Pumpkin sauce, as its name implies, is a kind of seasoning made of pumpkin as the main material. Because there are some differences in taste, food culture and other aspects, pumpkin sauce made all over the country has certain differences. Jiangxi pumpkin sauce is neutral, moderately sweet and delicious, which not only perfectly retains the nutritional components of pumpkin, but also can be matched with various foods.

2 pumpkins, glutinous rice flour 1 kg (this is optional), garlic optional, 2 spoons of salt (about 70g).

A little sugar, a little soy sauce (color enhancement)

Steps of pumpkin sauce

1, treatment, sun-dried pumpkin (pumpkin should be peeled), cut open, peeled, seeded and cleaned.

2, drying, pumpkin after processing, cut into about 5mm thick circular slices, put in the sun for about 4 days. The hand feel should not be particularly dry, and a little moisture is better.

3. Cooking: put the sun-dried pumpkin into a steam pot and steam it for about 10 minutes. Take it out.

4. Pulping: in a stainless steel pot, put a little water, add pumpkin dry salt glutinous rice flour soy sauce Chili garlic sugar (you can also add a little if you like dried tangerine peel and ginger), and stir until it is pasty.

5. Re-steaming. Put the paste-like finished product into a stainless steel basin, put it together in a steamer and steam it again.

6. Re-drying, making it into small pieces, spreading it on a bamboo screen for exposure 1 day, or spreading it on a baking tray, baking in an oven, controlling the temperature at 55 ~ 65℃, and naturally cooling when the pulp on the surface is dry enough not to stick to hands and has certain elasticity.