(1) Peel and slice the old pumpkin, put it in a pot and steam it (it can be easily pierced with chopsticks).

(2) Cool the steamed pumpkin and press it into mud with a spoon. Then add glutinous rice flour bit by bit and make dough (you can add a little sugar, and the ratio of pumpkin to glutinous rice flour is 1: 1). Roll the dough into long strips, then divide it into several parts and press it into cakes by hand.

(3) After the red beans are cooked, add sugar and beat them into mud, then stir-fry them into red bean paste (red bean paste stuffing can also be bought ready-made), dig a spoonful of red bean paste and put it on the flour cake to make a dumpling, and then press it into a small cake. Then put it into bread crumbs, sesame seeds can be used without bread crumbs, so that it can be covered with bread crumbs.

(4) Heat a proper amount of oil in the pot, and stir-fry the pumpkin pie until golden on both sides or fry it directly.

2, pumpkin pancakes.

(1) Peel the pumpkin, remove the seeds, slice it and steam it in water. Press it into a paste, add salt 1 g while it is hot, stir it into a paste, knead it into dough, cover it with a wet cloth and wake it for 40 minutes.

(2) Knead the dough into smooth dough again, add the evenly sized agent, flatten it, roll it into a round dough, brush it with oil, sprinkle a little salt evenly, and brush it evenly. Roll up from bottom to top. After being flattened by hand, it is rolled up (there are more layers of cakes in the circle) and then rolled into a pie with appropriate thickness. Brush oil evenly on both sides.

(3) preheat the pot and put the cake into the pot. Cover the lid to see the golden color, and then turn it over and bake it until it is golden on both sides. Just cut into small pieces. This kind of practice is a little similar to that of scallion cake, but the taste is different.

3. Fried pumpkin pie.

(1) Peel and seed the old pumpkin, cut it into small pieces or slices, steam it in a pot for about 20 minutes, take it out and let it cool.

(2) After the pumpkin is cooled, pour in glutinous rice flour, stir the white sugar evenly, and knead into dough until it doesn't stick to your hands. Divide the dough into small pieces, knead it into small balls, and gently flatten it into cake blanks by hand.

(3) Pour cooking oil into the pot, heat it, put the cake blank into the pot, and fry it with low fire. When frying, keep turning it until the skin expands slightly and the two sides are golden yellow.

4, pumpkin silk cake.

(1) Wash the pumpkin, peel it, and plan it into filaments (personally, I think tender pumpkin is better for this cake).

(2) Add an appropriate amount of flour, an egg, and add an appropriate amount of water to stir into a batter. Then add chopped green onion, salt, chicken essence and thirteen spices and stir well.

(3) Preheat the electric cake stall, put a little oil, pour the batter and fry until golden brown.

5, pumpkin omelet.

(1) Peel and pulp the pumpkin, then wash it and cut it into powder (you can also directly squeeze it into juice and cut it into diced pieces), cut the onion into chopped green onion, cut the ginger into powder, and break the eggs.

(2) Put the pumpkin powder, Jiang Mo and chopped green onion into a large bowl, pour in flour and glutinous rice flour, add a little salt (sugar can be added according to your own preference), pour in egg liquid, add a proper amount of water, and mix well to form a batter.

(3) Put the oil in the pan, pour in the batter, cover the pan, fry it with low fire until it is set, turn it over, and finally fry it until the two sides are golden and the middle is cooked.