Materials:

Peel pumpkin 250g, clear water 250g, crystal sugar 30-40g (ground into crystal sugar powder), glutinous rice flour 40g and clear water 50g.

Exercise:

(1) Peel the pumpkin, clean it and cut it into small pieces.

(2) Put the pumpkin pieces into the pressure cooker, and pour the clear water A into the pressure cooker! Cover the pot, wait for the pressure cooker to start, press it for about 5 minutes, and then turn off the fire.

(3) After the pressure cooker is exhausted, open the pot cover and beat the pumpkin into pumpkin puree with a cooking stick. You can also press the pumpkin into pumpkin puree with a spoon.

(4) After the pumpkin turns into pumpkin puree, restart the fire, pour in the rock sugar powder, and continue stirring! Put glutinous rice flour water after the crystal sugar is completely melted.

(5) mixing the milled glutinous rice flour with clear water B, and uniformly stirring to obtain an aqueous solution of glutinous rice flour.

(6) After the crystal sugar is completely melted, the mixed aqueous solution of glutinous rice flour is added and continuously stirred until the glutinous rice flour is completely cooked without raw flour. At this point, the pumpkin porridge becomes thicker and smoother, so you can turn off the fire.

2. stir-fry pumpkins.

Materials:

Pumpkin 500g, ginger, 2 shallots, 1 tablespoon soy sauce, 3 cloves garlic, 1 tablespoon sugar, and salt.

Exercise:

(1) Prepare pumpkin, peel, remove seeds, wash, red pepper, shallots and garlic for later use.

(2) Cut the pumpkin into small squares.

(3) Cut the red pepper into small circles, cut the onion into chopped green onion, mince the ginger and dice the garlic.

(4) Put oil in the pan, add red pepper and garlic, and stir fry for ten seconds.

(5) Stir-fry the red pepper and garlic for ten seconds, and then pour the pumpkin aside. Continue to stir fry

(6) Stir-fry the pumpkin for 1 min, and then add a proper amount of water. Add a proper amount of salt, a tablespoon of sugar and bring to a boil over medium heat. Cover the pot and simmer until cooked.

(7) Cook for about 3 minutes, open the lid, turn the pumpkin upside down, sprinkle with Jiang Mo, and continue to cover the lid and stew until cooked.

(8) When the pumpkin is half cooked, open the lid, add a tablespoon of soy sauce, collect the juice over high fire, sprinkle with chopped green onion and mix well.

3, egg yolk _ pumpkin.

Materials:

5 salted duck eggs, 250g pumpkin, proper amount of oil and 2 porcelain spoons of starch.

Exercise:

(1) Boil salted duck eggs in cold water 10 minutes.

(2) When you boil eggs, you can cut the pumpkin into strips.

(3) Peel the yolk and mash it with a rolling pin while it is hot. The more exquisite, the better.

(4) After the pumpkin is boiled, take it out and drain it for two minutes, and cook it for about five times, otherwise the back will rot easily.

(5) Wrap the pumpkin with a thin layer of starch, because it still has some water, so it is easy to wrap.

(6) Put an appropriate amount of oil in the milk pot, bring it to a boil until it is eight minutes hot, then add pumpkin strips, fry until golden brown, and take it out for about two or three minutes.

(7) Fried pumpkin strips.

(8) Put a proper amount of oil in the pot and pour in the egg yolk.

(9) Stir-fry until bubbles appear, and then add pumpkin.

(10) Let each pumpkin be evenly stained with egg yolk powder and serve.