Pumpkin sauce, as its name implies, is a condiment made of pumpkin as the main raw material. Because there are some differences in taste, food culture and so on, pumpkin sauce made all over the country has certain differences. Jiangxi pumpkin sauce is neutral, moderate in sweetness and delicious, which not only perfectly retains the nutrients of pumpkin, but also can be used with various foods.

2 pumpkins, glutinous rice flour 1 kg (optional), garlic, 2 tablespoons of salt (about 70g).

A little sugar, a little soy sauce (coloring)

Steps of pumpkin sauce

1, processing, sun-drying pumpkin (pumpkin should be peeled), cutting open, peeling, removing seeds and peeling.

2. Drying. After pumpkin is processed, it is cut into round slices about 5mm thick and exposed to the sun for about 4 days. Don't feel particularly dry, just a little moisture.

3. Cooking: put the dried pumpkin into a steamer and steam for about 10 minute. Take it out.

4. Beating: In stainless steel pot, put a little water, add pumpkin dry salt glutinous rice flour soy sauce Chili garlic sugar (you can also add a little if you like dried tangerine peel and ginger), and stir until it is paste.

Step 5 steam again. Put the paste-like finished product into a stainless steel basin, and put it into a steamer to steam again.

6. Dry it again, make it into small pieces, spread it on a bamboo curtain and expose it to the sun 1 day, or spread it on a baking tray and bake it in an oven at a temperature of 55 ~ 65℃, and naturally cool it when the pulp on the surface is dry enough to not stick to hands and has a certain elasticity.