Ingredients: 380g tender pumpkin, 2 eggs and 200g medium gluten flour.

Accessories: 20g of oil and 3g of salt.

1, take 380g of half a tender pumpkin, dig out the pulp and wash it.

2. Wipe the cleaned pumpkin.

3. Put shredded pumpkin into a bowl, knock in 2 eggs, add salt and stir well with chopsticks.

4. Put the flour into the shredded pumpkin and stir it evenly again until there is no dry powder.

5, hot pot oil, add a spoonful of pumpkin shredded egg batter.

6. Spread the flat paste with a shovel and fry it on low heat.

7. Fry until golden on both sides, and serve.