What are the Benefits and Functions of Pumpkin Pie?

Pumpkin pancake is a common type of pasta, mainly made of pumpkin and flour, suitable for breakfast. Eating pumpkin pancake generally helps intestinal digestion and protects the gastric mucosa. Moreover, pumpkin pancake contains a small amount of pectin, which can effectively remove harmful substances from the body. Therefore, patients with indigestion or constipation can eat some pumpkin pancake appropriately. They can also learn how to make pumpkin pancake in their daily life.

1. Therapeutic Effect

(1) Detoxification: Pumpkin pancake contains vitamins and pectin, which has good adsorption properties. It can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury, and radioactive elements in heavy metals, thus detoxifying the body.

(2) Protecting gastric mucosa and helping digestion: The pectin contained in pumpkin pancake can also protect the gastrointestinal mucosa from irritation by rough food, promote the healing of ulcer surfaces, and is suitable for patients with gastric diseases. The components of pumpkin pancake can promote bile secretion, strengthen gastrointestinal motility, and help digest food.

(3) Lubricating the intestines and relieving constipation: The mannitol contained in pumpkin pancake can lubricate the intestines and relieve constipation, reducing the harm of toxins in feces to the human body and preventing the occurrence of colon cancer.

2. Recipe

Wash the pumpkin, peel and remove the seeds, cut into thin slices, and heat in a microwave for about 10 minutes on high heat (you can use chopsticks to poke the pumpkin to determine if it is cooked). If you don't have a microwave, you can use a steamer. Cut the pumpkin into small pieces, place them in a steamer and steam over water until cooked. Mash the pumpkin with a spoon while it's still hot, add glutinous rice flour (the amount of glutinous rice flour added should be suitable for the dough not to stick to the hands, without adding water), knead into a dough, then add a small spoonful of cooking oil, mix evenly, cover with plastic wrap and let it rest for 15 minutes. Take a dough piece about the size of an egg, roll it into a ball, flatten it, wrap in an appropriate amount of red bean paste, seal the opening tightly, gently roll it into a ball again, and flatten it to make a small round pancake. Repeat this process until all the dough and filling are used up. Coat both sides of the pumpkin pancake with white sesame seeds. Pour a little oil into a frying pan, heat it up, and then put the pumpkin pancake in. Fry it over medium-low heat until both sides are golden brown.