When I went back to my hometown, my relatives gave me some pumpkins. I always like to cook with seasonal ingredients. I believe that grasping the present is the best choice. I racked my brains to cook several pumpkin meals in the face of a pile of chestnut pumpkins, cream pumpkins and crispy pumpkins. The effect was not bad, and I was praised by my family. I was very happy. Here are some pumpkin cuisines based on my own experience:

1. Sesame pumpkin glutinous rice cake: Wash chestnut pumpkin, steam with skin in pressure cooker for about 30 minutes. Peel off the steamed pumpkin skin, dig out the pumpkin seeds, add one-third pumpkin skin (or without pumpkin skin) and two-thirds pumpkin pulp, press into mud with a spoon, add glutinous rice flour, and knead into dough. Rub the strips into small doses and press them into small cakes. Stick white sesame seeds (black sesame seeds are also acceptable) on both sides of the pumpkin pie, add oil to the oil pan, heat it to 50%, and fry it on low heat until the pumpkin pie is weak.

2. Korean pumpkin soup: Wash and steam the creamy pumpkin for 10 minutes, take it out, dig out the pumpkin seeds with a spoon, dig out the semi-cooked pumpkin meat in circles, dig out a pumpkin cup, continue to steam the semi-cooked pumpkin meat in the pot, beat the pumpkin into a fine paste with a cooking machine, add water and boil it with low fire, and finally hook it into glutinous rice flour juice. Put the boiled pumpkin soup into a pumpkin cup and decorate it with some medlar, which is beautiful, fragrant and silky.

3. Pumpkin steamed dumplings: peel and slice the pumpkin, steam it, add flour and knead it into dough. During waking up, rub the raw pumpkin into filaments, add chopped green onion, spiced powder, pepper, oil consumption, chicken essence and sesame oil, and mix it into stuffing. Rub the pumpkin dough into strips, pull it into powder, roll it into dumpling skin, wrap it in pumpkin stuffing, and steam for fifteen minutes.

4. Vinegar pumpkin shreds: Peel the pumpkin and rub it into filaments. Add oil to the wok, fry the aniseed with pepper until fragrant, then take it out, add garlic cloves and chopped green onion and stir-fry until fragrant, add shredded pumpkin and stir-fry for a few times, then add salt, vinegar, soy sauce and chicken essence, which is sour and crisp and refreshing.

5. Pumpkin balls in mash. Peel the pumpkin, steam it, mash it into mud, add glutinous rice flour, knead it into dough, knead it into small dumplings, boil the water, cook it until soft, and add the mash before turning off the fire.

6. Pumpkin cookies. Peel the pumpkin, steam it, mix it with glutinous rice flour, knead it into dough, pull it into a paste, pack it into balls, press out the pumpkin lines with a toothpick, and steam the raisins with pumpkin handles in a steamer for 20 minutes. Cute in shape, sweet and soft.