200 grams of pumpkin; Glutinous rice flour110g; Flour10g; 50 grams of sugar; A little whole egg liquid; Proper amount of oil
Recipe practice:
1. Peel the pumpkin, steam it (200g peeled), add sugar and stir it into pumpkin puree.
2. After the pumpkin puree is cooled, add glutinous rice flour, flour and dough.
3. Roll to a thickness of about 0.5cm.
4. Use the mold to buckle out the shape you like.
Put it on plastic wrap for later use.
6. Evenly wrap the formed pumpkin pie with whole egg liquid, and then wrap it with bread crumbs.
7. When the oil temperature is about 70 degrees, slowly fry until both sides are golden.
8. Remove the oil from the pumpkin pie and drain it.
9. Flat loading
10. You can also fry directly in oil without wrapping egg liquid and bread crumbs.
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