Pumpkin has the effect of detoxification, strangers often eat some pumpkin fried dishes, soup and porridge, there are a few do extremely simple, but also very delicious

Milk pumpkin soup

1, the pumpkin to remove the seeds and skin, cleaned and cut into small pieces, placed in a steamer and steamed.

2, the steamed pumpkin with a rounded spoon into a puree, or directly with a cooking machine into a paste.

Some friends will sieve the pumpkin puree because of the pursuit of fine texture. But the stranger feels that retaining these coarse fibers is just right for weight loss. Don't worry, even if retained, the texture will not be very brown. If it is beaten with a cooking machine, there is even less to worry about.

3, the pumpkin puree into the cooking pot, pour in milk, thin and thick by their own control: like thinner pour more milk, like thicker pour less milk. Use low heat, stirring while cooking, and then turn off the heat when the pumpkin liquid comes to a boil.

If you're using sweet milk and the sweetness of the pumpkin, you basically don't need to add additional sugar.

If it is pure milk, you can add some sugar according to your personal taste, strangers like to add rock sugar, feel more sweet. You can also wait until after cooking and then mix in the right amount of honey.

Cooked milky pumpkin soup color golden smooth, fragrant, if you use a suitable container, can be said to have both value and connotation oh!

Milky pumpkin paste

The two desserts are only one word apart, so the difference between doing it is not too great. The first three steps are the same as? Creamy Pumpkin Paste? are the same.

The fourth step is to bring the milk pumpkin to a boil, then slowly pour in the pre-prepared glutinous rice flour gravy (take the right amount of glutinous rice flour, add water and mix well), while pouring and stirring, until the pumpkin liquid in the pot boils again, into a paste can be turned off.

If you want the pumpkin paste to be thicker, slightly more glutinous rice flour and less water; if you want the pumpkin paste to be thinner, less glutinous rice flour and more water.

Fried pumpkin strips

Pumpkin peeled, cut two centimeters wide, six centimeters long strips, soaked in salted water for ten minutes and removed from the water.

And batter: crisp fried powder, flour 1:1, add a few drops of white vinegar, a little salad oil (white vinegar salad oil is designed to fry out of the pumpkin strip more crispy, not to put more), the pumpkin strips hanging batter and then wrapped in breadcrumbs and put on a plate standby.

Burning pot of hot oil to sixty percent heat, in order to put the pumpkin strips, small fire deep-fried until cooked through, and then removed, and so the oil temperature rose to seventy percent of the heat to deep-frying, deep-fried until the skin is crispy and put out the plate can be poured a small bowl of ketchup, dipped in the taste of eating better.

Baked pumpkin with rock sugar

Pumpkin peeled and cut 2 cm thick slices, neatly placed in a casserole dish. Drizzle honey, put rock sugar, add water over the pumpkin, a little cooking oil (lard is best, can make the pumpkin cooked faster) sprinkled with a few jujubes, open fire and simmer until the pumpkin is cooked through the soup can be thickened.

Pumpkin sesame ball

Pumpkin peeled and cut 0.5 cm thin slices, put into the pan, on the steamer for ten minutes out, with disposable gloves on the pumpkin whisked into the pumpkin puree, into the sugar, glutinous rice flour and into a dough, wake up for ten minutes.

Divide the pumpkin dough into even-sized portions and dip the outside of the portions into white sesame seeds.

Pour oil into a pan and heat it to 60%, add the pumpkin balls along the sides of the pan and fry them slowly over low heat until they are cooked through and golden brown on the outside