Stir-fried pumpkin shreds

Overview

I didn't have time to buy groceries yesterday, so I rummaged through the refrigerator today and found only one pumpkin, three green peppers, one red pepper, and one carrot. Fortunately, both meat and dry goods are available, so it's easy to mix them together. I fried a sliced green pepper and shiitake mushroom, stir-fried shredded pumpkin, cooked mung bean white porridge, fried a few egg pancakes with shredded carrots, and mixed with a plate of sesame oil mustard. It was a simple meal, but it was very comfortable to eat. Pumpkin not only has high edible value. And it has therapeutic effects that cannot be ignored. According to "Southern Yunnan Materia Medica", pumpkin is warm in nature, sweet in taste and non-toxic. It enters the spleen and stomach meridians and can moisten the lungs and replenish qi, reduce phlegm and thicken phlegm, expel parasites and detoxify, treat cough and asthma, treat lung abscess and constipation, and has diuretic and beauty effects. In recent years, domestic and foreign medical experts and experts have shown that eating pumpkins can also treat prostate hypertrophy (pumpkin seeds can treat prostate hypertrophy), prevent prostate cancer, prevent arteriosclerosis, gastric mucosal ulcers, and stone formation. This fried pumpkin shredded dish is paired with some fungus and red pepper. It has a nice color and more comprehensive nutrition. The pumpkin shreds are tender, salty and slightly sweet, refreshing and delicious.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• lunch
• dried fungus
• garlic
• light soy sauce
• rapeseed oil
• long pumpkin
• red pepper
• salt

Ingredients

Steps

1. 1 Soak dried fungus in water in advance

   

2. 2 One long pumpkin, peeled and washed and set aside

   

3. 3 Remove the seeds and flesh from the pumpkin, and grate it into shreds with a grater. Do not make it too thin to avoid frying it

   

4. 4 Add appropriate amount of salt to the pumpkin shreds and stir evenly

   

5. 5 One red pepper, remove the stems and seeds, wash and set aside

   

6. 6 Cut the red pepper into thin strips and set aside

   

7. 7 Rub the soaked dry fungus with water and rinse it several times, drain and set aside. I picked out some small pieces of fungus, chopped them up and added them to the carrot cake

   

8. 8 Cut the washed fungus into thin strips and set aside

   

9. 9 Squeeze out the water from the salted pumpkin shreds and set aside

   

10. 10 Peel, wash and mince the garlic, and chop it finely

    

11. 11 Heat the pan with cold oil, add minced garlic and stir-fry

    

12. 12 Add shredded fungus and stir-fry

    

13. 13 Add red pepper shreds and stir-fry

    

14. 14 Pour in a little light soy sauce and stir-fry

    

15. 15 Add the pickled pumpkin shreds, stir-fry over high heat for one minute, taste for saltiness, add a little salt as appropriate, and serve

    

16. 16 Finished product

    

17. 17 Finished product. This stir-fry is simple to operate. The pumpkin is fresh and tender. It tastes salty and slightly sweet. It is refreshing and not greasy. The addition of fungus makes it more nutritious. It is very suitable for home cooking