1 pumpkin pie. 200 grams of pumpkin and appropriate amount of glutinous rice flour. First, peel the pumpkin, remove the pulp, rinse it with clear water, slice it into thin slices, steam it in a pan, pound the pumpkin slices into pumpkin paste with a rolling pin, add a small amount of glutinous rice flour in several times, make it live into a proper amount of pumpkin dough, arrange it into long strips, and then add 5-6 flour agents. Then, rub each flour agent round by hand, and brush the bottom of the pan with oil. Gently put the pumpkin cake into the pan and turn on the fire. Fry on low heat until golden, then turn it over, fry for about 3 minutes, then turn it over, fry until the cake bulges slightly, and press it with a shovel to rebound immediately without collapsing.

2, pumpkin flowering steamed bread. 280 grams of pumpkin, washed, peeled and steamed in a pan, added with 20 to 30 grams of white sugar, pressed the pumpkin into fine mud, added with 2 eggs, stirred evenly, added with 4 grams of yeast, stirred until the yeast completely melted, and added with eggs to make the taste softer, then added with 400 grams of low-gluten flour and low-gluten flour respectively to make the steamed bread blossom. Knead it slightly for 0/5 to 20 minutes to prevent the formation of gluten. The higher the gluten, the less likely it is for steamed bread to blossom. Rub the steamed bread embryo into a round shape, cover it with plastic wrap for 10 to 15 minutes, steam it in boiling water for 20 minutes, and turn off the fire for 5 minutes.

3, pumpkin bag. 500 grams of flour, pumpkin 160 grams, 6 grams of yeast and 3 grams of sugar. Peel the pumpkin, cut it into thin slices, steam it, add 3g of yeast, grind it into pumpkin puree, add about 20g of flour, knead it into smooth dough, cover it with plastic wrap, put it in a warm place and make it twice as big, then use the remaining 300g of flour to make dough, add 3g of yeast into180ml warm water to melt it, pour it into flour, stir it with chopsticks and knead it into soft dough. Ferment all two kinds of dough, take out the dough, knead the dough for air exhaust, then knead it into long strips, add 10~ 12 small doses with even size, roll the white dough into the shape of steamed buns, put pumpkin dough on it, close the mouth by wrapping buns, cut it into a cross shape with a knife, put it in a pot with cold water, and steam it on fire 15.