Pumpkin
By VicentaLakin
It's good, good, nutritious. It's a delicious staple I've been eating every day, and I've changed a little bit, and I've added eggs, and I've been more nutritious. The traditional bumps are full-blown powder. I've been learning to add corn paste
Recipe Recommendations
- salty and fresh
- fried
- three-quarters of an hour
- senior
Steps for Pumpkin
1
Flour and maize flour are packed in a 8:2 ratio。
2
The corn flour was boiled with water and cold water and flour and made of flour for 10 minutes。
3
Pick up your food when you're pasta. The green peppers, carrots, onions cut into silk and then went out for a long time。
4
when the face is covered, it's covered in a thin strip of about 1 cm in diameter。
5
Cut into a little bump。
6
Cook the pot, boil it down, see if you don't have a hard heart。
7
Get the spare
8
You don't put oil in the casserole, you start with cooked eggs. (Lucky with a frying pan, little with a sticky pot. The eggs are pushed to the side, and the carrots are made soft and then the peppers are put in。
9
It's in the onion section with proper salt and pepper. Pink
10
All the materials and the mix together. Pour in the boiled goose。
11
Smash it。
12
Come on. Squeeze the ketchup。Pumpkin Make Tips
The golden ratio of cornmeal to flour is 2:8, which yields an equally excellent texture. The dough should not be too firm; slightly harder than dumpling dough will suffice. It is best to grease the work surface with oil instead of flour when shaping the dough, resulting in cooked dough drops that are clean and non-sticky.