Pumpkin is a treasure, with sweet taste, rich nutrition, affordable price and easy preservation. Therefore, I buy a lot every autumn and winter. Share with you how to eat 12 pumpkin, including staple food, soup and snacks. I recommend you to try it in every family, and you will be robbed when you serve it. It's really delicious ~

First course: pumpkin balls with brown sugar

For me who likes sweets and glutinous rice, this bowl is really good. Smooth and soft pumpkin balls taste better when chewed, and I want to eat a bowl from time to time.

Specific production method

Step 1: Prepare the ingredients. 300 grams of pumpkin, 250 grams of glutinous rice flour, more than a dozen red dates, 20 grams of brown sugar and a proper amount of cooked white sesame seeds.

Step 2: Peel and cut the pumpkin into pieces, and steam in a steamer until soft and rotten.

Step 3: take out the steamed pumpkin, crush it with a spoon, and then let it cool for later use.

Step 4: Put the pumpkin puree into glutinous rice flour and stir evenly.

Step 5: Knead into smooth glutinous rice dough.

Step 6: Divide the glutinous rice dough into small doses, and then knead them into small balls, as shown in the figure.

Step 7: Pour a proper amount of water into the pot, then put the red dates into the pot and boil the water for about 5 minutes.

Step 8: Put the pumpkin balls into the pot, cook until they all float, and turn off the heat when they are ripe.

Step 9: Leave a little soup in the pot, and then take out jiaozi, red dates and the extra soup. Next, put the brown sugar into the soup in the pot and boil it.

Step 10: Put jiaozi and red dates into the pot again, as shown in the figure. Stir-fry until excess water is dried.

Step 11: Turn off the fire and sprinkle with white sesame seeds that are not allowed to ripen.

Step 12: Get off and start ~

Say a few more words

1, the water content of different pumpkins is different. Therefore, the dosage of glutinous rice flour is for your reference only. Knead the dough according to the actual situation, as long as the kneaded dough is moderate in hardness.

2. The amount of brown sugar can be put according to your own taste.

The second course: pumpkin hair cake

This is a healthy staple food without kneading dough, which is simple, practical and delicious.

Specific production method

Step 1: Prepare the ingredients. 200 grams of pumpkin, 400 grams of common flour, 20 grams of sugar, 5 grams of yeast powder, 250 ml of milk and a proper amount of cooked black sesame seeds. Peel, peel and slice the pumpkin, then steam it in a steamer for more than ten minutes until the pumpkin can be easily pierced with chopsticks.

Step 2: put the steamed pumpkin, milk and sugar into the wall-breaking machine and start beating. If you don't have a wall breaker, you can crush the pumpkin with a spoon. The more broken, the better. )

Step 3: Beat until delicate, as shown in the figure.

Step 4: Let the mashed pumpkin cool, and then put the flour and yeast powder into the basin together, as shown in the figure. Pumpkin paste must be cooled, if the temperature is high, it will affect the fermentation effect. )

Step 5: Stir with a spatula into soft dough, as shown in the figure. Then let it stand for ten minutes.

Step 6: Apply a thin layer of edible oil on the inner wall of the mold. I use an eight-inch Qifeng cake mold, and I can also use bowls, pots, fresh-keeping boxes, etc. On the contrary, the effect is the same.

Step 7: Put the dough into the mold to make the surface smooth, as shown in the figure. Then cover with plastic wrap and ferment for 30 to 40 minutes.

Step 8: Ferment to twice the original volume, and then sprinkle a layer of cooked black sesame seeds on the surface, as shown in the figure.

Step 9: Put cold water on the pot, turn to medium heat for 30 minutes after boiling water on high fire (if the cake is bigger or thicker, you need to increase the time accordingly. )

Step 10: steam, cool and demould, and then cut into pieces for eating.

The third way: milk pumpkin cake

The pumpkin made in this way is attractive in color, sweet and soft after eating, delicate in taste, cool and comfortable, and every bite is enjoyed on the tip of the tongue.

I remember a friend who had eaten asked me, is it complicated to do this? It's actually quite simple. You can make it with pumpkin, milk and starch at home, and you don't need to put any oil. The steps are simpler and can be done in a domestic pot. Not much to say, after reading the steps, parents who like it may wish to try it at home ~

Specific production method

Step 1: Prepare the ingredients. About 800g pumpkin, 250ml milk,120g corn starch and 30g sugar.

Step 2: Peel the pumpkin, remove the pulp, cut it into pieces, and then steam it in a pot until it can be easily pierced with chopsticks.

Step 3: Put the steamed pumpkin slices into a wall-breaking machine, then pour a small amount of water, and then beat them into fine pumpkin puree. Add a little water to the wall breaker to make it easier to get mud. The finished pumpkin puree is about 900 ml. If you don't have a wall breaker or a cooking machine, you can use a spoon to grind the pumpkin into mud, the finer the better. )

Step 4: Pour the milk into the corn starch and stir until there are no particles.

Step 5: Pour pumpkin puree, starch paste and sugar into the pot, as shown in the figure.

Step 6: Start heating with low fire, and keep stirring while heating.

Step 7: Until the pumpkin puree is boiled, it becomes thicker and feels a little stiff.

Step 8: Pour the stirred pumpkin puree into a mold or a fresh-keeping box, as shown in the figure. It takes about two hours to cool and cure at room temperature.

Step 9: After the pumpkin cake is solidified, it is inverted and demoulded, and then cut into pieces, as shown in the figure.

Step 10: Dish, pour in some sweet-scented osmanthus and you can start.

Say a few more words

1, pumpkin is sweet, so you can put sugar or not, just follow your own taste.

2. When heating the pumpkin paste, be sure to use a small fire and keep stirring.

3. If you like to eat something cold, you can put it in the refrigerator for a while.

There is no sweet-scented osmanthus to keep, and it is delicious to eat directly. Or you can stick some coconut paste on the surface of pumpkin cake, which tastes better, as shown in the figure below.

The fourth way: brown sugar pumpkin syrup

This sweet soup of red dates and pumpkins is sweet and soft, and easy to make. If you like your parents, you might as well try it ~

Specific production method

Step 1: Prepare the ingredients. 400g pumpkin, 0/00g jujube/kloc, and proper amount of brown sugar. The amount of sugar is according to your own taste. )

Step 2: Peel the pumpkin, remove the pulp and cut into pieces, as shown in the figure.

Step 3: Put the pumpkin and red dates into the casserole, then pour 1500 ml water to boil, and then turn to low heat for15min.

Step 4: put the brown sugar in the pot and cook for another two or three minutes, then turn off the fire and take it out.

Fifth: pumpkin pie

This is a very lovely way to eat pumpkin. Lovely appearance, sweet and soft taste, I believe adults and children will like it very much.

Specific production method

Step 1: Prepare the ingredients. 300g of pumpkin, 200g of glutinous rice flour, 50g of red bean paste/kloc-0, and a little raisin.

Step 2: Peel the pumpkin, remove the pulp and cut into pieces.

Step 3: put the pumpkin in a steamer and steam it for about 20 minutes on high fire until it can be easily pierced with chopsticks.

Step 4: Roll the steamed pumpkin into mud with a small spoon, and then let it cool for later use.

Step 5: Put the glutinous rice flour into the pumpkin paste bit by bit and knead it into a dough with moderate hardness and smooth surface. Some pumpkins contain more water, so the amount of glutinous rice flour should be increased or decreased appropriately. )

Step 6: Divide the dough into small doughs of about 50g each.

Step 7: Take a small dough, knead it evenly and flatten it. Then add about 15g red bean paste, as shown in the figure.

Step 8: Close the dough, knead it into a ball and flatten it slightly.

Step 9: Press out the pumpkin lines on the dough surface with a toothpick, as shown in the figure.

Step 10: Insert a raisin at the top (a complete pumpkin will appear at this time). Then lightly brush some oil on the surface. Brushing oil can not only prevent the surface from drying, but also make the steamed pumpkin pie more beautiful.

Step 11: Steam the boiling water on the pot for 6-8 minutes.

Step 12: Steaming.

The sixth lane: pumpkin flower rolls

Before, many parents left me messages saying that the scrolls were always badly made and asked me if there was an easier way. Therefore, today I will share with you a particularly simple and easy-to-learn method of making flower rolls. After cutting the dough, press it with chopsticks, and you can make a beautiful flower roll, which is almost easy to see. The following is the detailed method of this pumpkin flower roll, I hope you like it.

Specific production method

Step 1: Prepare the ingredients. 500 grams of flour, 260 grams of pumpkin and 5 grams of yeast powder.

Step 2: Peel the pumpkin, cut it into pieces, and steam it in a steamer until it can be easily pierced with chopsticks.

Step 3: Let the steamed pumpkin cool, and put it into the mixing barrel of the bread machine and stir it into mud. I stole a lazy boy today and disposed of it with a toaster. Parents can also crush the melon with a spoon or break it with a cooking machine, and the effect is the same. If you make it with a bread machine, you must steam the pumpkin very soft, otherwise it will not be delicate enough. After all, the stirring rod of the bread machine is not a cutter head. )

Step 4: Put the flour and yeast powder into the bread machine, and then start to stir the flour.

Step 5: Knead into smooth dough.

Step 6: Take it out and rub it.

Step 7: roll it out, brush the surface with a layer of cooking oil, and then sprinkle some dry powder to prevent it from sticking to your hands.

Step 8: Roll up from one end, as shown in the figure.

Step 9: Cut into small noodles, as shown in the figure. The dough of this flower roll is different from the ordinary one. It should be cut into triangles, as shown in the figure.

Step 10: Take a small batter and place the triangle upward, as shown in the figure.

Step 11: press it with chopsticks, as shown in the figure, and a flower roll is ready.

Step 12: Put the flower roll on the steamer, as shown in the figure. To prevent sticking, I put a small piece of cooking paper under the flower roll. If not, you can put some oil on the steamer or stick some dry flour to prevent sticking. )

Step 13: Put the flower roll into the steamer, cover it and start fermentation. About 40 minutes, just ferment to twice the original volume. Turn down the heat and start steaming. After the steamer is inflated, steam for 15 minutes. Next, turn off the fire and take it out after stewing for 5 minutes.

Step 14: Go to the table and start ~

Say a few more words

1, the water content of pumpkin is different, so according to the actual situation, increase or decrease the water content of dough appropriately, as long as the hardness of dough is moderate.

2, making pasta such as steamed bread or rolls, although the requirements for dough are not as high as bread, it must be kneaded until the dough is smooth, so that steamed buns or rolls will be delicious, and parents must pay attention.

3. When fermenting, don't ferment for too long, just ferment to twice the original volume. If the time is too long and the fermentation is too large, it is easy to make the surface of the steamed roll not smooth enough and the internal structure not delicate enough, but this does not affect the eating.

4. Don't use big fire when steaming, only use small fire. Don't open the lid in a hurry after steaming, stew for another 5 minutes, and then open the lid after the temperature in the pot drops slowly, so that the rolls won't shrink because of sudden cooling.

Seventh: pumpkin glutinous rice paste

I want to share a soft and waxy snack with you. Bright color, round skin, soft and delicious, sweet and smooth filling. When you take a bite, the faint coconut fragrance melts in your mouth, and the more you chew, the better it tastes.

Specific production method

Step 1: Prepare the ingredients. 300 grams of glutinous rice flour, 200 grams of pumpkin, appropriate amount of red bean paste and appropriate amount of coconut.

Step 2: Peel the pumpkin, remove the pulp and cut into pieces.

Step 3: put the pumpkin in a steamer and steam it until it can be easily pierced with chopsticks.

Step 4: Roll the steamed pumpkin into mud with a small spoon, and then let it cool for later use.

Step 5: Put the pumpkin puree into the glutinous rice noodle basin.

Step 6: Knead into smooth dough.

Step 7: Knead the dough into long strips, and then cut it into small doses of uniform size.

Step 8: Take a small dough, knead it evenly and flatten it. Then put a little bean paste in the middle, as shown in the picture.

Step 9: Close the dough and knead it into a ball.

Step 10: After all the bags are wrapped, put them in a steaming tray, as shown in the figure.

Step 11: put the steaming tray into a steamer or steamer, and steam for about 10 minutes after inflation until it is mature.

Step 12: Take it out after steaming and wrap it with a layer of coconut while it is hot.

Step 13: Go to the table and start.

Say a few more words

1, coconuts are generally sold in some big supermarkets. If you can't find it, you can consider online shopping. The price is not expensive, a few dollars a pack.

2. I use ready-made bean paste. Parents can also make some at home. The method is very simple. Add sugar to the beans and cook them, then drain and crush them.

3. According to the size of glutinous rice paste, extend or shorten the steaming time appropriately and steam it.

4. Before, some parents reported that glutinous rice dough is not easy to form, and it will break when it is rubbed. This is because there is less water in the dough and the dough is dry. In this case, add less water to the dough, and then knead it evenly and smoothly to continue filling.

Lane 8: Pumpkin Bacon Rice

Pumpkin and bacon, two seemingly unrelated ingredients, are paired together, but they are delicious. After cooking, the pumpkin retains its original sweetness and softness, and adds a little meat flavor. Bacon is no longer greasy, but becomes sweet and delicious. Rice absorbs the sweetness of pumpkin and the fat of bacon, and becomes full of particles. The more you chew, the better it tastes.

Specific production method

Step 1: Prepare the ingredients. 400 grams of rice, 400 grams of pumpkin, 5 slices of bacon, and appropriate amount of chives.

Step 2: Peel the pumpkin, then cut it into small pieces and slice the bacon for later use.

Step 3: Wash the rice, put it into the rice cooker, and then pour a proper amount of water for later use. (The amount of water is just the amount of braised rice at ordinary times. )

Step 4: Pour a little oil into the pot. When the oil is hot, stir-fry the bacon for 30 seconds.

Step 5: put the pumpkin pieces into the pot and stir them evenly, then add 1 spoon of salt to taste, stir them evenly again and turn off the heat. No other seasoning, just a spoonful of salt. )

Step 6: Pour the fried pumpkin and bacon into the rice cooker, and then select the stewing function.

Step 7: After the rice is stewed, take it out and sprinkle with a little chives to start.

Ninth: Pumpkin wine bag jiaozi.

The family saw the pumpkin round and joked that it was round and yellow like egg yolk, which was particularly pleasing. With red dates, medlar and fermented grains, it is rich in color and beautiful, and tastes sweet and delicious. I feel warm all over after drinking a bowl.

Specific production method

Step 1: Prepare the ingredients. 200g pumpkin, glutinous rice flour 1 50g, a little red dates, a small handful of medlar/kloc-0, a bowl of fermented wine, and a proper amount of rock sugar. Peel the pumpkin and slice it.

Step 2: put the pumpkin in a steamer and steam until soft and rotten.

Step 3: take out the steamed pumpkin, crush it with a spoon, and then let it cool for later use.

Step 4: Put the pumpkin puree into glutinous rice flour and stir evenly.

Step 5: Knead into smooth glutinous rice dough.

Step 6: Divide the glutinous rice dough into small doses, and then knead them into small balls, as shown in the figure.

Step 7: Pour a proper amount of water into the pot, then add rock sugar and red dates to boil.

Step 8: Put the kneaded pumpkin balls into the pot and cook until they float.

Step 9: Boil the wine in the pot.

Step 10: Put the Lycium barbarum into the pot and stir well, then turn off the fire.

Step 11: Take it out and start while it's hot.

Say a few more words

1, you can change pumpkin into sweet potato, and it tastes just as good.

2. The amount of sugar is put according to your own taste.

3, wine is not suitable for cooking for too long, and finally put it.

4. If you like to taste a little sticky, you can also add some water starch at the end and mix well. After boiling again, the whole pot of soup will become particularly thick.

Lane 10: Pumpkin Breakfast Cake

Sharing a different pumpkin pie with you is very time-saving. It will be ready in ten minutes. You don't have to rub the dough to get your hands dirty. After mixing the batter, you can fry it in a pan.

The baked cake is soft even if it is cold, and it has a faint pumpkin fragrance, and its color is golden and attractive. In a word, it is convenient and delicious. It is also especially suitable for making breakfast cakes.

Specific production method

Step 1: Prepare the ingredients. Half a pumpkin, 300 grams of common flour, 2 eggs, and appropriate amount of chives.

Step 2: Peel the pumpkin, remove the pulp and knead it into filaments, as shown in the figure. If the silk is too long, you need to cut it with a knife several times.

Step 3: Put shredded pumpkin into the pot, then sprinkle with a spoonful of salt, mix well and marinate for 5 minutes.

Step 4: When the shredded pumpkin is slightly softened, add flour, eggs and chopped shallots, as shown in the figure.

Step 5, mix the flour and pumpkin evenly, as shown in the figure, and stir into a batter that can just flow. When stirring, if the batter feels dry, you can add a little water appropriately.

Step 6: Start baking. Heat the pan with a small fire, then apply a little oil, then pour the mixed batter into the pan and spread it out quickly, as shown in the figure.

Step 7: I usually get a message from a relative that I don't know when to turn it over. So, this time, I specially took a photo to show you. When the bread is like this, the surface has solidified and the edge is slightly burnt, you can turn it over. When turning over, if the cake is too big for the shovel to turn over, you can hold the shovel in your right hand and the shovel in your left hand, which will be easier and not easy to break the cake.

Step 8: After the cake is turned over, continue to heat on low heat until both sides are golden and ripe, and then take it out.

Step 9: Cut into small pieces and serve.

Say a few more words

This cake is simple. As long as you stir the batter well, you won't go wrong baking it in a small fire and a non-stick pan ~

Line 11: Pumpkin balls

When the vegetarian meatballs were just fried out of the pot, the skin was slightly crisp and the inside was soft and tender, mixed with oil, vegetable and noodles. Just eat it directly. It's very attractive. After cooling, it is used to make stews or hotpot. After fully absorbing the soup, it is another delicious food.

Specific production method

Step 1: Prepare the ingredients. 200g of pumpkin, 80g of flour, 25g of corn starch, 2g of salt, a little white pepper, baking powder 1 g, and 2 eggs.

Step 2: Peel the pumpkin, remove the pulp, clean it, and then cut it into shreds. If the silk is long, you need to cut it with a knife. Next, put the shredded pumpkin into the pot, add salt and mix well, and marinate for a few minutes.

Step 3: Put the eggs, corn starch, flour, baking powder and white pepper into the basin, as shown in the figure.

Step 4: stir evenly with chopsticks, as shown in the figure, and then let it stand for a few minutes. If you feel a little dry at this time, you can add a little water appropriately. )

Step 5: Pour a little oil into the pot. When the oil temperature is 40% to 50% hot, start frying meatballs. Put a little batter in your hand, squeeze a meatball out of the tiger's mouth, put the meatball in the pot with a spoon in the other hand and start frying. Fry the meatballs with low fire until they float one by one, color them a little, and take them out when they are cooked. (If you don't want to get your hands dirty, you can also directly pour the batter into the pot with a small spoon, one spoon at a time, but the shape of the fried meatballs is not very regular, but this does not affect eating. )

Step 6: Let's go ~

Say a few more words

1, put a little baking powder to make the fried meatball skin more crisp and fragrant, and don't put any.

2. When frying meatballs, the oil temperature should not be too high. If it is too high, it is easy to fry the meatballs until the color is too deep, thus affecting the appetite. Fry slowly with low heat.

Track 12: Pumpkin Tongluo Burning

The pumpkin ball was made the day before, and there is still some pumpkin puree left. The next morning, I made some pumpkin-flavored gongs with it, but I didn't expect them to be particularly delicious.

In fact, cooking is very simple, just mix the batter, then bake the cake in a pan and wrap it with stuffing. The ingredients used are very common and are often prepared at home. I made nearly 10 gong this time, and calculated the cost, but it was more than ten yuan, which was much more affordable than buying it.

Specific production method

Step 1: Prepare the ingredients. Low-gluten flour150g, 3 eggs, 20g of sugar, pumpkin puree100g, milk powder10g, 3g of baking powder, 20ml of corn oil, appropriate amount of water and appropriate amount of red bean paste.

Step 2: Except the bean paste stuffing, put all the ingredients into the mixing barrel of the chef's machine, as shown in the figure.

Step 3: Use the egg beater of the chef's machine, select the third gear, and then start the chef's machine. Stir for 3 to 5 minutes until the batter has no particles. Then turn off the chef's machine, cover it with plastic wrap and let the batter stand at room temperature for about 15 minutes.

Step 4: Start baking. Heat the pan and pour a spoonful of batter into the pan, as shown in the figure. It is best to choose a non-stick pan. Besides, there is no need to oil the pot. )

Step 5: Start heating on low heat until the batter begins to emit dense bubbles, as shown in the figure. You can turn over at this time.

Step 6: Turn it over and heat it for about 30 seconds, then take it out and let it cool. (Next, when flipping the remaining cakes, it is best to wipe them in the pot with a wet towel, which can reduce the temperature at the bottom of the pot and ensure that the cakes are the same color when flipping again. )

Step 7: After the cake cools, put a piece in your hand and then coat it with red bean paste, as shown in the figure.

Step 8: Cover the red bean paste with another piece of cake and make it with a gong.

Say a few more words

1. In the material, I put some pumpkin puree. The baked cake is golden and attractive, sweeter and especially delicious. However, the water content of different pumpkin purees is different. Therefore, the amount of water should be added according to the actual situation. Finally, the batter is slightly thicker than yogurt and can flow when poured into the pot.

2. A relative asked me how to make the cake round. This is very simple. As long as you pour the batter, you just fall into the pot vertically, don't keep moving your hands, and place the pot horizontally, so that the batter will naturally be round after being poured into the pot. In addition, in order to wrap bean paste conveniently, it is best to have cakes of the same size, so when pouring batter into the pot, it is best to use a spoon of the same size every time.

There is no need to put oil in the pot when flipping. Therefore, it is best to use a non-stick pan.

4, remember not to turn over too early, otherwise it is easy to stick to the pot, and it is easy to make the cake crust uncolored. Be sure to wait until the batter begins to bubble before turning over.