Cheese pine pumpkin
By VicentaLakin
Pumpkin is a common diet in Western food. I've seen a television meal show about healthy vegetarians abroad, one of which is devoted to pumpkins, and the hosts are standing in the middle of a bunch of pumpkins, presenting a wide variety of different shapes and colours of pumpkins, as well as the different tastes and aroma of each. Instead, we have fewer species of pumpkins and more single cooking. Even so, Western cooking and spices may not be entirely suitable for Chinese taste. I think the most acceptable and simple way to cook is to bake, especially with a heart, cheese, cheese and yellow, while eating while it's hot, it's delicious. Medium-sized steam pumpkins are not expected to make that taste。
Recipe Recommendations
- Little golden pumpkin one
- pine nuts 50g
- pumpkin seeds 50g
- Pizza cheese shredded appropriate amount
- salt 1/2 teaspoon
- pepper 1/2 teaspoon
- salad oil 1 teaspoon
- Worcestershire sauce 1 teaspoon
- salty and fresh
- roast
- an hour
- simple
Steps for Cheese pine pumpkin
1
(b) Combining pine and pumpkin ginseng with salt
2
Add salad oil
3
Add hot sauce
4
Add pepper powder
5
(a) Smuggle evenly
6
Pumpkin cut open from 1/4 to dig out the inner gills and put them into pine and pumpkin entrails
7
Add a proper amount of masulilla cheese
8
(b) Be added to a preheated oven of 160 degrees and roast to a soft pumpkin
9
Pumpkin is taken out of the surface and a proper amount of cheese and pine, pumpkin and pine (out of weight), placed in the oven and continues to roast until the cheese melts in gold。Cheese pine pumpkin Make Tips
1. Adjust the amount of filling, baking time, and temperature according to the size of the pumpkin; generally, the larger the pumpkin, the lower the temperature and the longer the baking time.
2. You can use any filling you like, and choose any cheese you prefer—just use whatever you have in the fridge.
3. Eat it while it's hot; if it gets cold, the cheese will harden and it won't taste as good.
4. Pine nuts and pumpkin seeds can also be toasted before use for a richer aroma, though some nutrients may be lost. The choice is yours.