Pumpkin pie
Materials:
Pumpkin, glutinous rice flour, fine sugar, clear water
Exercise:
1. Peel and slice the pumpkin, and cook it any way you like (the microwave oven is cooked in a big fire, if not, you can steam it in a steamer, but there will be more steam).
2. Pour the pumpkin slices into the basin, pound them into pumpkin puree with an ordinary eggbeater or a tablespoon 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 of 1: 1. If the dough is too dry, add some water until it becomes pumpkin dough, provided that you don't touch it with your hands.
4. Divide the dough into small pieces, knead it into a circle, and gently flatten it. If you like the shape, you can also use a small mold to emboss the dough and make it into a heart shape at will.
5. Heat the pan, add a little olive oil, turn to low heat, and fry the pumpkin pie until golden on both sides.
Rice noodle taro
Puli rice flour or Hsinchu rice flour is 300g in half a catty, taro 1 or more, a handful of leeks, a little parsley/celery, pork and pork belly 150g is better, shredded mushrooms 3, shrimp skin/shallots are a little crispy, and soy sauce and white pepper are suitable.
working methods
1: Peel taro and cut into pieces for later use. Put the taro in the oil pan, fry the surface slightly and then pick it up.
2: Leave three spoonfuls of fried taro oil in the pot, add pork belly and shredded pork and stir-fry until fragrant. Add mushrooms, dried shrimps, crispy red onion, white pepper and soy sauce in turn, stir-fry until fragrant.
3: Then add more than 1500cc of water to the pot to boil. Add taro and cook until soft. Add Sichuan hot rice noodles and leeks, and season with salt and monosodium glutamate.
4. Finally, add the fragrant spices in step 2, and turn off the fire. Sprinkle with coriander and celery.