1. First, prepare a few red dates, clean them, remove the core first and then shred them.
Prepare a section of pumpkin, remove the pulp and skin, and cut into even slices, which will make it easier to cook and reduce cooking time.
Prepare another handful of rock sugar for use.
2. Add an appropriate amount of water to the pressure cooker, put all the prepared ingredients in the pot, cover the lid and steam for 5 minutes.
Turn off the fire after 5 minutes, first remove the air pressure valve to deflate and then open the lid, put the pot on the fire again, and boil it on high heat for 1 minute. During the cooking, keep stirring to prevent the bottom from pasting, then hook in a little water starch to thicken the soup, and after stirring evenly, it can be taken out of the pot, and a nourishing and beautifying jujube pumpkin sauce is ready.
1. Prepare a tender pumpkin, cut it into thin slices and then cut it into filaments. After cutting it, soak it in clear water to remove the mucus on the surface, and then cut a little green pepper to match the color.
To make hot and sour things, it is natural to have onions, ginger and dried peppers.
2. Seasoning: put a proper amount of salt, monosodium glutamate, white vinegar, sesame oil, a little white sugar and water starch into the bowl, and stir to melt the seasoning. Like this kind of fast cooking bowl, it must be prepared in advance to facilitate the quick cooking at the back and keep the fragrant and crisp taste.
3. Boil the water in the pot. After the water is boiled, pour a little white vinegar to keep it crisp and tender. Pour the shredded pumpkin into it and blanch it for 3 seconds. Immediately pour it out and rinse it with clear water to cool it. Remember not to scald it for too long to avoid cooking noodles.
4. Heat the oil in the pan, add the onion and ginger to saute until fragrant, and add the pepper section to continue to saute until fragrant. After the pepper turns slightly yellow, pour it into the bowl and saute until fragrant. Immediately pour in the shredded pumpkin and stir it over high heat, then sprinkle in the shredded green and red pepper, stir it for a few times and immediately take it out of the pan. A crisp and refreshing shredded hot and sour pumpkin is ready.
1. The main ingredient I choose is chestnut pumpkin strips, which taste more sweet and soft. Prepare half a pumpkin, peel it off, cut it into thick slices and then put it into a pot, add sugar10g, grab it evenly by hand, and pour in 5g of vegetable oil, which can form an oil film on the surface of pumpkin strips to prevent it from coming out in large quantities, and then pour in a proper amount of coconut milk and mix well to make the pumpkin strips uniform.
2. Spread tin foil paper on the baking tray, so that the heat is more uniform. Put the pumpkin strips neatly inside, preheat the oven for 3 minutes, then put the pumpkin strips in, and bake at 180 degrees for 35 minutes.
After 35 minutes, the pumpkin has been roasted, which is very fresh and sweet. Take out the pumpkin strips and a golden and soft coconut pumpkin strip will be ready.
1. Prepare fresh lily100g, remove the root, break it open by hand, put it into a pot, and soak it in appropriate amount of water for later use.
Prepare 400 grams of pumpkin, peel off the skin, cut into rhombic pieces and put them in a basin for later use.
2. Blanch the pumpkin in water: boil the water in the pot, add a spoonful of salt, pour the pumpkin strips when the water is close to boiling, blanch for about 4 minutes, pour the lily and blanch for a few seconds, and pour out together to control the water for later use.
3. Add vegetable oil to the pot, slide the pot after the oil is heated, pour out the hot oil, add a proper amount of water, add a spoonful of salt, chicken powder and white sugar, stir the pot constantly to melt the seasoning, then pour in a proper amount of water starch, pour in the pumpkin and lily after the soup is sticky, stir fry evenly quickly, and pour in a little bright oil to brighten the color, and a simple and delicious lily fried pumpkin is ready.
1. Prepare a small piece of pumpkin, peel off the skin and cut it into small pieces. Put the pumpkin pieces into a steamer and steam them for 8 minutes. After steaming, put them into a pot, add sugar10g to increase the sweetness of the pumpkin, press them into pumpkin paste with a spoon and melt the sugar. Beat in two eggs and stir well. When the temperature is slightly cool, pour in 3g of yeast, and stir with chopsticks to melt the yeast powder.
Then add the common flour, which should be added in stages, and stir it into a thick paste with chopsticks to cover the fermentation 1 hour.
1 hour later, the pumpkin paste has been fermented into a basin full of faces. When you scrape it with a spatula, you can see that it is full of honeycomb eyes, indicating that it has been fermented.
2. Heat the electric baking pan, brush a layer of vegetable oil with a small brush, pour all the fermented flour paste into the electric baking pan, spread the pumpkin paste with a spatula, sprinkle with black sesame seeds, and cover the pot.
Fry 1 min. Open the lid and turn it over again. Turn it back and forth several times until the pumpkin pie is cooked. Take out the pumpkin pie and cut it into small squares. A soft and sweet pumpkin pie is ready.
1. Prepare a section of pumpkin, cut it into small pieces and put it in a steamer. After the fire boils, turn to medium heat and steam 10 minute.
Take out the steamed pumpkin, put it in a small pot, add10g white sugar while it is hot to sweeten it, press it into pumpkin puree with a spoon, put it aside for a while, let it cool, add 3g yeast and mix well, then add proper amount of flour several times, knead it into a soft and smooth dough, and cover it with a pot cover for sealed fermentation for one hour.
After an hour, the dough has been fermented to twice its original size. Open it and see that there are honeycomb eyes inside, indicating that the dough has been made.
2. Sprinkle a layer of flour on the chopping board, take out the dough and knead it repeatedly to exhaust the air inside. After the dough is kneaded smoothly, cut it into dough with uniform size, knead it into a round dough blank, and then roll it into an oval dough with a rolling pin.
Roll up the dough from one end, preferably firmly, then cut it from the middle, press the outermost dough under it, and roll out all the rolls in this way.
Cut four times on each roll with scissors, so that the steamed rolls will look better.
3. After the water is boiled, put the rolls into the pot, leaving some gaps between the rolls. During the heating process, the rolls will expand and become bigger to avoid sticking together. Cover the pot and steam for about 15 minutes, and the rolls will be cooked.
After steaming, stew for a while, and then open the lid after the heat is exhausted, and a golden and soft pumpkin rose roll is ready.