1, and the ratio of pumpkin to glutinous rice flour is 1:3.

2. Turn the pot on low heat first, then add the steamed pumpkin and glutinous rice flour. Stir slowly and evenly in a pot with low heat. If it is still too hard, add some water and stir-fry until it is cooked and crisp.

3. Take another pot and stir-fry all the fillings in the pot. Add too much white powder to the water and stir-fry for 5 minutes.

4. Divide the pumpkin glutinous rice paste into several portions, about 20 grams, arrange it and wrap it in meat stuffing.

5. The pumpkin with meat stuffing is prepared to dip in the fourth step, and then fry in the oil pan for ***25 minutes.

6. Put the spoon with a hole in the oil pan and fry it constantly, and press it from top to bottom with a spoon to make it swell. Take out and drain.

Exercise 2:

1. Add corn flour to glutinous rice flour, add appropriate amount of sugar, and then add water to knead into dough.

2. Knead the kneaded dough into a jiaozi with uniform size.

3. Heat the oil in the pot, add the glutinous rice balls and fry them on low heat.

4. Put jiaozi in the pot and fry until golden brown, then take it out after cooking.

Exercise 3:

1. First, mix all the glutinous rice flour with water. After stirring evenly, divide the mixed glutinous rice flour into small pieces and knead them into balls for later use.

2. Boil a pot of water in the pot. After the water is hot, add 5 grams of white sugar, then add the glutinous rice balls, and cook over high fire until all the glutinous rice balls float. Then take out the pot and drain the water of the dumplings for later use.

3. Put cold oil in the hot pot, put the cooked glutinous rice balls in 90% oil temperature, and fry over high fire until the surface of glutinous rice balls is completely fried into golden brown. Then dip a little brown sugar in the pan and serve.