Autumn is the season of golden oranges, and various plants begin their final harvest! As the most common ingredient in autumn and winter, pumpkin is especially loved by everyone. Today, I will introduce you to a very delicious dessert—Pumpkin Cakes!
Pumpkin Cakes
Pumpkin is quite comprehensive in its nutritional components and high in nutritional value. Young pumpkins are richer in vitamin C and glucose than mature pumpkins. Mature pumpkins, on the other hand, are higher in calcium, iron, and carotene. These are all beneficial for preventing and treating asthma. According to traditional Chinese medicine, pumpkin is sweet in taste and warm in nature, and has the functions of tonifying the middle and replenishing qi, resolving phlegm, and stopping cough. It can be used to treat conditions such as qi deficiency and fatigue, intercostal neuralgia, malaria, dysentery, and can also expel roundworms and treat scalds. Its seeds—pumpkin seeds—are also edible or can be pressed for oil. Both pumpkin and pumpkin seeds have certain medicinal value. Traditional Chinese medicine believes pumpkin is warm in nature and sweet in taste, and acts on the spleen and stomach meridians. It has the functions of tonifying the middle and replenishing qi, reducing inflammation and relieving pain, detoxifying and killing parasites. It can be used for qi deficiency and fatigue, intercostal neuralgia, malaria, dysentery, counteracting opium toxicity, expelling roundworms, bronchial asthma, diabetes, and more. "Compendium of Materia Medica" states that it can "tonify the middle and replenish qi". "Medical Forest Essentials" records that it can "benefit the heart and astringe the lungs".
Pumpkin is rich in sugars and starch, so mature pumpkins taste fragrant and sweet; its protein and fat content is relatively low. The nutritional value of pumpkin is mainly manifested in its relatively rich vitamins, including higher levels of carotene (2.4mg%), vitamin B1 (0.05mg%), vitamin B2 (0.06mg%), and vitamin C (5mg%). In addition, it contains a certain amount of iron and phosphorus. These substances play an important role in maintaining the body's physiological functions. Recently, a "cobalt" component was also found in pumpkin, which has a blood-nourishing effect after consumption. Pumpkin is rich in vitamins A, B, C, and minerals, the 8 essential amino acids, histidine necessary for children, soluble fiber, lutein, and trace elements such as phosphorus, potassium, calcium, magnesium, zinc, and silicon. Modern nutrition and medicine have shown that eating more pumpkin can effectively prevent and treat high blood pressure, diabetes, and liver diseases, and improve the body's immune system. Chen Xiuyuan, a famous physician of the Qing Dynasty, said: "Pumpkin is a wonderful remedy for nourishing the blood."
Regular consumption of pumpkin can promote smooth bowel movements and improve skin beauty, especially for women, it has a beautifying effect. Zhang Zhidong, a famous minister of the Qing Dynasty, once suggested that Empress Dowager Cixi eat more pumpkin. Pumpkin can also prevent stroke because it contains a large amount of linolenic acid, palmitic acid, stearic acid, and other glyceric acids, all of which are high-quality oils. To treat high blood pressure, you can stir-fry pumpkin seeds to eat, with a daily dosage of 20-30 grams being appropriate. As the saying goes, "Food therapy is better than medicine therapy". In the past two years, as experts at home and abroad have further studied vegetables, they have found that pumpkin is not only nutritious, but long-term consumption also has health-preserving, disease-preventing, and therapeutic functions. According to data, the special nutrients contained in pumpkin can enhance the body's immunity, prevent vascular arteriosclerosis, and have anti-cancer, beautifying, and weight-loss effects. It is now regarded internationally as a special health-preserving vegetable.
Pumpkin Cake Recipe
Ingredients:
Pumpkin, glutinous rice flour, sugar
Instructions:
1. Peel the pumpkin, slice it, place it in a microwave steamer, and cook on high for 10 minutes until tender. Mash the pumpkin with a spoon and mix in an appropriate amount of sugar.
2. Mix the pumpkin puree with glutinous rice flour in a ratio of about 1:1. Add the glutinous rice flour gradually. If the dough is too dry, add a small amount of water and knead into a pumpkin dough.
3. Divide the dough into several small pieces, knead them into rounds, flatten them, and use a heart-shaped mold to press out hearts.
4. Heat a small amount of oil in a flat-bottomed pan and pan-fry the pumpkin cakes until both sides are golden brown.
And just like that, the pumpkin cakes are ready! Such a simple and nutritious delicacy, what are you waiting for?
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