A simple home-style recipe for "Kuang Gua" (assuming this refers to a specific vegetable).

"Kuang Gua" is actually pumpkin but a type of pumpkin that can be harvested and eaten immediately, quickly regenerating, and is a type of pumpkin with extremely strong healing properties. "Kuang Gua" also contains 8 amino acids and plenty of Vitamin C that the human body cannot synthesize, making it very nutritious."Kuang Gua" is also crisp and sweet, and more tender than winter melon.

How to prepare "Kuang Gua"radishpotato"Kuang Gua" soup

carrot"Kuang Gua" soup (carrot and potato) -Ingredients Preparation

"Kuang Gua" 1 piece, 1 carrot, 1 potato, oil, salt, 1 scallion chicken broth to taste

"Kuang Gua" and carrot potato soup - preparation steps

1. Peel and wash the potatoes and "Kuang Gua" separately, then cut them into slices.

2. Wash the carrots and cut them into slices, and chop the scallions.

3. Heat the pot, add oil and sauté the scallion pieces.

4. Add the carrot slices to the pot and stir-fry.

5. Add potato slices and stir-fry until half cooked, then add water

6. Bring to a boil, add the "Kuang Gua" slices, cook over high heat for 5 minutes, then add salt and chicken broth. Reduce heat and simmer.

How to prepare "Kuang Gua" - "Kuang Gua" and potato stew

"Kuang Gua" and potato stew - Ingredients

650g "Kuang Gua", 2 potatoes, a little oil, a little salt, a little scallion soy sauce a little

"Kuang Gua" and potato stew - preparation steps

1. Peel the "Kuang Gua" and wash it clean.

2. Cut the washed "Kuang Gua" into even pieces.

3. Peel and cut the potatoes into even pieces.

4. Add a little oil to the pot and heat it, then sauté the "Kuang Gua" and potatoes.

5. Add a small bowl of water and simmer for 15 minutes.

6. Once the potatoes are cooked, add salt to taste and serve.

How to prepare "Kuang Gua" - Stir-fried "Kuang Gua"

Stir-fried "Kuang Gua" - Ingredients

"Kuang Gua", garlic,persimmon chili pepper, salt, oil,MSG

Stir-fried "Kuang Gua" - preparation steps

1. Wash the "Kuang Gua" thoroughly and cut it into even slices.

2. Peel and wash the persimmon and chili pepper, then cut them into (dīng - small pieces).

3. Peel the garlic and chop it finely.

4. Place the wok on the fire and heat it, add a little oil, and wait for the oil to heat up.

5. When the oil is about 4 parts cooked, add the "Kuang Gua" and stir-fry until it's slightly cooked.

6. Add garlic and stir-fry until the garlic releases its fragrance. Add salt and water, cook for 1 minute, add the persimmon and chili pepper, and stir-fry until cooked.

Tips: Introduction to "Kuang Gua"

1. "Kuang Gua" is different from pumpkin, it can be harvested and eaten after it ripens, and it can be eaten at any time during the growing season.

2. The cut surface of the "Kuang Gua" heals quickly, and does not affect the normal growth of the pumpkin.

3. "Kuang Gua" is nutritious, with thin flesh and tender skin, and is delicious when stir-fried, mixed, used as fillings, or in soups.