Tender Pumpkin Pancake
Release time : 01/18/2025 18:13:27
The tender pumpkin, also known as the green-skinned pumpkin, is quite different from the orange-yellow pumpkin in taste.
The way to eat the young pumpkin is many, the young pumpkin pancake is one of them. The pancake not only retains the taste of the young pumpkin, but also makes people more hungry.
Besides being delicious and easy to make, the nutritional value of tender pumpkin pancakes is also very high. Eating more can effectively nourish the middle qi and regulate the stomach and intestines.
Making a tender pumpkin pancake is very simple. Everyone must have made egg pancakes at home, just need to add the sliced tender pumpkin on top of the pancake.
Gourds, when made into pancakes or steamed buns, are delicious.
Follow this step-by-step guide from Mom's Net to make tender pumpkin pancakes! Ingredients: fresh pumpkin, one egg, half a cup of flour, and an appropriate amount of water and salt. 1. Cut the pumpkin into shreds and mix with a pinch of salt for 5-10 minutes, then drain the liquid without discarding it. Add the flour and adjust the water accordingly, adding less if you do not need to add more liquid.
2. Pour in an egg and add half a cup of flour, along with a pinch of salt (since the pumpkin has already been salted).
3. Add an appropriate amount of water and mix well, making the batter as thick as the yogurt. Then let it sit for about 5 minutes.
4. Heat the oil in the pan, pour in the flour paste, and spread out into a cake.
You can also spread it into a big cake and then cut it, or directly spread it into small cakes with a mold.
5. Remember to turn over one side after frying and fry until both sides are golden. Pay attention to using low heat throughout the process. The pancakes must be patient.
The taste of the tender pumpkin pancake actually has a certain relationship with the thickness of the tender pumpkin shredded. If the shredded pumpkin shredded is thin, the flavor of the pumpkin will be concealed after adding other seasonings.
So, if you want the taste of tender pumpkin to be stronger, you can control the thickness when slicing it.
This pancake is best enjoyed hot, as its texture deteriorates significantly when cooled. The nutritional value of the tender pumpkin pancake is also noteworthy. According to Traditional Chinese Medicine, the tender pumpkin possesses properties that are warm in nature and sweet in taste, entering the Spleen and Stomach meridians. It has the effects of moisturizing the lungs and enhancing qi, transforming phlegm, discharging pus, expelling parasites, curing lung abscess, nourishing skin hair follicles, and anti-acne properties.
The nutritional value of the young pumpkin pancake is also very high, with the beneficial components of the young pumpkin including polysaccharides, amino acids, active proteins, carotenoid, and various trace elements.
Pancakes are typically made from coarse grains and flour. Consuming pancakes can enhance gastrointestinal motility and contribute to gastrointestinal health. Additionally, they are chewy and durable, benefiting dental health by promoting the movement of saliva.
The nutritional content and benefits of the pancakes made from tender pumpkin are as follows: 1. The flour used to make the pancake batter contains rich proteins, fats, minerals, vitamins, phytochemicals, etc.
This is also why consuming a moderate amount of pancakes is beneficial to gastrointestinal health.
2. Baby pumpkins, rich in calcium and potassium, low in sodium, are particularly suitable for the elderly and hypertensive patients, which is beneficial for preventing osteoporosis and hypertension.
In addition, it contains phosphorus, magnesium, iron, copper, manganese, chromium, boron and other elements.
3. The rich carotenoids in the young pumpkin can be converted into vitamin A, which plays an important role in physiological functions such as growth and differentiation of epithelial tissue, maintenance of normal vision, and promotion of bone development.
4. The polysaccharides in the tender pumpkin are a nonspecific immune-enhancing agent that can enhance the immune function of the organism and promote the production of cytokines. It activates complement, among other mechanisms, to exert multiple regulatory functions on the immune system.
5. Nematodes contain many kinds of amino acids, and the content of lysine, leucine, isoleucine, phenylalanine, threonine and so on are high.
Contraindications for Eating Sweet Potato Pancakes: Sweet potatoes are not only rich in nutritional value but also possess excellent therapeutic effects.
Regular consumption of pumpkin can treat chronic illnesses such as Qi deficiency, spleen and stomach deficiency, phlegm and pus discharging, shortness of breath and fatigue, loose stool, diabetes, and roundworms.
However, it is not suitable for everyone to consume tender pumpkin. It is necessary to pay attention to some food combination knowledge when eating.
Let's take a closer look at the dietary restrictions for this tender pumpkin pancake.
1. Pumpkin and foods rich in vitamin C: Because pumpkin contains vitamin C differentiating enzymes, it should not be eaten with vegetables and raw fruits rich in vitamin C.
Vitamin C is heat-resistant, and this enzyme is damaged after the pumpkin is cooked.
Vegetables rich in vitamin C include: spinach, rapeseed, tomatoes, round peppers, cabbage, cauliflower, etc.
When eating tender pumpkin pancakes, it is best not to use them with the above vegetables.
2. Don't order vinegar when eating tender pumpkin pancakes. Acetic acid will destroy the nutritional elements in tender pumpkin and reduce its nutritional value.
3. Pumpkin is warm in nature. Eat less if the stomach is hot, the stomach is full of qi stagnation, and the dampness and heat qi stagnation.
Individuals with athlete's foot, jaundice, and damp-phlegm obstruction are advised to abstain from consuming certain foods.
4. Pumpkin is considered an exacerbant food, thus it is not advisable to consume pumpkin pancakes during the period of taking traditional Chinese medicine.
5. For individuals with chronic illnesses and weak constitutions, especially those with qi deficiency and yang deficiency constitutions, it is advisable not to consume too much young pumpkin, as this may adversely affect the body.
When selecting ingredients for making tender pumpkin pancakes, there are certain considerations to ensure a good texture and high nutritional value.
Nong kuay is a Chinese cultivar of pumpkin mainly used for eating, the main feature is fast growth speed.
Nezha is crisp and fragrant, better than eggplants, and southerners often use chopped chili peppers as a seasoning for stir-frying.
Tips for selecting tender pumpkins: 1. Avoid selecting those with damage, pests, or spots on the surface as these are not suitable for purchase.
2. It's best to keep the vine stem attached to the pumpkin body; such a pumpkin indicates freshness and can be preserved for a longer period of time.
3. In terms of size, which one is heavier?
The deeper the ribs of the pumpkin, the bulkier the petals, indicating that the melons are sweet and smooth.
4. Pinch the pumpkin skin with your hand. If the skin is hard and leaves no traces, the melon will taste better.
Tips for choosing pancake flour: 1. The higher the whiteness, the lower the protein content.
The flour in the market is divided into high-gluten, medium-gluten and low-gluten flours according to its protein content.
The finer the flour, the whiter it is and the less protein it contains.
High-gluten flour is darker in color and is suitable for making bread.
Middle-grain flour is white in color, between high and low-gluten flours. It can be used to make steamed buns, steamed buns, noodles, etc.
Low gluten flour is whiter than high gluten flour, has lower protein content and less gluten. It is softer and less elastic so it is suitable for making cakes, sponge cakes and biscuits that need a light and crisp texture.
2. Whole wheat flour contains rich vitamins B1, B2, B6, nicotinic acid, calcium, iron and zinc, which are the most nutritional ingredients in several common flours on the market.
Although it doesn't have the same delicate texture as other flours, it might not be suitable for cakes. However, it is actually suitable for making pancakes.
*The medical information provided in this text is for reference only.
In case of discomfort, it is advised to seek medical attention immediately. The diagnosis and treatment should be based on an in-person medical consultation.