1, chopped green onion, ginger slices and pumpkin peeled and sliced.

2. Pour oil into the pot, add chopped green onion, ginger slices and pumpkin, and stir well.

3. Add salt and water, stir well and cook over medium heat.

Extended data:

Sugar: pumpkin polysaccharide is a non-specific immune enhancer, which can improve the immune function of the body, promote the production of cytokines, and play a variety of regulatory functions on the immune system by activating complement.

Carotenoids: Carotenoids rich in pumpkin can be converted into vitamin A with important physiological functions in the body, which has important physiological functions for the growth and differentiation of epithelial tissues, maintaining normal vision and promoting the development of bones.

Pectin: Pectin in pumpkin can adjust the absorption rate of food in the stomach and slow down the absorption of sugar. Soluble cellulose can delay the emptying of food in the stomach and control the rise of blood sugar after meals. Pectin can also combine with excess cholesterol in the body, reduce cholesterol absorption and reduce blood cholesterol concentration.

Amino acids: Pumpkin contains many kinds of amino acids needed by human body, among which lysine, leucine, isoleucine, phenylalanine and threonine are relatively high. In addition, the genotype of ascorbic acid oxidase in pumpkin is the same as that in tobacco, but its activity is obviously higher than that in tobacco, indicating that the content of immunocompetent protein in pumpkin is higher.

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