Autumn is the harvest season, and a large number of fruits and vegetables are on the market. At the same time, autumn vegetables and fruits are also the most complete and the best quality! Every early autumn, there are many kinds of vegetables to choose from in the market. However, there are still many people who are worried about not knowing what to eat! Because the weather is dry in autumn, you should eat more fruits and vegetables in your daily diet to replenish water and moisten your lungs and dryness. So, what vegetables should we eat in autumn? The vegetable recommended by the chef is "zucchini".

This dish is the champion of calcium supplement. Eat more in autumn, fresh and tender nutrition does not get angry, moisten the lungs and prevent autumn dryness! Zucchini, also called pumpkin, is a kind of vegetable with high nutritional value. Although it can be bought all year round, the quality in autumn is the highest! Zucchini contains more protein, dietary fiber, vitamin C, glucose and trace elements such as calcium, potassium, iron and zinc. Among them, the content of calcium is extremely high, and it is a vegetable with high calcium, low fat, low calorie and plenty of water!

Autumn is dry, and the human body is prone to cough due to lung heat, and it is easy to get angry. Eating zucchini regularly can not only moisten the lungs and relieve cough, relieve annoyance and quench thirst, but also has the effects of clearing away heat and promoting diuresis, reducing swelling and resolving hard mass, preventing diabetes, enhancing liver and kidney function, reducing weight and beauty beauty. There are many ways to eat zucchini, which can be fried, stuffed, wrapped in jiaozi and baked! Everything is delicious! Below, the chef will share with you the practice of zucchini pie!

Zucchini pie

Prepare ingredients: zucchini, flour, eggs, shrimp skin, onion, salt and cooking oil.

Specific practices:

1. Take a pot, add a proper amount of flour, generally use boiling water to iron the noodles, generally use cold water to mix the noodles, add water while stirring, then knead into smooth dough, and stir for 15 minutes.

2. Wash the zucchini, remove the head and tail, rub it into filaments with steel wire, put it in a pot, add a proper amount of salt, stir it evenly, marinate it for 15 minutes, then squeeze out the water, add a handful of shrimp skin, add eggs that have been fried and cooled in advance, add a proper amount of salt, chopped green onion and cooking oil, and stir it evenly to make stuffing.

3. Take out the proofed dough, knead it into long strips, cut it into dough with even size, roll it into dough with a rolling pin, hold a dough in your hand, scoop in a proper amount of vegetable stuffing, fold the dough in half, stuff it in, wrap the vegetable stuffing and wrap a cake embryo.

4. Preheat the electric baking pan or pan, brush a layer of cooking oil, put in the cake embryo, brush a layer of oil on the surface of the cake embryo, lock the moisture in the cake embryo, turn to low heat, fry until both sides are golden, and then take out the pan.

Tips for picking zucchini

1. Look at the shape: the overall shape of zucchini is large and small. When buying, the first choice is the lower part of the larger zucchini, fresh and tender.

2. Look at the skin: fresh zucchini, the skin color is bluish white or tender green, and there is a layer of velvet thorns on the skin, which will prick your hand when you feel it. If the skin is smooth, then the zucchini is not fresh. In addition, bluish-white zucchini is suitable for stuffing, and tender green zucchini is suitable for frying.

3. Weighing: Take two zucchini of the same size, weigh them, and choose the heavier one, so that the zucchini is fresher.

4. Pinch by hand: Fresh zucchini is difficult to pinch, and water will come out when you pinch it with your fingernails. If the zucchini is very soft with fingernails, there are only traces and no water coming out, which proves that the zucchini is not fresh.

5. Look at the pedicel: The pedicel of fresh zucchini is turquoise and brightly colored, while the pedicel of stale zucchini is withered and the color is dim.

Do you like zucchini pie? Which method do you like best? Welcome everyone to leave a message in the comment area to share! Today's sharing is over. Being willing to share makes our life rich and colorful. If you like the chef's sharing, please forward+collect+like and support! Every compliment from you is the motivation for the chef to continue his efforts. Thank you for your support and gratitude to the company! This article was originally written by Xiu Chu Niang, and plagiarism will be investigated!