and reduce blood sugar levels, which has an effective anti-diabetic effect.
2. The vitamin A content in tender pumpkins exceeds that of green vegetables, making them an effective beauty and nourishment aid for women.
3. Consuming pumpkins is even more effective in preventing hypertension, as the active components in pumpkin can prevent hypertension and some kidney diseases.
4. Consuming pumpkin can treat gallstones, and regular consumption of pumpkin can dissolve gallstones. Patients with gallstones are encouraged to try it.
5. Eating tender pumpkin can help protect the gastric mucosa and aid digestion, offering significant therapeutic benefits for digestive system diseases caused by stomach heat and poor appetite.
6. Consuming more pumpkin can also prevent stroke, as it contains a large amount of linoleic acid, palmitic acid, and stearic acid among other glycerol fatty acids, all of which are quality oils.
7. Vitamin C contained in pumpkin can prevent nitrates from being transformed into carcinogenic nitric acid in the digestive tract, while mannitol can reduce the harm of toxins in feces to the human body.
Nutritional value of tender pumpkin tender pumpkin has a smooth surface, green color, less sugar content, and better quality than zucchini. Because the meat quality is more textured, it is usually fried or eaten as stuffing.
The nutritional value of tender pumpkin cannot be underestimated.
Tender pumpkin is also rich in nutrients, such as starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus, etc.
However, there are some differences in the nutritional content between young and mature pumpkins.
The medium contains more vitamin C and glucose, it can also be used as a health food for long-term consumption.
Nut pumpkin has a lot of water and is relatively low in vitamins, but its tender texture makes it ideal for stir-frying.
This variety is also more suitable for people who are on a diet and diabetics, as it has relatively low sugar content, so it doesn't have the sweetness of a regular pumpkin.
It is worth mentioning that the tender pumpkin contains abundant cobalt, which can stimulate human metabolism, promote hematopoietic function, and participate in the synthesis of vitamin B12 in the human body. This is a trace element essential for pancreatic cells in humans.
The rich zinc element in pumpkin can participate in the synthesis of nucleic acid and protein and is an important material for the growth and development of human body.
Eating young pumpkin can supplement the various nutritional elements required by the human body. For a balanced diet, friends who often eat old pumpkin should also try to eat more young pumpkin.
Nectarine Pumpkin's Appropriate Audience: Nectarine pumpkin is a food that can be both edible and medicinal, and is suitable for consumption by most people. It is particularly beneficial for individuals with diabetes.
In winter, it can both warm the stomach and lower blood sugar, making it a treasure for diabetics.
Furthermore, the tender pumpkin is also very suitable for people with obesity and middle-aged and elderly.
This is mainly because the tender pumpkin contains rich dietary fiber and pectin, which can increase the viscosity of food in the gastrointestinal tract, delay the absorption and digestion of sugar, and have a lower effect on blood sugar after meals.
Therefore, it also has certain promoting effects on weight loss.
Research abroad also analyzed the certain plant chemical components of pumpkin, may have hypoglycemic and blood pressure-lowering effects.
However, it is important to note that individuals with diabetes should not consume excessive amounts of pumpkin. There have been reports of high blood sugar levels triggered by large intakes of pumpkin, and long-term overconsumption may increase the risk of cardiovascular, vision, nerve, and foot complications.
This is mainly because eating with pumpkin is equivalent to eating too much starch at the same time, and it is difficult not to get high blood sugar! Therefore, although tender pumpkin is suitable for a wide range of people and has multiple effects, it is still not advisable to eat too much at once.
Although pumpkin is a good thing, eating too much will not only cause heartburn and discomfort, but also affect your complexion. Therefore, everyone should also pay attention to the appropriate amount when eating anything.
The difference between a tender pumpkin and an old pumpkin is quite obvious.
From the outside, green pumpkins are turquoise, while ordinary old pumpkins have orange skins.
Generally speaking, pumpkins with a long growth cycle contain more starch and are suitable for steaming or making into various pumpkin cakes.
Pumpkins with less starch are suitable for cooking.
Therefore, red-skinned and yellow-skinned old pumpkins are generally better suited for steaming, while green-skinned young pumpkins are better suited for stir-frying.
The fresh pumpkins are high in nutritional value. According to the test, 100 grams of fresh pumpkin contains 10.2 grams of starch, 39mg of calcium and 1.1mg of iron, and 3.2mg of carotene.
Among them, the young pumpkin contains more vitamin C and glucose, while the old one has higher content of calcium, iron and carotene. These are beneficial to asthma prevention and treatment.
Apart from that, the old pumpkin has high sugar content, sweet taste and B vitamins, high in fibers. It is not only suitable for making desserts but also suitable for stewing.
Nectarine pumpkins are high in water content and have relatively low levels of vitamins, but they have a crisp texture that makes them ideal for stir-frying. They're also great for making dumpling fillings and can be incredibly tender when cooked with lean meat.
Thus, it can be seen that not only are the appearance and taste of young and old pumpkins different, but their nutritional values are also distinct.
However, both have a high medicinal value and are recommended to be consumed in moderate amounts for the body to supplement various nutrients.
The medical content involved in this text is for reference only.
If you feel unwell, it is recommended to seek medical attention immediately, and the medical diagnosis and treatment will be subject to offline diagnosis.