Cooking Steps

1. 

   Step1:This is pumpkin's rattan. The tender stems and leaves near the top are edible. This dish is usually more in summer and autumn. Eat Qingre in summer and Qingfei in autumn. If you have a choice, you'd better choose this kind of pumpkin with a small pumpkin on the top. Stir fry it in with the tender pumpkin. The taste will be better.

2. 

   Step2:Its stems and leaves are densely covered with short and thin fluff. It feels a little bit tied. You can imagine. If it burns like this, the taste must be poor. We need to tear off the meridians on the stem. Most of the fluff will be removed.

3. 

   Step3:The leaves should also be torn. In a word, the cleaner the treatment, the better. If you can't tear it to the end, it's OK to tear it into several sections. In the process of tearing, you can choose to go to the old stems and leaves at the same time. Leave the most tender one on the top.

4. 

   Step4:Wash away the dust on the surface of the treated pumpkin leaves. Marinate with two spoons of salt for more than 15 minutes. The pickled standard - pumpkin leaves will produce a lot of water. Obviously soft. It doesn't feel so strong.

5. 

   Step5:Next, we need to rub the pumpkin leaves repeatedly. Not only to clean the leaves, but also to make them softer. It doesn't matter if it's violent, because we'll cut it up next.

6. 

   Step6:Turn the cleaned pumpkin leaves into boiling water and then form a group. Then there's only a little left. ha ha, never mind. What remains is the essence. Enough for us to install a large plate.

7. 

   Step7:Cut the pumpkin leaves. The finer the better. I also have a little pumpkin on the top. Wash the skin of the pumpkin and cut it into strips. Little pumpkin is very tender. It doesn't need to be peeled at all. It's more nutritious with skin. Take a few more cloves of garlic. Our preliminary work will be finished.

8. 

   Step8:Heat up the pot. Pour in some oil. Put in the garlic cloves first and stir them up

9. 

   Step9:Pour in the pumpkin sticks and stir fry slightly.

10. 

    Step10:Then pour in the pumpkin leaves and stir fry them evenly. The cooked ones are almost seasoned with salt

11. 

    Step11:Mix a small amount of raw meal with a small bowl of thin water starch. Stir fry and pour in. Thin sauce can make pumpkin leaves taste softer and smoother.

12. 

    Step12:Don't put on the table in autumn. Occasionally, you should clear your intestines.