Summer finally bid farewell reluctantly. In this hot season, people have poor appetite, inadequate sleep, and are easily irritable. Our livers also suffer damage. With the arrival of autumn, it’s a good time to nourish the liver. The weather gradually cools down, nights become longer, our bodies can get sufficient rest, and appetite gradually improves. However, avoid overeating high-oil and high-calorie foods. You can eat more seasonal ingredients like pumpkin leaves, which have become a new favorite on people’s dining tables. They are a small powerhouse for liver cleansing and detoxification. Let’s explore their magical properties today.
Pumpkin leaves, with their lush green and tender appearance, seem like a fresh gift from nature this season. Not only do they taste delicious, but they also contain rich nutritional components and medicinal value. They are rich in vitamin C, B vitamins, carotene, and various minerals. With antioxidant properties, they can help eliminate free radicals in the body, reduce oxidative damage to the liver, and play a significant role in repairing and regenerating liver cells. They are truly liver-nourishing experts. Additionally, they are rich in dietary fiber, which can promote gastrointestinal motility, accelerate metabolism, improve constipation, and rejuvenate our bodies from the inside out. Let me share with you a delicious way to enjoy pumpkin leaves, let’s start cooking together.
【Stir-Fried Pumpkin Leaves with Fermented Tofu】
Ingredients: Pumpkin leaves, fermented tofu, garlic, small chili peppers, salt
Preparing pumpkin leaves: Pick a fresh bunch of pumpkin leaves, remove the old leaves, leaving only the tender stems and leaves for better texture. Soak the selected leaves in water for 10 minutes, then carefully wash each leaf to avoid pesticide residue. Rinse multiple times with clean water, then drain and set aside.
Preparing ingredients: Peel and mince a few cloves of garlic, flatten and chop them into garlic pieces, then place them in a dish. Also, prepare a few small chili peppers, wash them clean, slice into rings, and place them in a dish. If you don’t like spicy flavors, you can omit the chili peppers.
Cooking: Heat some cooking oil in a pan until it reaches medium heat. Add the minced garlic and small chili peppers, stir-fry over low heat until fragrant. Add the pumpkin leaves, stir-fry over high heat quickly, ensuring each leaf is evenly heated, cook until the leaves soften but remain crisp.
Add fermented tofu: Once the pumpkin leaves are cooked, add a few pieces of fermented tofu according to personal taste to give the dish a unique flavor, then stir-fry evenly.
Finish: After stir-frying thoroughly, add an appropriate amount of salt for seasoning according to personal taste. As fermented tofu is naturally salty, reduce the amount of salt used at this stage. Stir-fry evenly again, then serve on a plate.
Nutritional value:
Provides rich vitamins and minerals: Stir-fried pumpkin leaves with fermented tofu combine the nutritional elements of pumpkin leaves and fermented tofu, providing the body with various vitamins and minerals that help maintain normal physiological functions.
Boosts immunity: The vitamin C in pumpkin leaves and the protein in fermented tofu help enhance immunity and improve the body’s resistance.
Promotes digestion: The dietary fiber in pumpkin leaves aids in promoting intestinal motility, increasing bowel movements, and preventing constipation. Meanwhile, the microbes in fermented tofu also help improve gut flora and aid digestion.
Protects eyes: Carotene in pumpkin leaves can be converted into vitamin A in the body, benefiting eye health by helping prevent night blindness and vision decline.
Calcium supplementation: Fermented tofu is rich in calcium, helping prevent osteoporosis.
