1. First, prepare a few red dates, clean them, remove the core first and then cut them into shreds.
Prepare a section of pumpkin, remove the pulp and skin, and cut into even slices, which will make it easier to cook and reduce cooking time.
Prepare another handful of rock sugar for later use.
2. Add a proper amount of water to the pressure cooker, put all the prepared ingredients into the pot, cover the pot and steam for 5 minutes.
Turn off the fire after 5 minutes, first remove the air pressure valve to deflate, then open the lid, put the pot on the fire again, and cook on high fire 1 minute. In the process of cooking, stir constantly to prevent the bottom paste, then add a little water starch to thicken the soup, stir evenly and then take it out of the pot, and a nourishing jujube pumpkin sauce will be ready.
1. Prepare a tender pumpkin, cut it into thin slices and then cut it into filaments. After cutting, soak it in clear water, remove the mucus on the surface, and then cut a little green pepper to adjust the color.
To make hot and sour things, onions, ginger and dried peppers are indispensable.
2. Seasoning: put a proper amount of salt, monosodium glutamate, white vinegar, sesame oil, a little sugar and water starch into the bowl and stir to melt the seasoning. A quick cooking bowl like this must be prepared in advance to facilitate the quick cooking at the back and keep the crispy taste.
3. Boil the water in the pot. After the water is boiled, pour a little white vinegar to keep it crisp and tender. Pour shredded pumpkin into it and blanch for 3 seconds. Immediately pour it out and rinse it with clear water to cool it. Remember not to scald for too long to avoid cooking noodles.
4. Heat the oil in the pot, add the onion and ginger to saute, and add the pepper to continue saute. After the peppers turn slightly yellow, pour them into a bowl and stir-fry until fragrant. Immediately pour in shredded pumpkin and stir with high fire, then sprinkle with shredded green and red pepper, stir for a few times and then take out the pot immediately. A crisp and refreshing shredded hot and sour pumpkin is ready.
1. The main ingredient I choose is chestnut pumpkin strips, which taste more fragrant and soft. Prepare half a pumpkin, peel it, cut it into thick slices, put it in a pot, add 10g sugar, grab it evenly by hand, and pour 5g vegetable oil. Vegetable oil can form an oil film on the surface of pumpkin strips to prevent them from flowing out in large quantities, and then pour in a proper amount of coconut milk and mix well to make pumpkin strips evenly coated with coconut milk.
2. spread tin foil paper on the baking tray, so that the heating is more uniform. Put the pumpkin strips in order, preheat the oven for 3 minutes, then put the pumpkin strips in and bake at 180 degrees for 35 minutes.
After 35 minutes, the pumpkin has been baked, very fresh and sweet. Take out the pumpkin strips, and a golden and soft coconut pumpkin strip will be made.
1. Prepare100g of fresh lily, remove the roots, break them by hand, put them in a pot, and soak them in appropriate amount of water for later use.
Prepare 400 grams of pumpkin, peel off the skin, cut into diamond pieces and put them in a basin for later use.
2. Pumpkin blanching: Boil the water in the pot, add a spoonful of salt, pour pumpkin strips when the water is close to boiling, blanch for about 4 minutes, pour lily blanch for a few seconds, and pour off the water together for later use.
3. Add vegetable oil to the pot, slide the pot after the oil is hot, pour out the hot oil, add a proper amount of water, add a spoonful of salt, chicken powder and white sugar, stir the pot constantly to melt the seasoning, then pour in a proper amount of water starch, pour in pumpkin and lily after the soup is sticky, stir well quickly, and then pour in a little bright oil to brighten the color, and a simple and delicious lily fried pumpkin is ready.
1. Prepare a small piece of pumpkin, peel off the skin and cut into small pieces. Steam the pumpkin pieces in a steamer for 8 minutes. After steaming, put them in a pot, add 10g sugar to increase the sweetness of the pumpkin, press them into pumpkin puree with a spoon to melt the sugar, then add two eggs and stir well. When the temperature is slightly cold, pour in 3 grams of yeast and stir with chopsticks to melt the yeast powder.
Then add the common flour in stages, stir with chopsticks into thick paste, cover and ferment 1 hour.
After 1 hour, pumpkin puree has been fermented into a full basin. When you scrape it with a spatula, you can see that it is covered with honeycomb eyes, indicating that it has been fermented.
2. Heat the electric baking pan, brush a layer of vegetable oil with a small brush, pour all the fermented batter into the electric baking pan, smooth the pumpkin paste with a spatula, sprinkle with black sesame seeds and cover the lid.
Fry for 1 min, open the lid and turn it over again, turn it back and forth a few times, bake the pumpkin pie until it is cooked, take it out and cut it into small squares, and a soft and sweet pumpkin pie is ready.
1. Prepare a pumpkin, cut it into small pieces and put it in the steamer. After the fire boils, turn to medium heat for steaming 10 minute.
Take out the steamed pumpkin, put it in a small pot, add 10g white sugar while it is hot to make it sweet, press it into pumpkin puree with a spoon, let it stand for a while, cool it, add 3g yeast and mix well, then add proper amount of flour several times, knead it into soft and smooth dough, and cover the lid to seal and ferment for one hour.
After an hour, the dough has been fermented to twice its original size. Open it and see that there are honeycomb eyes inside, which means that the dough is ready.
2. Sprinkle a layer of flour on the chopping board, take out the dough and knead it repeatedly to exhaust the air inside. After kneading the dough evenly, cut it into dough with uniform size, knead it into a round dough blank, and then roll it into an oval dough with a rolling pin.
Roll up the dough from one end, preferably tightly, then cut it in the middle, press the outermost dough under it, and roll out all the dough in this way.
Cut each roll four times with scissors, so that the steamed roll will look better.
3. After the water is boiled, put the rolls into the pot, leaving some gaps between the rolls. During heating, the roll will expand to avoid sticking together. Cover the pot and steam for about 15 minutes, and the rolls will be cooked.
After steaming, stew for a while, and then open the lid after the heat dissipates, and a golden soft pumpkin rose roll is ready.
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