Fried Japanese Pumpkin with Eggplant

by Flower fish

4.7 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

Japanese pumpkin fruit is small in size, high in powder quality and good in quality, which is very popular among consumers. Japanese pumpkin contains vitamins and pectin. Pectin has good adsorption properties and can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, which can detoxify. . . "

Ingredients

Fried Japanese Pumpkin with Eggplant

1. Ingredients: Eggplant (washed and cut), Japanese pumpkin (washed and sliced)

2. Pour the oil in the pot to heat, add the cut Japanese pumpkin and stir fry.

3. Then, add an appropriate amount of water to a boil.

4. Then, add the cut eggplant and stir fry to bring to a boil. Cook until tender.

5. Finally, add the right amount of salt.

6. Add the right amount of MSG.

7. Saute and stir well, serve.

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