This dish mainly uses the tenderest part of the tip of the pumpkin vine. Generally speaking, it can be eaten directly without peeling. However, if the leaves have more stalks and fluff, you need to peel them first, so that the taste will be better.
There are a lot of fluff on the skin of the pumpkin vine. The skin should be removed before eating. The easiest way to peel it is to separate the skin from the pulp by hand, and then tear it down along the opening. The skin of the pumpkin vine is completely torn off, and the peeled pumpkin vine is clean and intact.
Put the processed pumpkin vine into boiling water for a little blanching, take it out and immediately soak it in clean water until it is completely cool. When soaking, you can rub it a little, pour out the green juice and soak it repeatedly, so that the pumpkin vine tastes like Will be more refreshing.
Take out the processed pumpkin vine, wring out the water and set aside.
Put oil in the pan, heat the pumpkin tip to 50% heat, then pour the pumpkin tip into the pan, and stir-fry on high heat so that the tender tip is evenly coated with grease, and the taste will become softer and tender.
3. When the pumpkin vines are ripe, you can sprinkle with salt and mix well.
Pour a bowl of broth along the side of the pot and bring to a boil.
In the early autumn, tonic does not require big fish and meat. Dashi is the best choice. On weekends, I like to boil a pot of chicken soup or ribs soup. The soup is reserved for boiled noodles and stir-fried vegetables, which are especially fresh. They only need to be cooked once a week. It's enough to eat for a week, and it's easy to make and save trouble.
Pumpkin vine is suitable for stir-frying, while the tender tip of pumpkin is suitable for boiling soup. Pumpkin tips boiled in broth have a soft and refreshing taste. When it is hot, you can cook it in a pot, which is the most appetizing. Autumn is the most delicious time for pumpkin vines, so don't miss it.