Prepare ingredients: cooked pumpkin, glutinous rice flour.

1. Cut the pumpkin, steam it, and filter out the pumpkin water with a strainer.

2. Mash the cooked pumpkin, then pour 350g into another big bowl and add 350g glutinous rice flour.

3. Knead the glutinous rice dough until it doesn't stick to your hands. If the pumpkin sauce is too wet, add more glutinous rice flour.

4. Divide the pumpkin dough into 25g, 18 pieces, press them into oblate shapes, dip them in bread crumbs, and lightly press the green embryo to make the bread crumbs fit better, so that the residue will not fall off when frying.

5. After the dough is formed, it is divided into small balls and pressed into pumpkin pie with a mold.

6. The small pot doesn't use much oil. Green embryo is in the third year of high school, with five layers of oil temperature and small fire. Add the green embryo several times and fry until golden on both sides. Slightly raised, floating on the surface, indicating that it has been bombed. The frying time is about 3 minutes.

Matters needing attention in production

1, the above method is not stuffing, you can also make pumpkin pie with stuffing, just like wrapping jiaozi, rub it flat, spread it flat and fry it in a pot. Choose the filling you like:

Bean paste stuffing (ready-made or homemade in supermarket)

Coconut paste (practice: dissolve a small piece of butter about 20g, add 15g fine sugar, 50g shredded coconut and 40g whole egg liquid, and stir well. The amount of material can be increased or decreased according to taste).

2, endless pumpkin pie; Just take it out next time you want to eat.

nutritive value

1, polysaccharide: pumpkin polysaccharide is a non-specific immune enhancer, which can improve the immune function of the body, promote the production of cytokines, and play a variety of regulatory functions on the immune system by activating complement.

2. Carotenoids: Carotenoids rich in pumpkin pie can be transformed into vitamin A with important physiological functions in vivo, which has important physiological functions for the growth and differentiation of epithelial tissues, maintaining normal vision and promoting bone development.

3. Mineral elements: pumpkin cake is high in calcium, potassium and sodium, which is especially suitable for middle-aged and elderly people and hypertensive patients, and is conducive to preventing osteoporosis and hypertension. In addition, it also contains phosphorus, magnesium, iron, copper, manganese, chromium, boron and other elements.

4. Amino acids and active proteins: pumpkin cake contains many kinds of amino acids needed by human body, among which lysine, leucine, isoleucine, phenylalanine and threonine are high. In addition, the genotype of ascorbic acid oxidase in pumpkin is the same as that in tobacco, but its activity is obviously higher than that in tobacco, indicating that the content of immunocompetent protein in pumpkin is higher.