Eating this melon in autumn is the most healthy, made into a small snack, the outside is scorched and the inside is glutinous, and the children rush to eat, no noodles are not noodles, and it is time-saving and simple

 

 

Pumpkin wine stuffed cake

Ingredients: 250 grams of pumpkin, 100 grams of rice wine, 250 grams of glutinous rice flour, a handful of glutinous rice, a handful of japonica rice, half a handful of peanuts, and an appropriate amount of sesame seeds.

Production process:

1. Cook pumpkin and porridge

1. Take out the pressure cooker liner and wash a handful of glutinous rice, a handful of japonica rice, and half a handful of peanuts; Clean the pumpkin and put it in the pressure cooker.

2. Put an appropriate amount of water in the pot, which is the amount of water you usually use to cook porridge; Set to adapt to the gear pressurization.

3. After decompression, open the lid, and the pumpkin is still large, but it is already rotten. Carefully scoop out the large pumpkin and put it in a large bowl for later use.

4. Leave a small amount of pumpkin in the pot, spread it out, and a pot of pumpkin porridge is fine.

2. Pumpkin wine stuffed cake blank

1. Scoop the large pumpkin into the bowl.

2. Add 100g of rice wine to a large bowl with the boiled pumpkin.

3. Spread evenly.

4. Add glutinous rice flour and stir up.

5. And into a group.

6. Take a piece of clean gauze, wet it, and spread it on the table. Roll the dough into long strips, divide into small portions and roll into rounds.

7. Dip in sesame seeds.

8. Press flat on the case for later use.

3. Fry pumpkin pie

1. Take a frying pan and pour a small amount of oil into the pan; The oil is hot and the green billet is discharged.

2. ADD A SMALL AMOUNT OF WATER, ABOUT 50ML, COVER THE PAN AND FRY OVER MEDIUM-LOW HEAT.

3. When the pot is almost dry, remove the lid and turn it over; Then cover the pan and fry the other side over medium-low heat.

4. There is no more squeaking sound in the pot, it's fine, open the lid and turn it over to check, each charred yellow is attractive, and it is lovely.

Small Whispers:

When boiling pumpkin, it must be large and easy to take out, so that there can be porridge to drink and small cakes to eat.

It is best not to add water when mixing noodles, because rice wine and pumpkin contain water, otherwise the taste will be weakened.