1. Take a handful of pumpkin heads and soak them in water first, so that the skin is better torn without breaking.
2. Slowly tear off the pumpkin head stalk. The peel that is torn off is the same as the picture. It will be very crisp when eaten, and there will be no residue when chewing. Of course, tearing this is also a technical job. Many people don’t know how to tear the skin. Buy directly torn by the boss, or buy chayote head and stir fry. The chayote head can be fried directly without tearing the skin.
3. This is a torn melon head. The leaves are very tender and you can eat them. Just tear one leaf into two or three halves.
4. This pile is peeled from the pumpkin head.
5. Gently rub the leaves with both hands when washing, because there are hairs on the leaves, the taste is not good when they are cooked, and the hairs will fall off after rubbing.
6. Put the garlic slices in the hot oil in the pot and sauté fragrant. You can add more oil because the melon head will absorb the oil.
7. Pour in the melon head and stir-fry evenly after turning on high heat.
8. After the melon head is cooked, add a proper amount of salt. Many people put salt in the oil at the beginning of cooking. That is not correct. The higher the salt temperature, the greater the loss of iodine in the salt, because iodine is easily at high temperature. Therefore, the iodized salt can better preserve the iodine content when the vegetables are cooked quickly and close to the pan. Second, adding salt later can reduce the loss of vitamins in the vegetables.
9. After adding the salt, add a little oil so that it will taste much better.
10. The stalk of the pumpkin head is very crisp and the leaves are also delicious.
11. You won’t get tired of eating such crisp green vegetables every day this season.
