Garlic Baked Pumpkin

Name: Garlic Baked Pumpkin
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Japanese pumpkin; Some garlic; Some onion; Some oil; Some Cooking Wine; Some Soy sauce; Some Oyster sauce

by Fresh water bamboo

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I have eaten this dish in a restaurant before. The taste is slightly dry, the pumpkin is salty and sweet, the garlic is rich, the fragrance is sweet and waxy, it is very delicious, I didn’t ask the name of this dish at the time, and I don’t know how it was made. Later, I looked for it on the food website, and I actually saw the relevant method. It happened that there was a relatively floury Japanese pumpkin at home. I made it once, and the taste was good, but the red pumpkin was more beautiful in color. Try again again. "

Ingredients

Some Japanese Pumpkin
Some Garlic
Some Onion
Some Oil
Some Cooking Wine
Some Soy Sauce
Some Oyster Sauce

Garlic Baked Pumpkin

1. Wash the pumpkin, onion, and garlic cloves.

2. Cut the pumpkin in half to remove the flesh, and then cut half of the pumpkin in half.

3. Cut into even small triangles.

4. Place garlic cloves and onions on the bottom of the casserole.

5. The cut pumpkin is placed on top of ginger and garlic and arranged in a round shape.

6. 2 spoons of cooking wine, 4 spoons of light soy sauce, 2 spoons of oyster sauce, mix well.

7. Pour the sauce evenly on the pumpkin.

8. Pour a spoonful of rice bran oil, then pour in water less than half the height of the pumpkin, bring to a boil on high heat, turn to low heat for about 15 minutes, wait until the water is dry, turn off the heat.