It’s so hot during the dog days of summer, but, ladies, did you know? Eating more pumpkin at this time has many benefits! Pumpkin, this common and extraordinarily nutritious ingredient, is said by the older generation to tonify Qi and blood!
Pumpkin is rich in β-carotene, which converts to vitamin A in the body, benefiting our vision and skin health. Not only that, pumpkin also contains a large amount of dietary fiber, which helps promote intestinal peristalsis, relieving gastrointestinal discomfort caused by grease and cold drinks in the summer.
What’s more, the trace elements in pumpkin, such as zinc, iron, and copper, are essential for our bodies. Women should eat more pumpkin during the dog days of summer, tonifying Qi and blood, nurturing complexion, making the skin rosy and radiant, surpassing facial masks. Below are 6 ways to cook pumpkin, let’s take a look together.
I. Pumpkin and Pea Soup
Ingredients: 1 small pumpkin, half a bowl of peas, half a block of tender tofu, some lean minced meat (you can choose low-fat meats like chicken breast or pork)
Method:
1. Peel a few cloves of garlic and chop them into minced garlic. Slice some ginger and set aside. Heat some oil in a pot, then add the minced garlic and ginger, stir-fry until fragrant.
2. Add the prepared lean minced meat, stir-fry quickly over high heat. Pour in a spoon of light soy sauce to give some color to the meat and enhance the flavor. Stir-fry until the meat changes color, then proceed to the next step.
3. Peel and dice the small pumpkin, add it to the pot along with the peas. Pour in some water, adjust the amount according to your preference for soup. Cover the pot and simmer over medium heat for about 10 minutes.
4. Cut the tender tofu into small cubes, gently add it to the pot. (Tofu is delicate and can break easily.) Cook for another 2 minutes to let the tofu absorb the broth.
5. Add some salt, taste, adjust the seasoning as needed. Sprinkle some chopped green onions for fragrance and garnish. Alright, turn off the heat, dish it out, and enjoy!
II. Pumpkin and Onion Congee
Pumpkin, this golden treasure, not only helps detoxify and nourish the skin, tonify the spleen and stomach, but also contains abundant pectin, a soluble dietary fiber with significant prebiotic properties. It can help protect intestinal health and maintain the balance of intestinal flora.
Onions are also a treasure trove of prebiotics. They contain rich inulin and oligofructose, which have positive regulatory effects on the intestinal environment.
The pungent aroma of onions can activate our digestive system, enhance appetite, and their prebiotic components can help us establish a healthy and harmonious intestinal flora system.
Method:
1. Cut the pumpkin and onion into small pieces, mince the lean meat, mix with salt and sesame oil.
2. Put the pumpkin, millet, and glutinous rice in a pot, add an appropriate amount of water.
3. Bring to a boil over high heat, then simmer over low heat for 20 minutes, add the onion. Cook for a while, then add the lean meat, and cook until the meat is tender. This pumpkin onion lean meat congee not only tastes delicious but is also rich in nutrition, making it a good ally for summer health maintenance. It can help clear heat, tonify the spleen and stomach, and the prebiotic components can ensure the health of our intestines.
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III. Pumpkin and Pork Ribs Stew
Ingredients: Pork ribs, pumpkin (pumpkin can be replaced with your favorite vegetables)
Marinade: chopped scallion, ginger, minced garlic, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of starch, 1 small spoon of oil
Method:
1. Wash the pork ribs to remove blood, then marinate with the sauce for more than 15 minutes.
2. Line the bottom of the pot with pumpkin, place the ribs on top of the pumpkin, add water until 3 cm above the ribs, stew over medium heat for 30 minutes.
3. Washing the ribs twice can remove the blood, no need to blanch them. If blanched, the flavor won’t be as fresh, and marination won’t be as effective. Adding a spoon of starch and oil to the ribs can make the meat tender; this method works for all types of meat.
IV. Pumpkin and Mushroom Soup
Ingredients: Pumpkin, mushrooms, onions, sriracha sauce, salt, olive oil, rosemary, chopped parsley
Method:
1. Wash and peel the pumpkin, remove the seeds, and cut into small cubes; clean the mushrooms and set aside.
2. Heat a little oil in a pan, add the mushrooms and fry on both sides over low heat until golden brown, then remove and set aside.
3. Add the diced pumpkin to the pan, fry until half-cooked, add enough water to cover the pumpkin and cook until it’s soft, then add the fried mushrooms, rosemary, a squeeze of sriracha sauce, onion, salt, and sprinkle with chopped parsley.
V. Salted Egg Yolk Stir-Fried Pumpkin
Method:
1. Boil the salted duck eggs, remove the yolks, crush them with a spoon or fork, set aside. Peel the pumpkin, remove the seeds, and cut into pieces about 2-3 centimeters square.
2. Add enough water and a small spoon of salt to a pot. When the water boils, add the pumpkin pieces. Boil for about 5 minutes, gently poke with chopsticks; if it goes in easily, it’s ready to be taken out. Drain the pumpkin and set aside.
3. Heat some oil in a pan, add the crushed salted egg yolk, stir-fry slowly over low heat until fluffy like foam. Then, add some chopped green onions for aesthetics and flavor. Next, add the precooked pumpkin pieces. Stir gently with a spatula or chopsticks to coat the pumpkin with the egg yolk. When the pumpkin is evenly coated with the egg yolk, it’s ready to serve!
VI. Air Fryer Roasted Baby Pumpkin
Air fryer roasted baby pumpkin, irresistibly fragrant, it’s not just delicious, it’s super delicious! I can eat this for a week straight! It’s a hundred times tastier than steaming!
Method:
1. Wash the pumpkin and cut it into chunks (be sure not to cut them too large, otherwise they’ll be burned on the outside and uncooked inside).
2. Sprinkle with sea salt and black pepper (if unavailable, just use regular salt and black pepper powder), then add some olive oil (other oils will do), mix well.
3. Place in the air fryer at 180°C for 18-20 minutes.
4. Try to make sure the pumpkin stands up as much as possible for even heating; this way, there’s no need to flip them. Then, just wait to eat.
Dedicated to sharing the most delicious dishes with the simplest ingredients, have you all learned the 6 pumpkin recipes shared above? Try making them at home! Welcome to like, follow, share, and save, thank you for your support! See you next time.
