Potatoes Stewed with Red Pumpkin
Potatoes and red-skinned pumpkin stew down into a soft, naturally sweet pot where the squash melts slightly and thickens the broth. Rustic, colorful and gentle, it pairs happily with any simply cooked main.
Instructions
- 1
Wash the red pumpkin and remove the seeds.
- 2
Cut the red pumpkin and potatoes into chunks, add an appropriate amount of cooking oil to the pot, fry the five-spice powder over low heat until fragrant, then add light soy sauce and boiling water to stew.
- 3
Stew until fully cooked, then add salt and minced garlic.
- 4
Add the chopped green onions and quickly reduce the sauce.
- 5
Stew the red pumpkin with potatoes and serve on a plate; not only is the color attractive, but the texture is both soft and glutinous, very delicious.
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Ingredients
Main Ingredients
- Pumpkinto taste
- potato1 piece
Auxiliary Ingredients
- minced garlicto taste
- chopped green onionsto taste
Seasonings
- Edible oilto taste
- cooking wineto taste
- Five-spice powderto taste
- chicken essenceto taste