Pumpkin shrimp

Because of this outbreak, I have a habit of storing vegetables, and the pumpkins at home, which are huge, can't eat at once, are broken. So I cut the pumpkin into blocks, steamed the pot for about eight minutes, dried it cold, packed it in a fresh bag and kept it in the freezer. This not only preserves the original taste of vegetables, but also makes them particularly convenient, once they are unfrozen. This shrimp-covered pumpkin is taught by a friend. I like pumpkins. She says it'll be better with a little shrimp-skin. I tried, but it really tasted different, and after the shrimp skins, the vegetables themselves smelled, and there was no need to add anything but salt and soy sauce. A simple combination of foods can also collide with different tastes。