Pumpkin balls, how to make them: Cut the pumpkin into sections and steam it in a pot; puree the steamed pumpkin; add powdered sugar and glutinous rice flour, mix well; knead it into a smooth dough; roll the dough into small pieces. Make quite a pumpkin ball; prepare a bowl of water and a bowl of white sesame seeds. Roll the pumpkin ball in the water to moisten the surface. Then roll it in the white sesame seeds to make the pumpkin ball covered with white sesame seeds. Hold it slightly with your hands. Let the white sesame seeds stick more firmly; wrap the pumpkin balls with white sesame seeds; pour oil into the pot and heat it until it is 50% hot, add the pumpkin balls, and fry slowly over low heat; use a spoon to gently press the pumpkin balls. It will expand and become larger, and fry until the surface is golden brown.

Roasted pumpkin, method: half a small golden pumpkin, cut into small pieces. Large pumpkins are also available, try to choose ones that are sweeter and glutinous. Brush all the pumpkin pieces with olive oil, put them in a baking pan, adjust the oven to 180 degrees, no need to preheat, and set the timer for 20 minutes. After roasting the pumpkin for 20 minutes, take the whole plate out, brush the bottom and surface with a layer of honey, and sprinkle with sesame seeds. Return to the oven and continue baking. After baking for 15 minutes, take it out.

Pumpkin and Scallion Pancakes, method: wash and peel the pumpkin, remove the seeds and cut into pieces. Cut green onions into small sections and set aside. Steam the pumpkin in water for 10 minutes, then mash the pumpkin into puree. Add pumpkin puree, flour, and water into a bowl and mix well to form a dough. Add water slowly and little by little. Take an appropriate amount of dough and roll it into a pancake. Add chopped green onion, sesame seeds and salt to the dough, then roll it up, then use a rolling pin to roll it into a hot pan, add oil, add the dough and fry until cooked, and the crispy pumpkin cake is ready.

Salted duck egg boiled pumpkin, method: peel and cut the pumpkin into pieces, crush the duck egg yolk. Coat the pumpkin with corn flour, add oil in a hot pan, add the pumpkin and fry it until cooked, remove and set aside. When the pan is cooked, add oil, add the duck egg yolk and stir-fry for 3 minutes, then add the fried pumpkin and stir-fry evenly. Sprinkle with chopped green onions at the end and serve with rice. It’s so delicious!

Egg-pumpkin rings, method: slice small pumpkins, remove seeds, and get pumpkin rings. Dice ham and onion. Place the pumpkin on a baking sheet lined with greaseproof paper. Preheat the oven to 230°, add pumpkin to the middle and lower layers, and bake for 17 minutes. Take out the baking sheet, add eggs to the pumpkin rings, sprinkle with ham and onions, and season with salt and pepper. Place in the oven for another 10 minutes.

The fragrant egg pumpkin rings are ready!