Braised Japanese pumpkin
Green-skinned pumpkin is also called Japanese pumpkin, powdery, very glutinous, can be used as a staple food, I like to use it for braising, put a little light soy sauce, a little sweet, very fragrant
How to braise Japanese pumpkin
Step 1
Take a pumpkin
Step 2
Cut in half
Step 3
Dig up the seeds
Step 4
Cut into small pieces
Step 5
Put oil in the pan
Step 6
Stir-fry a few times
Step 7
Add soy sauce and hot water, cook over medium heat for about 10-15 minutes, and sprinkle with chopped green onions
Cooking tips for braised Japanese pumpkin
As for the issue of salt and sugar, I personally think that if you eat it as a meal, you don’t need to put salt and sugar, but if you eat it as a dish, it is definitely not salty enough, you need to put about 3 grams of salt, add 2 grams of sugar, sugar has the effect of freshness Because the pumpkin itself is sweet