Ingredients: soybean 1 3 cup, brown rice 1 cup, pumpkin120g, 6 cups of water, salt1teaspoon. Practice: 1, wash and soak soybeans for 3-4 hours, and wash and soak brown rice for about 1 hour. 2. Peel the pumpkin and cut it into small pieces for use. 3. Put the soybeans and 6 cups of water into the pot and cook them over medium heat until the soybeans are soft. 4. Add brown rice and pumpkin and bring to a boil. 5, then change to low heat and cook slowly until the beans are crisp and fragrant. 2 "Slim porridge with white radish Ingredients: 1 white radish, 1 cup of rice, 1 tablespoon of coriander powder, 6 cups of water, 1/3 teaspoons of salt. Practice: 1, rice washed and soaked in clear water 1 hour for later use. 2. Peel and shred the white radish and break it with a blender. 3, put rice and 6 cups of water in the pot, boil over high fire, add white radish, and cook slowly until the porridge is thick. 1 "Detailed production method of a large number of dried pumpkins: Pumpkins have high nutritional value. Every 100g of fresh pumpkin contains 9 1.9 ~ 97.8g of water, 1.3 ~ 5.7g of carbohydrate, 0.57~2.4mg of carotene and other vitamins (VC, VB, VE, etc. ). Pumpkin also has certain medicinal value, and is a maintenance food for children, the elderly, dyspepsia, hypertension, nephritis and other patients. For diabetics who can't eat too much polysaccharide, eating pumpkin is no problem. Because cucurbitacin, trigonelline, pectin and other physiologically active substances in pumpkin can catalyze the decomposition of carcinogenic nitrosamines, accelerate the dissolution of kidney calculi and bladder stones, help eliminate excess cholesterol in human body and prevent arteriosclerosis. Pumpkin also has the functions of improving eyesight and treating asthma. Eating pumpkin regularly can prevent night blindness. Dried pumpkin is simple to make and convenient to eat. The preparation method is as follows: cooked pumpkin → processing → slicing → drying → cooking → drying → pulping → sizing → drying → packaging → finished product. 1. Wash, pedicel, cut open, peel, seed and pulp the aged pumpkin with hard skin, long maturity and orange flesh. 2. Slice the pumpkin, cut it into round slices about 5mm thick after processing, and soak it in water for 30 minutes. Thirdly, drying, namely uniformly stringing coils of pumpkin slices on a bamboo pole to dry for about 5 days until the hand feels dry. 4. Cooking Put the dried pumpkin slices in a steamer, steam for about 6min, take them out quickly, and spread them on a bamboo curtain until the water content is below 10%. 5. Beat the pulp in a stainless steel pan, add a certain amount of water, and after boiling, mix the starch and cold water evenly [the ratio of starch to water is (8 ~ 10): 100], then slowly pour it into boiling water, and stir it to paste while cooking. 6. Sizing: put the dried pumpkin slices into the sizing agent, evenly spread a thin layer of sizing agent, and immediately spread it on a bamboo curtain for insolation 1d, or spread it on a baking tray and bake it in an oven, with the temperature controlled at 55 ~ 65℃. After the slurry on the surface is dry and elastic, it is naturally cooled. 7. Packaging the cooled pumpkin slices are dried pumpkins and packaged in food plastic bags or plastic boxes. Eight, the finished product is golden and translucent, sweet and delicious, delicate and refreshing after eating, and has certain toughness, cheap and good quality, and can be eaten for a long time. Nine, a few notes 1. Choose fully mature pumpkins with thick and hard skin, which can't be scraped by fingernails, thick waxy powder and red skin. 2. Pumpkin slices must be thoroughly dried before cooking, otherwise it will affect the appearance, shape and texture of the finished product. 3. Sizing is the key to dried pumpkin, which can improve the color, texture and flavor of dried pumpkin. According to different tastes, you can add some sesame seeds, sugar and orange peel. 4. Because the dried pumpkin contains less sugar, it is especially suitable for children, the elderly and diabetics. 1 "Modified version of roasted pumpkin with egg yolk Material: half pumpkin, Huang San salted duck eggs, salt method: 1. Peel, seed and cut the pumpkin into pieces-any piece will do, depending on what you like. If you want to fry it hanging, it should not be too big. Boil the salt in water. Hou Jun told us that pumpkins seem to be cooked at 7 or 8 degrees. Practical experience tells us not to listen to him, but to be familiar with him. Otherwise, it is impossible for pumpkins to ripen from 7 or 8 degrees because they are fried with egg yolk for a short time. 2. Pour a little oil into the pot, add the egg yolk and push it clockwise with the back of a shovel. Be careful not to overheat the oil temperature. If it is hot, you can start it first and then start it when it is not hot. It's almost enough to fry the yolk to this extent. 4. Pour the filtered pumpkin into it and stir-fry it, so that the egg yolk is evenly attached to the pumpkin. Then you can put the plate in the pot. Like an oil drum, you can fry the pumpkin sauce and pour it into the salted egg yolk while it is hot. The fried pumpkin skin is crisp and tastes better. I don't like fried food and I'm too lazy to cook it myself, so I improved it. 2 "Egg yolk pumpkin features: golden color, salty and sweet, fragrant, crispy skin and unique flavor. Ingredients: pumpkin salted duck eggs decorative materials: coriander seasoning: salt chicken powder edible oil practice: 1, peel the pumpkin first. 2. Cut the pumpkin, remove the seeds, and then cut it into strips with uniform size. 3. Peel salted duck eggs and clean them up. Crush the yolk with a knife. Half a catty of pumpkin strips needs 3-4 salted egg yolks. (When choosing salted duck eggs, merchants had better open them. If you can buy the best free-range duck eggs in the countryside, the yolk is fragrant and oily. ) 4. Duck eggs are high in yellow cholesterol, so don't eat too much! 5, boiled pumpkin, don't cook for too long, (it is recommended that inexperienced people can try it, not too hard. 6. Add oil to the pot. When the temperature rises, the crushed duck egg yolk is added to the fried food. Be sure to use a small fire. Stir-fry until the yolk bubbles, add a little water, never more! Water is added because the yolk will dry and thin after foaming. ) 7. Egg yolk is salty. Add less salt and a little chicken powder. Add the boiled pumpkin.