1. First prepare a pumpkin, peel it, cut it into thin slices, steam it in a steamer until it can be poked with chopsticks, then take it out and put it in a basin, add a spoonful of sugar, and press it into pumpkin paste with a rolling pin.
2. When the pumpkin puree is not hot, we add glutinous rice flour into it to make dough with moderate hardness.
3. Divide the dough into small portions, round it, and then flatten it by hand, with a thickness of about 1cm. Dip both sides of the prepared cake in clear water, then stick a layer of bread crumbs on the outside, and then press the bread crumbs with your fingers to make the bread crumbs stick to the cake more firmly and prevent the bread crumbs from falling off after cooking.
4. Put the biscuits in a 50% hot oil pan, fry until golden on both sides and bulge in the middle. Like this (as shown below), the oil in the pot can be fished out.
5, after the pot, in order to be delicious, eat it hot, don't wait until it is cold, this will affect the taste of pumpkin pie.
6. Open one. It's all hollow inside. It looks appetizing. You can cook it for your family when you are free. Really popular. Try it if you like.
List of ingredients:
(pumpkin 1, sugar 1 spoon, glutinous rice flour 1 bowl, appropriate amount of bread crumbs, appropriate amount of oil)
Cooking skills:
When frying pumpkin pie, the oil temperature should be controlled at 50% heat. Pumpkin cakes fried with too high oil temperature are easy to paste, while pumpkin cakes with too low oil temperature are easy to absorb a lot of oil, taste greasy, and will not bulge in the middle of the pie. All oil temperatures should be well controlled.