Fragrant, Crispy and Tender-shredded Pumpkin

Name: Fragrant, Crispy and Tender-shredded Pumpkin
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Old pumpkin; Some Shallots; Some salt; Some White vinegar

by Night dire

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

It’s good if you don’t show up. It’s easier during the day, although you have to sit more than 9 o'clock in the afternoon to 5 o'clock in the afternoon.
Ever since I was a child, I didn’t like to eat old pumpkins. So there are very few dishes about old pumpkins.
In fact, I know that pumpkin has a high nutritional value, but I can’t help it. If I don’t like it, I don’t like it. Sometimes I see steamed or boiled pumpkins in the cafeteria. In order to enrich the nutrition, I force myself to take a portion and eat. After finishing all the dishes and meals, slowly finish the old pumpkin.
——I really don’t like it.
A few years ago, I went to a colleague's house as a guest. The wife of my colleague fried an old pumpkin slice with green onions, but she didn't expect it to be so fragrant, crisp and tender, with a strong green onion fragrance.
Until now, I still don't like steamed or boiled old pumpkin, but I never refuse the fried scallion pumpkin. "

Ingredients

Some Old Pumpkin
Some Shallots
Some Salt
Some White Vinegar

Fragrant, Crispy and Tender-shredded Pumpkin

1. Peel and remove the flesh of the old pumpkin, cut into filaments (or thinly sliced), put it in water, and soak in a spoon of white vinegar. (Tips: Just like potatoes, soaking in water can remove the starch in the pumpkin. Adding white vinegar can also neutralize the starch and make the pumpkin more crispy and tender.)

Fragrant, Crispy and Tender-shredded Pumpkin recipe

2. Wash 4 to 5 shallots and cut into inch sections for later use. (If you want a strong green onion, you need to use small green onions, that is, scallions, because the green onion fragrance is stronger.)

3. Put the oil in the pot, put the shallots in the cold oil, and turn the pot on the fire. Slowly stir out the fragrant green onions. (Tips: Putting cold oil into the pot can prevent the onions from being battered. Because it is cold oil, you must have more shallots. The fragrance of the onions will be stronger, and the peculiar smell of the pumpkin itself will also be masked.)

4. After the green onion has a strong fragrance, turn to high heat, add the drained pumpkin shreds and stir fry quickly.

5. Add half a tablespoon of white vinegar, stir well, add salt to the pot. (Tips: White vinegar can prevent the pumpkin shreds from sticking to the pan, and at the same time make the pumpkin shreds more crisp. The pumpkin shreds should be fried quickly, otherwise they will not be crisp.

Tips:
Ps: Summarize a few tips:
1. The old pumpkin should be cut into filaments or thin slices, soaked in water to remove starch, and white vinegar is added to make it more crispy and tender.
2. Shallots have a stronger scent, a little more. Put the scallions in a pot with cold oil to avoid simmering the scallions. Stir out the fragrant scallions on a low heat.
3. After adding the pumpkin shreds, stir-fry on high heat. Add white vinegar to make the pumpkin shreds crisper.