Health benefits
Green pepper: enhance immunity, antioxidant, anti-cancer and prevent cancer
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Ingredients
Tender pumpkin ( 300g ) | Green pepper ( 1 ) |
Salt ( appropriate amount ) | Chopped green onion and minced garlic ( appropriate amount ) |
Dried chili pepper ( 2 pcs ) | MSG ( a little ) |
Light soy sauce ( a little ) | Aged vinegar ( appropriate amount ) |
Panthoxylum bungeanum ( A little ) |
Vinegar pumpkin shreds Recipe
1. Remove the seeds from the green pepper and cut into shreds.
2. Cut the pumpkin into thin slices.
3. Then change the knife and cut into shreds.
4. Set aside chopped green onion, minced garlic, and dried chili.
5. Chopped pumpkin shreds and green pepper shreds.
6. Heat oil in a wok, add Sichuan peppercorns, fry until fragrant, and remove.
7. Add chopped green onion and minced garlic and stir-fry until fragrant.
8. Add shredded pumpkin and green pepper.
9. Stir-fry quickly until the pumpkin is raw, add salt and stir-fry until it is fragrant.
10. Add a little light soy sauce and stir-fry to taste, add the mature vinegar, and stir quickly to combine.
11.Finished product.Crisp, tender and refreshing, sour and slightly spicy.
Tips
1.Fry until raw.
2.Add mature vinegar before serving.
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