Pumpkin crisp is a dessert made of old pumpkins and flour. The food has clear crisp layer, crispy skin, soft and sweet stuffing and rich pumpkin flavor. The beneficial components in pumpkin are polysaccharides, amino acids, active proteins, carotenoids and various trace elements.
Production method
Peel the old pumpkin and steam it in a cage.
Add peanut powder, sesame powder, candied dates and white sugar to make stuffing for later use.
Then use flour and cooked lard to rub into dry pastry.
Flour, cooked lard and water are kneaded into water-oil crisp, which is opened into a crisp by a large opening method and covered with pumpkin stuffing. Put it in a 70% or 80% hot salad oil pan and fry it until it is light yellow. 、
foodstuff
200-300g of pumpkin
Proper amount of flour
Proper amount of oil
Proper amount of salt
Appropriate amount of Chili powder
Appropriate amount of egg white
Methods/steps
1, take the seeds out of the pumpkin, peel them and cut them into long strips. 1.5 cm wide is enough, not too thin or too thick.
2. Take some salt and Chili powder and put it on the plate.
3. Add a few spoonfuls of flour and mix well.
4. Put the cut pumpkin strips in the egg white and soak them evenly.
5. Mix well in the stirred flour.
6. Put it in the egg white and soak it evenly.
7. Put 3-4 times more oil in the pot than usual when cooking, heat it for 7 or 8 minutes, and put in the wrapped pumpkin.
8. Fry until golden, remove, drain the oil, set the plate, and you can start.
matters need attention
Don't cut the pumpkin too thick or too thin, the final size is generally thick.
Control the oil temperature, not too hot.