1. Prepare a few red dates, clean them, remove the core first and then cut them into shreds.
Prepare a section of pumpkin, remove the flesh and skin, and cut into even slices, which will make it easier to cook and reduce cooking time.
Prepare another handful of rock sugar for later use.
2. Add appropriate amount of water to the pressure cooker, put all the prepared ingredients into the pot, cover the pot and steam for 5 minutes.
Turn off the fire after 5 minutes, first remove the air pressure valve to deflate, then open the lid, put the pot on the fire again, and cook on high fire 1 minute. In the process of cooking, stir constantly to prevent the bottom of the pot from pasting, then add a little water starch to thicken the soup, stir evenly and then take out the pot, and a nourishing jujube pumpkin sauce will be ready.
1. Prepare a tender pumpkin, cut it into thin slices and then cut it into filaments. After cutting, soak in clear water to remove the mucus on the surface, and then cut a little green pepper to adjust the color.
To make hot and sour things, onions, ginger and dried peppers are indispensable.
2. Seasoning: put a proper amount of salt, monosodium glutamate, white vinegar, sesame oil, a little sugar and water starch into a bowl and stir to melt the seasoning. Like this kind of quick-cooking bowl, you must prepare it in advance to facilitate the quick cooking at the back and keep the crispy taste.
3. Boil the water in the pot. After the water is boiled, pour a little white vinegar to keep it crisp and tender. Pour shredded pumpkin into it and blanch for 3 seconds. Pour it out immediately, rinse it with clear water and let it cool. Remember not to scald for too long to avoid cooking noodles.
4. Heat the oil in the pot, add the onion and ginger and saute until fragrant, and add the pepper segments to continue saute until fragrant. After the peppers are slightly yellow, pour them into a bowl and stir-fry until fragrant. Immediately pour in shredded pumpkin and stir-fry over high fire, then sprinkle with shredded green and red pepper, stir-fry for a few times and immediately take out the pot. A crispy and refreshing shredded hot and sour pumpkin is ready.
1. The main ingredient I choose is chestnut pumpkin strips, which are sweeter and softer to eat. Prepare half a pumpkin, peel it, cut it into thick slices, put it in a pot, add 10g sugar, grab it evenly by hand, and pour 5g vegetable oil. Vegetable oil can form an oil film on the surface of pumpkin strips to prevent it from flowing out in large quantities, and then pour in a proper amount of coconut milk and mix well to make pumpkin strips evenly coated with coconut milk.
2. spread tin foil paper on the baking tray, so that the heating is more uniform. Put the pumpkin strips in order, preheat the oven for 3 minutes, then put the pumpkin strips in and bake at 180 for 35 minutes.
After 35 minutes, the pumpkin has been baked, very fresh and sweet. Take out the pumpkin strips, and a golden and soft coconut pumpkin strip will be made.
1. Prepare100g of fresh lily, remove the roots, break it by hand, put it in a pot, and soak it in appropriate amount of water for later use.
Prepare 400 grams of pumpkin, peel it, cut it into diamond pieces, and put it in a basin for later use.
2. Pumpkin blanching: Boil the water in the pot, add a spoonful of salt, pour pumpkin strips when the water is close to boiling, blanch for about 4 minutes, pour lily blanch for a few seconds, and pour out the water together for later use.
3. Add vegetable oil to the pot, slide the pot after the oil is hot, pour out the hot oil, add a proper amount of water, add a spoonful of salt, chicken powder and sugar, stir-fry constantly to melt the seasoning, then pour in a proper amount of water starch, pour in pumpkin and lily after the soup is viscous, stir-fry quickly and evenly, and pour in a little bright oil to brighten the color, and a simple and delicious lily-fried pumpkin is ready.
1. Prepare a small piece of pumpkin, peel it and cut it into small pieces. Steam the pumpkin pieces in a steamer for 8 minutes. After steaming, put it in a pot, add 10g sugar to increase the sweetness of the pumpkin, press it into pumpkin puree with a spoon to melt the sugar, then add two eggs and stir well. When the temperature is slightly cold, pour in 3g yeast and stir with chopsticks to melt the yeast powder.
Then add the common flour in stages, stir it with chopsticks into a thick paste, and cover it for fermentation 1 hour.
1 hour later, pumpkin sauce has been fermented into a full pot. When scraping with a spatula, you can see that it is full of honeycomb eyes, indicating that it has been fermented.
2. Heat the electric baking pan, brush a layer of vegetable oil with a small brush, pour all the fermented batter into the electric baking pan, spread the pumpkin sauce with a spatula, sprinkle with black sesame seeds and cover the lid.
Fry 1 min, open the lid and turn it over again, turn it back and forth a few times, bake the pumpkin pie, take it out and cut it into small squares, and a soft and sweet pumpkin pie will be ready.
1. Prepare a pumpkin, cut it into small pieces and put it in the steamer. After the fire boils, turn to medium heat for steaming 10 minute.
Take out the steamed pumpkin, put it in a small pot, add 10g white sugar while it is hot to make it sweet, press it into pumpkin puree with a spoon, let it stand for a while, let it cool, add 3g yeast and mix well, then add proper amount of flour in batches, knead it into a soft and smooth dough, cover the lid and seal it for fermentation for one hour.
After an hour, the dough has been fermented to twice its original size. When you open it, there are honeycomb eyes inside, indicating that the dough is ready.
2. Sprinkle a layer of flour on the chopping board, take out the dough and knead it repeatedly to exhaust the air inside. After kneading the dough evenly, cut it into dough with uniform size, knead it into a round dough blank, and then roll it into an oval dough with a rolling pin.
Roll up the dough from one end, preferably firmly, then cut it in the middle and press the outermost dough under it, so that all the rolls are rolled out.
Cut each roll four times with scissors, so that the steamed roll will look better.
3. After the water is boiled, put the rolls into the pot, leaving a gap between them. During heating, the roll will expand to avoid sticking together. Cover the lid and steam for 15 minutes, and the roll will be cooked.
After steaming, stew for a while, and then open the lid after the heat is exhausted. A golden and soft pumpkin rose roll is ready.