Ingredients: pumpkin 500g, flour 50g, sugar 50g, vinegar 50g, starch10g, salt, oil 250g (actual consumption 50g). Practice: 1. Wash the pumpkin, peel it, cut it into pieces, steam it in a cage, drain the water, add flour, sugar and salt, and knead it into dough. 2. Put oil in the wok, heat it to 70%, squeeze the pumpkin into balls the size of quail eggs by hand, fry them in a hot oil pan until golden brown, and take them out. 3. Leave about10g of oil at the bottom of the pot, put clean water100g, add white sugar and a little salt, thicken, pour balsamic vinegar, pour in meatballs, stir-fry a little, and then take out the pot. Stir-fried pumpkin ingredients: 1, a catty of pumpkin. 2. Four or five shallots. 3, the right amount of salt. Practice: 1, peel and pulp the pumpkin, wash and slice it, and cut the shallots into sections. 2. Put the oil in the pot and heat it to 60%. Stir fry the pumpkin slices for about two minutes. 3. Add the water that has just flooded the pumpkin slices, cover them and simmer for about four minutes. 4. Add the onion and salt, cover and continue to burn until the soup is just dry, and immediately turn off the fire. 5, shovel evenly from the pot, and serve as salted egg yolk. Stir-fried pumpkin raw materials: pumpkin half a catty, cut into thick slices. Salted duck egg yolk four. Two tablespoons of dry red wine. Chicken essence and a coffee spoon. Two onions, cut into sections. Appropriate amount of salt. Practice: 1, put dry red wine in duck egg yolk. Steam in a steamer for five minutes, take it out and grind it into mud with a stainless steel spoon while it is hot. 2. Put oil in the pot and heat it to 50%, then add the onion and saute. 3. Pour the pumpkin slices and stir fry. 4. Add a proper amount of salt, stir-fry until the pumpkin slices are soft and cooked, and when a little crispy, pour the duck egg yellow mud and chicken essence. 5. After shoveling evenly, the pan is served. Ingredients: pumpkin, garlic, sugar, salt. Practice: 1, after the oil is boiled, saute the garlic. 2. Put the pumpkin into stir-fry. 3, add water to cook 4, add sugar. Salt. Cook until the pumpkin begins to dissolve a little. (Note: You must put more sugar. According to the local people, to make this dish well, it is mainly sugar. Originally, pumpkin is sweet, but with sugar, it is easier to bring out the taste of pumpkin. ) Pumpkin crisp strip material: pumpkin, flour, bread crumbs and egg white. Practice: 1, cut the pumpkin into strips, evenly wrap a layer of flour, then dip it in egg white, and evenly wrap a layer of bread crumbs. 2, put 3-4 times more oil in the pot than usual when cooking, and heat it at 7 or 8 minutes. 3, add the pumpkin wrapped in bread crumbs and fry it until golden. Glutinous rice flour is sold in all major supermarkets, that is, the noodles wrapped in Yuanxiao. Practice: 1, pumpkin peeled and pedicled, washed and cut into pieces, steamed (tiles are usually made in a pressure cooker because it is faster), and then pressed into mud with a spoon. 2. Put the pumpkin puree into a small pot, add a proper amount of water (my favorite concentration ratio is pumpkin puree: the volume of water is =1:1.5) and boil it over low heat, then add glutinous rice flour water (just like thickening, adding water to glutinous rice flour and pouring it in), while cooking, stir until it is thick and shiny, and put it according to personal preference. * Note: When adding water to glutinous rice flour, all the pimples in glutinous rice flour must be crushed with a spoon, and no pimples can appear, otherwise the boiled pumpkin porridge will also have pimples ~ affecting the taste. Ingredients of oil-mixed pumpkin strips: main ingredients: 500g of clean pumpkin, egg 1 piece, onion, Jiang Mo * * *10g of flour. Seasoning: pepper 1 g, refined salt 6 g, monosodium glutamate 1 g, dried starch 10 g, spiced powder 2 g, peanut oil 500 g (consumption about 100 g). Method: 1, wash pumpkin, peel and pulp seeds, cut into strips 5 cm long and 1 cm wide, put them in a bowl, add salt, monosodium glutamate, chopped green onion and Jiang Mo and marinate for about 10 minute. Knock the eggs into a bowl, add flour, starch, refined salt and monosodium glutamate, and stir into a thick paste. 2, the wok is on fire, add peanut oil to burn to 50% heat, dip the pickled pumpkin strips into the egg paste one by one, fry them in the oil pan to light yellow, and remove the oil. Heat the wok again, leave a little oil in the wok, add chopped green onion and Jiang Mo to fry until fragrant, add pumpkin strips and mix well, add pepper and spiced powder and mix well, and serve. Ingredients for steamed pumpkin with lily: about 600g of old pumpkin, fresh lily 1 00g, white sugar, etc.:1.Dig the old pumpkin, peel it, wash it, slice it vertically, and put it in a bowl with the skin facing down, which helps to keep the shape of the pumpkin. 2. Wash the fresh lily, put it into the pumpkin and add sugar. Put it in a steamer and steam it. 3. Invert the pumpkin in the bowl on the plate and take the bowl away. Fried pumpkin pie is made by steaming pumpkin, cooling it, grinding it into mud, adding some glutinous rice flour to synthesize dough, then rubbing it into strips, then wrapping it in bean paste, frying it in an oil pan and frying it at warm temperature. Cut potatoes and pumpkins into pieces. The potato pieces are smaller than pumpkins because pumpkins are easier to cook. Cut chopped green onion (green leaves) and add appropriate amount of oil to the wok to heat it. Put potatoes and pumpkins in the wok and stir-fry for a while. Add a small amount of thirteen spices, appropriate amount of salt, sugar and chicken essence, add water, stir well, cover the wok after the water is boiled, and stir-fry occasionally. Be careful not to dry the wok. When potatoes and pumpkins are ripe and soft, add onions to the pan (you can crush some pumpkins and potatoes appropriately, which looks sticky and attractive). A catty of spicy pumpkin, cut into filaments ~ sprinkle with salt and marinate for 5 minutes, then drain some water. After pickling, blanch the shredded pumpkin in water and cut it off. (Don't blanch for too long, it's not convenient to clip the shredded pumpkin.) Then put the shredded pumpkin on a plate and let it cool ... ~ ~ ~ Prepare a small bowl with salt, sugar, monosodium glutamate, soy sauce, vinegar, oil pepper, sesame oil and pepper powder. Mix the sauce well, then pour it on the pumpkin, and it will be OK ~ ~ ~ Crystal pumpkin chicken dumplings: main ingredients: cooked noodles, auxiliary materials: chicken, pumpkin, fungus, corn kernels, peas, seasoning: salt, sesame oil and cornflour. Cooking method: 1, put the cooked noodles and cornflour in a container at a ratio of 3.5:1,and add 2. Add pumpkin kernels, fungus, corn kernels, peas, salt and sesame oil into chicken, mix well to make stuffing, make jiaozi with bread, and steam for 6-7 minutes after boiling. Features: crystal clear and bright, unique taste. Method of pumpkin porridge 1: Ingredients: 500g pumpkin, 2 spoons glutinous rice flour, and appropriate amount of sugar. Practice: 1, pumpkin peeled, washed and cut into thick slices, steamed and pressed into mud with a spoon. 2. Put the pumpkin puree into a small pot, add appropriate amount of water and boil it on low heat, then add glutinous rice flour and stir until it is thick and shiny, and add appropriate amount of sugar according to personal preference and stir well. Hot food in winter, and it is more refreshing to eat in the refrigerator in summer. Method 2 of pumpkin porridge: Ingredients: rice 3 liang (1 05g), water 12 cup, pumpkin12 kg (280g), crystal sugar 6 liang (2 10/0g) and fresh lily12g. Peel and pulp pumpkin and cut into 1/2 inch cubes. Take out the petals of fresh lily, rinse and put pumpkin in porridge, continue to cook for 20 minutes, and add rock sugar to taste. Finally, add fresh lily petals and roll. The practice of millet and pumpkin porridge: raw materials: millet 100g, water10 cup or so, pumpkin 1-2 kg, and a little crystal sugar or honey. Practice: Wash the rice, peel and peel the pumpkin, cut it into 1/2-inch diced or flaky pieces, put it in water, simmer for about 30 minutes, and add crystal sugar or honey. Mung bean pumpkin porridge: Wash mung bean and cut pumpkin into small pieces. First, cook mung beans into mung bean soup. When it is almost cooked, pour the pumpkin into the pot and continue cooking until the pumpkin changes noodles. Mung beans are cool to relieve summer heat. Because the sweetness of pumpkin enters the soup, it tastes sweet and refreshing. Stir-fried pumpkin powder: main ingredients: pumpkin, vermicelli accessories: pork belly, onion, ginger seasoning: salt, chicken essence, sugar, soy sauce, sesame oil. Cooking method: 1, shredded pork belly, pumpkin, onion, ginger, and soaked vermicelli for later use; 2. Set fire to a pan and pour in oil. When the oil is hot, stir-fry shredded pork, onion and ginger, add a little soy sauce, stir-fry the pumpkin over high fire, add salt, add vermicelli and continue to stir-fry, season with chicken essence, sugar and sesame oil, and stir well.