Fragrant, crispy and tender - shredded pumpkin with scallion oil

Overview

It's good not to be on a show. It's much more relaxing during the day, even though I have to sit from 9 o'clock to 5 o'clock in the afternoon. I haven't liked eating old pumpkin since I was a child. I always think it's a bit doughy, a bit sweet, and tastes bad. So I rarely cook dishes about old pumpkins. In fact, I know that the nutritional value of pumpkin is very high, but there is no way. If you don’t like it, you don’t like it. Sometimes when I eat in the canteen, I see steamed or boiled old pumpkin. In order to enrich the nutrition, I will force myself to take a portion. After eating all the vegetables and rice, I will slowly finish the old pumpkin. ——I really don’t like it. A few years ago, I was a guest at a colleague's home. My colleague's wife stir-fried old pumpkin slices with scallions. I didn't expect it to suit my taste so well. It was fragrant, crisp and tender, with a rich scallion aroma. To this day, I still don’t like steamed or boiled old pumpkin, but I never refuse the stir-fried scallion-flavored pumpkin.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• winter recipes
• banquet dishes
• lunch
• old pumpkin
• white vinegar
• green onions
• salt

Ingredients

Steps

1. 1 Peel the old pumpkin and cut it into thin strips (or cut into thin slices), put it in water, and soak it in a spoonful of white vinegar. (Tips: Like potatoes, soaking in water can remove the starch in the pumpkin. Adding white vinegar can also neutralize the starch, making the pumpkin more crispy and tender.)

   

2. 2 Wash and cut four to five green onions into inch-long sections and set aside. (If you want a rich onion aroma, use shallots, also known as chives, because the onion aroma of shallots is stronger.)

   

3. 3 Pour oil into the pot, put the cold onion segments into the pot and turn on the heat. Slowly stir-fry the onions until fragrant. (Tips: Adding cold oil to the pot can avoid sautéing the green onions. Because it is cold oil, there must be more green onions, so that the fragrance of the green onions will be stronger, and the strange smell of the pumpkin itself will also be masked.)

   

4. 4 When the onions are fragrant, turn to high heat, add the drained pumpkin shreds and stir-fry quickly.

   

5. 5 Add half a spoon of white vinegar and mix well, add salt and bring to the pot. (Tips: White vinegar can prevent the pumpkin shreds from sticking to the pan and make the pumpkin shreds crisper. The pumpkin shreds should be fried quickly, otherwise they will not be crispy.)