Sweet sweet pumpkin jijjim
Sweet pumpkin has the highest beta-carotene content. It is said that old pumpkins contain two-thirds of the sweet pumpkin, and zucchini pumpkins contain one-tenth of the sweet pumpkin. Pumpkin leaves and pumpkin seeds are also good. So I think it would be good to eat yellow food often considering your health. Today, I took the sweet pumpkin out of the refrigerator and sliced it with a knife to make jijim. I'm going to pack my husband's lunch. Don't make too much, just make one or two sheets, and it's sweet and delicious when it's hot. It tastes much better than an old pumpkin.
2 serving
Within 10 minutes
마이드림
Ingredients
  • sweet pumpkin
    1/4
  • Flour
    1cup
  • Water
    1/2cup
  • Salt
    little
Cooking Steps
STEP 1/3
Chop the sweet pumpkin and don't add too much flour, just enough to stick to each other. If there's a lot of water in it, it's dry, so it doesn't taste good. Mix the ingredients well, oil the pan, and remove over medium heat until the bottom is firm.
STEP 2/3
The bottom is hard and the top is thick, so when it dries, turn it over with a fritter tender and cook it until it's golden brown. If you want to eat it or pack a lunch box like me, you can cut it into squares and put it in.
STEP 3/3
Sweet pumpkin jijim is done. Beta-carotene needs to be cooked with oil to increase the absorption of beta-carotene. Carrots are like that, too. You can put the pumpkin on the plate and eat it while opening it with chopsticks, and it's good to cut it into squares and put it in the table.
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