Autumn is the peak season for sweet potato production, and sweet potato rich in various nutrients is praised by modern people as a healthy food with both medicine and food. Sweet potato produces low calories and contains no fat and cholesterol. Eating sweet potatoes in autumn can benefit qi and promote fluid production, invigorate the spleen and stomach, moisten the intestines and relax the bowels, and also help to lose weight, which is very beneficial to health. Sweet potato can replace rice flour or be eaten with rice flour, which can obviously make up for the deficiency of vitamin C in flour and calcium in rice and the deficiency of carotene in them.

The sweet potatoes that have just been dug out of the ground need to be left for a period of time, and they will be sweeter when they are harvested. Whether it's steamed, cooked with porridge or baked, it's especially delicious and attractive. Among them, yellow sweet potato is the sweetest and juicy. Adding flour or glutinous rice flour to sweet potato can make sweet potato cakes with various flavors, which are deeply loved by the public. ?

today, I recommend a delicious dish with sweet potato and pumpkin. Both of them have their own sweetness and are also healthy foods. Sweet potato is sweet, pumpkin is more delicious. Usually, most of us eat them separately. You may not have tried eating sweet potatoes and pumpkins together. I didn't know until I tried it. It was so delicious that my mouth watered. Mash the sweet potato and pumpkin and add some flour, which saves time and effort. It doesn't need additives, and it's safe to eat. It is also very simple to do, and it will be at first glance. The cookies added with pumpkin are more sweet and soft, and they are all bulging and not hard at all. Bite it down, it's crisp outside and soft inside, sweet and refreshing, which is loved by family members. It's a good breakfast or dessert. Since I learned to do this, my family will do it every few days and eat it up every time. Let's take a look at the specific practice! ?

Sweet potato pumpkin pie

Making materials: sweet potato, 2 pumpkins, 1 piece of flour, appropriate amount of black sesame seeds and 2 spoonfuls of sugar

Making steps:

1. First, peel and slice the pumpkin and sweet potato, and steam them in a steamer. ?

2. Steaming in a pressure cooker takes less time and is particularly soft and rotten. Because pumpkin and sweet potato have their own sweetness, they don't like too sweet, so they can be pressed into mud directly with a spoon without adding sugar. ?

3. When it is warm, beat in an egg. Then, add a small amount of flour several times, stir it in one direction with chopsticks, stir it into a flocculent surface, and add a proper amount of black sesame seeds. ?

4. Knead into a slightly soft dough and leave it for a few minutes. ?

5. Roll the dough into a rectangle, the thickness of which is about the same as that of a dollar coin. ?

6. Cut it into diamond-shaped blocks with a knife, or press the lid of the teacup and press it into circles. You can also make raw embryos in various shapes you like.

7. Put cooking oil in the pot. When the oil temperature reaches 7%, put in the prepared cake embryo, and the cake will bubble up and float in an instant. ?

8. Turn over and fry for another minute or two. After both sides are golden, take out and control the oil. ?

9. plate up and eat! The golden crispy sweet potato pumpkin pie is ready. It's really crispy outside and soft inside, and it's especially sweet without sugar. The more you eat, the more fragrant it is. Old people and children love it. If you like it, try it quickly!