Can pumpkin and vinegar be eaten together

Pumpkin contains many properties that are beneficial to the body, and its vitamin C content is relatively high. It can be eaten every day by men, women, young and old, and you can choose how to cook the pumpkin according to your own preferences. Some choose to steam it, some choose to make porridge, and some choose to stew pork ribs. Pumpkin can be eaten with many kinds of food to increase its nutritional value, but can pumpkin and vinegar be eaten together? In fact, pumpkin can be paired with vinegar, but how to do it is a problem.

1. What should not be eaten with pumpkin?

1. Pumpkin should not be eaten with spinach

Pumpkin is rich in vitamin C-degrading enzymes, which will destroy the vitamin C in spinach and reduce its own nutritional value.

2. Pumpkin and sweet potato

Both are foods that can easily cause gas accumulation. If eaten without being cooked, it will cause abdominal bloating. If they are eaten together, it will cause intestinal bloating, abdominal pain, acid reflux, etc.

3. Pumpkin should not be eaten with mutton

Both of these foods are hot in nature. Eating them together may cause bloating, constipation, and other diseases. People with infectious diseases and fever symptoms should not eat it to prevent their condition from worsening.

4. Avoid vinegar in pumpkin

Acetic acid will destroy the nutrients in pumpkin and reduce its nutritional value.

5. Pumpkin is warm in nature, so people with excessive stomach heat should eat less. Pumpkin is stagnant in nature, so people with qi stagnation and fullness in the middle should eat it with caution.

Diabetes is a common chronic non-communicable disease. It is caused by absolute or relative lack of insulin in the body, which leads to increased glucose concentration in the blood. Then a large amount of sugar is excreted in the urine, resulting in symptoms such as polydipsia, polyuria, polyphagia, weight loss, dizziness, and fatigue.

2. How to eat pumpkin

1. Golden Sand Pumpkin

Ingredients: pumpkin, salted egg yolk, salad oil, wheat flour, salt, chicken essence. Method: Crush the salted egg yolk with a spoon, blanch the pumpkin strips with oil and salt water until soft, then remove and drain. Sprinkle a thin layer of dry powder on the pumpkin strips and set aside. Fry the pumpkin strips in hot oil until crispy, then remove from the oil and drain. Fry the egg yolks over low heat until bubbles appear. You can add 2 spoons of water to prevent them from burning, but don't add too much. Add the fried pumpkin back into the pan, mix well, and season with a little chicken stock.

2. Dry-roasted pumpkin

Ingredients: pumpkin, light soy sauce, dark soy sauce, sugar, vinegar. Method: Cut the pumpkin into pieces, add oil to a non-stick pan, heat it, add the pumpkin pieces and fry on low heat until the surface is slightly charred. Mix light soy sauce, dark soy sauce, sugar and vinegar to make a sauce (only add a little bit of vinegar to enhance the flavor, do not make it sour. It is recommended to add only light soy sauce, I added dark soy sauce and the color was a little darker) 5. Pour in the sauce, simmer over high heat until the sauce is reduced, and stir-fry continuously so that the pumpkin cubes are evenly coated with the sauce. 6. Sprinkle some more chopped green onions when serving, and the fragrant dry-roasted pumpkin is ready.

3. Old Pumpkin Pie

Ingredients: 100 grams of old pumpkin, 200 grams of glutinous rice flour, seasoning: 10 grams of condensed milk, 5 grams of white sugar, appropriate amount of bread and bran. Method: Peel and deseed the old pumpkin, steam it, mash it and drain the water. Add glutinous rice flour, condensed milk and sugar to make dough, shape into pieces and shape into pancakes with your hands. Coat with bread crumbs and fry in a frying pan until cooked. Tips: My measurements are not that precise, it just depends on whether the dough is sticky but can be shaped into small pieces. It is recommended to add condensed milk and sugar first, mix them evenly with the pumpkin puree, and then add glutinous rice flour. This way it is easier to control the degree of dryness and wetness. If you feel it is too hot, you can fry it first and then steam it.