Preparation materials: a box of pumpkin pie, with proper amount of oil.
1, take out the pumpkin pie and thaw it on a plate.
2. Add the right amount of oil to the pot and slowly slide the pumpkin pie into the pot over medium heat.
3. Gently stir the pumpkin pie with chopsticks and fry it in medium heat.
4. Turn the pumpkin pie over with chopsticks. In the process of frying, you should constantly stir the pumpkin pie with chopsticks to prevent it from sticking to the pot.
5. When the pumpkin pie is fried to golden brown, turn off the fire and take it out.
2 How to heat the fried pumpkin pie and bake it in the oven or fry it in oil in a pot.
Cooked food can be directly heated. Be careful not to heat it for too long, just a few tens of seconds, which is not enough for reheating. It's too dry to eat. Also be careful not to heat it for too long and it will harden. Put it in a ceramic bowl and cover it with a special heat-resistant plastic cover for microwave, and heat it directly with "microwave".
Can the pumpkin pie be frozen? Yes.
Pumpkin is a warm food, which can warm the stomach, and its taste is soft and sweet, so it is easy to digest. If you cook a lot at a time, you can put it in the refrigerator for freezing. But pay attention to the following situations:
1. The frozen pumpkin pie is wrapped with a layer to prevent the pumpkin pie from sticking to each other and breaking.
2. Frozen pumpkin pie cannot be fried until it is thawed, or it is easy to splash water if it is not cooked easily in the middle.
3. Once the fried pumpkin pie loses moisture, it will become hard, so it should be packed in fresh-keeping bags and wrapped in two layers to avoid water loss.
4 Method of frying pumpkin pie Materials: red bean paste100g, pumpkin 250g, glutinous rice flour 20g, corn starch100g, wheat flour 5g, white sugar 75g, peanut oil100g.
1, peel and slice the old pumpkin, steam for about 20 minutes, take it out and press it into mud with a spoon.
3. Add glutinous rice flour to the pumpkin paste and knead it evenly, knead it into balls with a diameter of about 3 cm, wrap it in bean paste, flatten it into a cake shape, and pat dry starch.
4. Put the pumpkin pie into the wet starch one by one and dip it evenly.
5, the pot is on fire, add vegetable oil, and when it is burned to 40% heat, put the pumpkin pie in the oil pan and fry it until it has a crispy shell.
6. When the oil temperature rises to 60% heat, pour all the pumpkin cakes into the pot and fry them again. Serve on a plate and sprinkle with soft sugar.