Pumpkin rice cheesecake

1

Pumpkin digs the seeds with a spoon。

2

Cut off the skin。

3

Cut into small pieces and steam on fire for about 10 minutes。

4

Try it with a chopstick. It's easy to insert。

5

Put it in the container and flatten it with a spoon。

6

Add 50 grams of sugar。

7

Blending sugar melts。

8

Add rice and flour。

9

Blend。

10

It's a smooth face, half an hour。

11

Every little agent is about 36 grams。

12

Cheese cut to thin。

13

Put on one-time gloves to prevent the hand from glued to the noodles。

14

The agent's flat in the hand and a cheese。

15

Shut up。

16

Press down the cheese plane。

17

Hot oil in the pot, little frying。

18

Turn over, fry again。

19

Look at the pies, they're poignant, they're golden, they're hot。

20

The oil is bright and sweet。

21

Masurila cheese-lace

1 Pumpkin contains different amounts of water, with different amounts of rice powder, and the points in the recipe are for information only. 2 In the recipe, I mentioned the use of disposable gloves because of the high temperature of the hand and the increased heat and viscosity of the rice powder, which is easily glued to the hand, resulting in the failure of the operation. Three, rice pasta is easier to ripe, flour is sugary, it is easier to colour and the frying process is careful. Four, cheese is good for people who don't like to change their pies, soy sauce, peanuts, etc. If there are any questions, please leave a message below and learn to progress together。