Ingredients

Methods

1

Pour into a bowl and press with the back of a spoon to form a puree

2

Add glutinous rice flour

3

Mix well and knead to form a dough

4

Knead dough into long strips by hand

5

Afterwards, add pumpkin balls coated with bread crumbs

6

Add pumpkin balls and fry until the surface is golden

And then add the pumpkin balls.

After that, dip the pumpkin balls in breadcrumbs

6

Add the pumpkin balls and fry them until the surface is golden brown

7

Place them in your favorite dish

8

Ready

9

Pumpkin Balls

Pumpkin Buying Tips: ( (1) Select the shape of the complete, surface damage, insect damage or spots should not be purchased. (2) and it is best to have the stem tip attached to the body of the melon, so that the pumpkin indicates freshness and can be stored for a long time. (3) pinch the skin of the pumpkin, if the skin is hard and does not leave traces, indicating that the pumpkin is ripe, so that the pumpkin is sweeter. (4) Pick pumpkin and pick winter melon, the surface with white frost is better, so the pumpkin and face and sweet. (5) In the case of the same size, the heavier one is better. (6) The deeper the ribs of the pumpkin and the more bulging the petals, the older and sweeter the pumpkin is. (7) When the pumpkin is cut, the darker the golden color of the pumpkin, the older and better it is, and the lighter and lighter the color, the more tender it is.

Other related notes: (2) pumpkin in the yellow-green vegetables belong to a very easy to keep a complete pumpkin into the refrigerator can generally be stored for 2 to 3 months, so in the past the shortage of vegetables in the winter, people used to pumpkin as an important source of vitamin storage. (2) When pumpkin is cut and stored, it is easy to deteriorate from the heart, so it is best to use a spoon to hollow out the inside and then wrap it in plastic wrap, so that it can be stored in the refrigerator for 5 to 6 days. (3) The skin of pumpkin is rich in carotenoids and vitamins, so it is best to eat it with the skin on, or if the skin is hard, peel off the hard part with a knife before eating. When cooking, the pumpkin heart contains carotenoids equivalent to five times the pulp, so try to utilize all of them.