Production method editing

1. Wash pumpkin, peel, cut into pieces, steam in a cage, drain water, add flour, sugar and salt, and knead into dough.

2. Put the 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 about 10g of oil at the bottom of the pot, put water 10g, add sugar and a little salt, thicken, pour in balsamic vinegar, pour in meatballs, stir-fry slightly, and take out of the pot.

Ingredients: pumpkin, glutinous rice flour and soybean oil.

Accessories: white sugar, white sesame

Practice steps

1. Take a proper amount of pumpkin, cut it into appropriate sizes, cook it in a microwave oven, and put the pulp into a cooking machine and smash it into mud.

2. Pumpkin clay figurine adds appropriate amount of glutinous rice flour to synthesize dough.

3. When I mix the noodles, the pumpkin paste is still very hot. I use this temperature to partially ripen the glutinous rice, so I must be careful not to burn myself. I stir my partner with chopsticks. When kneading dough, it naturally cooled down and didn't touch my hand, or I was a northerner when I didn't touch my hand, so I put it directly on the balcony and let it bathe in the north wind, and went to step 4.

4. Divide into 30g doses and knead into balls. If you still touch your hands when rubbing, put some oil on your hands, put the dough balls into sesame seeds and put them on the chopping board, and rub the sesame balls repeatedly until you run out of dough.

5. Take the oil out of the pan, wait until the oil is 70% to 80% hot (poke it into the pan with clean chopsticks that don't touch water, and you can see small bubbles around), slide your meatballs from the side of the pan, one by one, and don't throw them in, otherwise you know, fry them on low fire for about 5 minutes, and you will be ok when you see the surface is brown.

6. Someone asked why sugar is useless. I don't put sugar because there are answers in the menu. If you like sweets, you can always get sugar and noodles.

material preparation

250g pumpkin, 90g glutinous rice flour.

Practice steps

1, peeled and steamed pumpkin.

2. Use a spoon to grind the steamed pumpkin into mud. Easy to operate while it is hot. )

3, add glutinous rice flour, glutinous rice flour According to the water content of pumpkin, my pumpkin is relatively dry, using about 90g glutinous rice flour.

4. Stir well and knead into a ball.

5. Take a piece of pumpkin dough and knead it into a ball smaller than table tennis.

6, wok hot oil, add pumpkin balls when it is 5 minutes hot, stir fry.

7. Fry until floating gold.

Small technique

Glutinous rice flour should be mastered according to the water content of pumpkin, as long as it can be kneaded into balls, not too hard, but soft.

If you like something sweet, you can add some sugar or sprinkle some sugar after cooking.