Pumpkin puree, fried pumpkin seeds and pumpkin tendon potato pancakes

Overview

Today, I wanted to steam some pumpkin and eat it. After thinking about it, I decided to make some pumpkin paste to eat. It is also healthy to supplement vitamin B! A few days ago, my dad bought a small pumpkin, which is very sweet when steamed. Then my dad bought a big pumpkin! The small pumpkin is also shaped like this, only one-third the size!

Tags

• staple food
• home cooking
• light soy sauce
• potatoes
• pumpkin
• sesame oil
• wine vinegar
• salt

Ingredients

Steps

1. 1 A big pumpkin bought by my dad

   

2. 2 The pumpkin seeds in pumpkin are different from the oblate and larger pumpkin seeds in the supermarket.

   

3. 3 Large grain sea salt is pickling salt. Preheat the pot and then stir-fry the grained salt.

   

4. 4 I like to eat the stewed pumpkin skin and pumpkin tendons from the pumpkin seeds washed out. I don’t throw them away and make pumpkin tendon hash browns with the potatoes.

   

5. 5 Wash and cut the pumpkin into pieces. After a while, shred it to make pumpkin paste.

   

6. 6 The color of the rubbed pumpkin puree looks very attractive.

   

7. 7 There is still puree in the pumpkin. It needs to be boiled with water. The water should not be too much or too little. After adding the water, it should be at least half of the pot.

   

8. 8 Pour out more than half of the sea salt, leaving some powdered salt, pour in the washed pumpkin seeds, and start to stir-fry over low heat. The heat must be low. I rub the pumpkin shreds while watching the pumpkin seeds. After drying the water, stir-fry over medium heat until fragrant.

   

9. 9 The fried pumpkin seeds are very fragrant and have a little salty taste on the outside.

   

10. 10 The pumpkin paste cooked with water was a little thick at first, so I added some more water. The first time I added a little more water, I added some sea salt and continued to cook for a while.

    

11. 11 The pumpkin tendon potato pancakes are almost ready. Start by frying the potato side. Sprinkle the pumpkin tendon on top of the mashed potato shreds. Fry the pumpkin tendon side until browned.

    

12. 12 Fried lightly salted pumpkin seeds and pumpkin paste, as well as pumpkin tendon potato pancakes on the front and back.

    

13. 13 Close up photo of pumpkin paste.

    

14. 14 I added some sesame oil, wine vinegar and light soy sauce, and I've already eaten some of it.

    

15. 15 A bowl of pumpkin paste and some pumpkin seeds.

    

16. 16 The photo of the pumpkin paste taken without a flash, the pumpkin flavor is very strong, there is no sugar or honey, it is the sweetness of pumpkin!