Ingredients preparation: pumpkin 30g, egg 1 piece, original germ rice flour 20g, appropriate amount of baby cereal circle (optional) and appropriate amount of nut oil.

Operating steps:

1. Cut the pumpkin, steam it in a pan, and then press the mud. Pour in a packet of original germ rice flour and beat in an egg. Stir all the materials evenly, as shown in this viscous state, pumpkin paste is not easy to drip on the scraper.

2. Take a proper amount of cereal rings and break them with a rolling pin for later use.

3. Wear gloves, brush some oil to prevent sticking, roll a proper amount of pumpkin paste into a ball, and make a hole in the middle to make it look like a doughnut.

4. Sprinkle the freshly broken cereal ring on the doughnut.

5. Make the rest in turn, preheat the pan and brush the oil, add pumpkin rice flour doughnuts, and fry slowly all the time.

6. Fry until the bottom is solidified, then turn over and fry for 1 min. Pour a proper amount of water around the doughnut and stew until the water is dry.

Tip: Ordinary pumpkins contain a lot of water. If you use Beibei pumpkins, you can use half a packet of rice flour. There is also no need for the size of the egg, so it is necessary to add rice flour according to the state, and the final state is sticky.