Milk pumpkin soup
1. Remove seeds and peel from pumpkin, wash, cut into small pieces and steam in a steamer.
2. Grind the steamed pumpkin into mud with a round spoon, or paste it directly with a cooking machine.
Some friends will sift the pumpkin puree because of the pursuit of delicate taste. However, Huahua thinks that keeping these crude fibers can just lose weight. Don't worry, even if you keep it, it won't taste very rough. If it's a cooking machine, don't worry.
3. Pour the pumpkin puree into the boiling pot and pour the milk. Consistency control by yourself: pour more milk if you like thin milk, and less milk if you like thick milk. Use low heat, stir while cooking, and turn off the heat when the pumpkin liquid boils.
If sweet milk is used and the sweetness of pumpkin is added, there is basically no need to add sugar.
If it is pure milk, you can add some sugar according to your personal taste, and you like flowers with rock sugar, which makes you feel sweeter. You can also wait until it is ripe before adding the right amount of honey.
The milky pumpkin soup is golden, smooth and fragrant. If put in a suitable container, it can be said to be both valuable and connotative!
Milk pumpkin paste
There is only one word difference between the two desserts, so the difference is not too big. The first three steps and? Milk pumpkin soup? This is one thing.
Step 4: Boil the milk pumpkin, then slowly pour in the prepared glutinous rice flour paste (take a proper amount of glutinous rice flour, add water and stir evenly), while stirring until the pumpkin juice in the pot boils again, and turn off the heat.
If you want to make pumpkin sauce thicker, add more glutinous rice flour and less water; If you want to make pumpkin sauce thinner, you need to use less glutinous rice flour and more water.
Fried pumpkin strips
Peel the pumpkin, cut it into strips with a width of 2 cm and a length of 6 cm, soak it in salt water for 10 minute, take it out and drain it.
And the batter: crispy fried flour, flour 1: 1, add a few drops of white vinegar and a little salad oil (the purpose of putting white vinegar salad oil is to make fried pumpkin strips more crisp, so don't put more), hang pumpkin strips in the batter, and then wrap them with bread crumbs and put them on a plate for later use.
Heat the hot oil to 60% heat, add pumpkin strips in turn, fry over low heat until cooked, and take out. When the oil temperature rises to 70%, fry it again, take it out after frying until the skin is crisp, and put it on a plate. Pour a small bowl of ketchup and dip it in it to taste better.
Baked pumpkin with rock sugar
Peel the pumpkin, cut it into 2 cm thick pieces and put it neatly in the casserole. Pour honey, add rock sugar, add water to the pumpkin, sprinkle some cooking oil (lard is the best, which can make the pumpkin cook faster), and simmer on low heat until the pumpkin is cooked and the soup is thick.
Pumpkin sesame ball
Peel the pumpkin, cut it into 0.5cm thin slices, put it in a dish, steam it in a pan for 10 minute, put on disposable gloves, beat the pumpkin into the pumpkin puree, add sugar, glutinous rice flour and dough, and stir it for 10 minute.
Divide the pumpkin dough into dough of uniform size, and then dip the dough with white sesame seeds.
Pour oil into the pot and heat it to 60% heat. Add pumpkin balls along the side of the pot and fry them slowly over low heat until the pumpkin balls are ripe and golden in appearance.