中文介紹
原料：南瓜、花生米、郫縣辣醬。 做法： 1、花生米在涼水裡浸泡十分鐘左右，剝去紅衣；南瓜去皮切丁。
2、熱鍋涼油，放入花生仁，小火翻炒，等聽到噼啪聲，有香味飄出時盛出備用。花生剝去紅衣後不易炸糊，口感更加香脆。
3、重新坐鍋，加一點油，趁油未熱時放一勺香辣醬，炒香後倒入南瓜丁繼續翻炒，大概七、八分鐘後，南瓜丁軟熟，加入花生仁拌勻即可出鍋。
貼心提示：炒菜用的南瓜要選用含水量小，又乾又面的品種，炒時才不出湯，現在市場上常見的海南南瓜就非常合適，海南南瓜體形巨大，只買一小塊就可以了。
Ingredients: pumpkin, peanuts, Pixian sauce. Practice: 1, peanuts, soaked in cold water about ten minutes, stripped red; pumpkin to Piqie Ding.
2, the wok cool oil, add peanuts, stir a small fire, and so heard the crackling sound, a smell wafting out of standby when the Sheng. After the red strip fried peanut paste is not easy, taste more crisp.
3, re-sit the pot, add a little oil, while oil is not hot when you put a spoonful of fragrant sauce, saute continue to stir and pour into the small pumpkin, about seven or eight minutes later, the small soft-cooked pumpkin, add the peanuts and mix well to pan.
Tips: To use the pumpkin cooking water with a small, dry, surface species, not only fried soup, and now the market common pumpkin is very appropriate in Hainan, Hainan pumpkin great shape, only buy a small piece to it.
