Pumpkin 1 kg, milled glutinous rice flour 3 Liang, fine sugar 2 Liang, cooked flour 2 Liang, custard powder amount, lard amount, bread crumbs amount. Practice: 1, peeled and sliced pumpkin. Steamed on steam! 2. Pour the pumpkin slices into the basin, mash them into pumpkin puree with an ordinary eggbeater or a big spoon while they are hot, and add appropriate amount of fine sugar and mix well. 3. After the pumpkin puree is cooled, add glutinous rice flour bit by bit according to the ratio of1:3. If the dough is too dry, add some water until it becomes pumpkin dough, whichever is not touching your hands. 4. Divide the dough into several small pieces, knead it round, and gently flatten it. If you like shapes, you can also use a small mold to emboss the dough, make it into a heart shape at will, and spray it with bread crumbs. 5. Control the oil temperature at 150! Just fry until golden brown. Because pumpkins are ripe! It will be fried soon.

1. Pumpkin contains a lot of sugar. When fried into cakes, if the oil temperature is improper, the phenomenon of endogenous paste will appear.

2. Snacks or snacks made of this raw material should be slowly soaked and fried with low or medium oil temperature; When the cake is ripe, fry it at high temperature until it is fragrant;

3. This product has a frying process, and it needs to prepare about1000g of salad oil.