1 Cut the pumpkin into small pieces. 2 put it in a rice cooker and steam it.

Take it out after steaming, put it in a pot, and add sugar (if you like sweet food, you can put more)

4 stir evenly. 5 then add the millet noodles. Don't let the water out, the pumpkin itself comes out.

6 Stir well again. 7. Make cookies one by one.

8 put oil in the pot (let the oil not pass the cake). When the oil is 67 minutes hot, put the cake.

9 fry until golden on both sides and take out.

10 Look at the golden pumpkin pie. It is delicious.

200g of cooked pumpkin, eggs 1 piece, 50g of bread crumbs, 50g of flour, and 0/00g of red bean paste/kloc-0.

Seasoning: salt 2g, pepper 0.4g, sugar1g.

The preparation method comprise that following step: cooking pumpkin, making into mud with a cutter,

Add salt, pepper, sugar and eggs and stir well.

Then stir the pumpkin paste evenly and make it into a cake.

Dip pumpkin pie in flour, dip egg liquid in bread crumbs, fry until golden brown, and serve.

The side of the dish is served with fried shredded potatoes, pickled shredded seaweed and boiled vegetables.

Ingredients: 250g pumpkin, 250g glutinous rice flour, 25g milk powder, 40g white sugar and 50g bean paste stuffing.

method of work

① Peel the pumpkin, clean it and slice it, steam it in a cage, add glutinous rice flour, milk powder, white sugar and lard when it is hot, mix well and knead it into pumpkin pie crust.

② The bean paste is kneaded into a round stuffing. Take pumpkin pie blank, wrap it with stuffing, and press it into a round cake.

(3) Pour clear oil into the pot. When the oil temperature rises to 120℃, put the pumpkin pie in the colander and fry it with low fire until the pumpkin pie expands. Take it out and fry it until it is crisp when the oil temperature rises to 160℃.

Ingredients: 400g pumpkin and 50g vegetarian ham. Accessories: 500g salad oil, 2 eggs, 50g flour and 25g bread crumbs.

Production method

(1) Seed and peel the pumpkin, cut it into pieces with a thickness of 1 cm, and cut another knife in the middle, without cutting it; Slice the vegetarian ham.

(2) Beat the eggs, add flour and mix well.

(3) Cut the vegetarian ham smaller than the pumpkin and put it in the pumpkin block.

(4) Dip the pumpkin pieces into the egg paste evenly, wrap them in the bread crumbs evenly, put them in a hot oil pan and fry them to golden brown with low fire.

Pumpkin 1 piece, flour150g, baking powder 50g.

Batter: salt 1 spoon, monosodium glutamate 1 spoon, oil 1 spoon, flour150g, and baking powder 50g.

Exercise:

A, peel and seed the pumpkin, wash it and cut it into strips.

B, mix the batter.

C, dip strips of pumpkins in batter, and fry in a hot oil pan until golden brown.

Ingredients: A pumpkin 200g, B sweet potato powder 1 cup, C water 120cc, D fine sugar 2 spoonfuls.

1. After peeling and seeds, cut the pumpkin into pieces with a thickness of about 0.5 cm.

2. Mix the sweet potato powder and water of material B into slurry.

3. Heat a pot, add a proper amount of oil, and when the oil temperature is heated to about 150℃, dip the pumpkin slices made in the method of 1 into the powder slurry made in the method of 2 one by one, then put them into an oil pan, fry the skin to golden yellow with medium fire, scoop up and drain the oil, and dip the fine sugar when eating.