Stir-fried Pumpkin Leaves

Name: Stir-fried Pumpkin Leaves
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pumpkin leaves; a little oil; A pinch salt

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

The nutritional value of pumpkin leaves is better than soy protein and alfalfa leaf protein, only slightly worse than egg protein. Protein is one of the six essential nutrients for the human body. If we eat milk, soy milk and eggs in our usual diet, together with some lean meat and pumpkin leaves, then we can basically satisfy the body’s daily protein needs. Content.

Ingredients

300g Pumpkin Leaves
a little Oil
A pinch Salt

Stir-fried Pumpkin Leaves

1. Use the tenderest part of the top of the pumpkin leaves, remove the leaves, put them in clean water and knead gently to remove the fluff on the surface after removing impurities. Just rub it a little bit, don't use strong force, leaving a little fluff will not affect it.

2. Clean the pumpkin leaves and drain the water for later use

3. It is best to use lard when sauteing pumpkin leaves. The leaves are fried with lard for a smoother taste. Heat the pot, add the lard and cook until it melts