Stewed Pumpkin
Overview
This is actually a country side dish. There is no difficulty in cooking it. It looks like random stew in the canteen, but it tastes surprisingly good. The stewed pumpkin is salty and sweet, with a fresh and soft texture. The soup is thick and it is so delicious when mixed with rice. To make this dish, you only need to add salt and sesame oil for seasoning. It is not recommended to add light soy sauce or dark soy sauce. If you add it, you won't be able to see the attractive yellow color.
Tags
Ingredients
Steps
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First of all, we need to prepare the ingredients needed to make this [Stewed Pumpkin]: 500g old pumpkin, 20g green onions, 5 cloves garlic, and 2 dried chili peppers. Clean the old pumpkin first. You don’t need to remove the pumpkin skin. You can use a brush to scrub the pumpkin skin.
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Cut the washed pumpkin into 3-4cm pieces and set aside. Be careful not to cut the pumpkin pieces too small.
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Wash the green onions and cut them into chopped green onions, cut the dried chili peppers into chili sections, clean the garlic and set aside.
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Heat the pan over medium heat until it is hot in the palm of your hand, pour in 10ml of peanut oil, turn to high heat and heat until the oil is hot, add chopped green onion and dried chili segments, turn to low heat and sauté until fragrant.
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Add the sliced pumpkin pieces and stir-fry evenly.
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Add the garlic cloves and continue to stir-fry.
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Add 800ml of drinking water until the water covers the pumpkin, cover the pot and bring to a boil over high heat, then turn to low heat and simmer.
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After the pumpkin is stewed until soft, add 2g of salt and pour in 5ml of sesame oil. Once the pumpkin is fragrant, take it out of the pot and put it on a plate. There is no need to drain the soup, leaving a little bit of the soup will make the rice especially fragrant.
