Golden autumn is the peak season for sweet potato production. Sweet potatoes, which are rich in various nutrients, are praised by modern people as a healthy food that is both medicinal and edible. Sweet potatoes produce low calories and contain no fat or cholesterol. Eating sweet potatoes in autumn can replenish qi and promote body fluids, nourish the spleen and stomach, moisturize the intestines and relieve constipation. It can also help lose weight and is very beneficial to health. Sweet potatoes can replace rice noodles or be eaten together with rice noodles, which can significantly make up for the lack of vitamin C in flour, calcium in rice, and lack of carotene in both.

Sweet potatoes that have just been dug out of the ground need to be left for a period of time before they become sweeter when eaten. Whether it is eaten steamed, boiled with porridge or grilled, it is always delicious and tempting. Among them, yellow sweet potatoes are the most sweet and juicy. Adding flour or glutinous rice flour to sweet potatoes can make sweet potato pancakes with various flavors, which are very popular among the public.

Today I recommend a delicious dish of sweet potatoes and pumpkin. Both have their own sweetness and are both healthy foods. Sweet potatoes are sweet, and pumpkin is even more delicious. Usually we eat them separately. You may not have tried eating sweet potatoes and pumpkin together. Only after trying it did I know that it was so delicious that it made me drool. Mash the sweet potatoes and pumpkin and add some flour. There is no need to leave the dough and it saves time and effort. No additives are needed, so it is safe and secure to eat. It’s also very simple to make, you can do it at a glance. The shortcakes with pumpkin are sweeter, softer, and puffy, and not hard at all. When you bite into it, it is crispy on the outside and soft on the inside, sweet and refreshing. The whole family loves it. It is a good breakfast or dessert after a meal. Since I learned to do this, my family will make it every few days and eat it up every time. Let’s take a look at how to do it!

Sweet Sweet Potato Pumpkin Cake

Ingredients: 2 sweet potatoes? 1 piece of pumpkin? Appropriate amount of flour? Appropriate amount of black sesame seeds? 2 tablespoons of white sugar

Production steps: < /p>

1. First, peel and slice the pumpkin and sweet potato, then steam them in a steamer.

2. Steam it in a pressure cooker, which takes less time and is especially soft. Because pumpkins and sweet potatoes have their own sweetness, if you don’t like them too sweet, you can just mash them with a spoon without adding sugar.

3. When it is warm, break in an egg. Then, add flour in small amounts and multiple times, stir in one direction with chopsticks, and stir into a fluffy dough, then add an appropriate amount of black sesame seeds.

4. Knead the dough into a slightly softer dough and leave it for a few minutes.

5. Roll the dough into a rectangular shape, about one or two millimeters thick.

6. Use a knife to cut into diamond-shaped pieces, or press it with a tea cup lid to form circles. You can also make embryos into various shapes you like.

7. Put cooking oil in the pot. When the oil is 70% hot, add the prepared cake embryo. In an instant, the cake will puff up and float.

8. Turn over and fry for another minute or two. When both sides are golden, take them out to control the oil.

9. Plate and eat! The golden and crispy sweet potato and pumpkin pancakes are ready. They are really crispy on the outside and soft on the inside. They are also very sweet without adding sugar. The more you eat them, the more delicious they become. The elderly and children love them. If you like them, hurry up and try them!