Pumpkin
By VicentaLakin
The salty, salty, salty, salty pumpkins in the 31st course of the cuisine oven
Recipe Recommendations
- pumpkin 300 grams
- salted egg yolk of 3
- dry starch 100 grams
- white sugar 2 grams
- salt 5 grams
- salty and sweet
- roast
- ten minutes
- simple
Steps for Pumpkin
1
(b) Pyramid main material: 300 g; dry starch: 100 g; salted yolk: 3; salted: 5 g; white sugar: 2 g
2
Pumpkin washes it clean and goes to the skin, removes it from the center, and cuts it into a four-centimeter-long pumpkin section
3
Cutting up the pumpkin section and putting it in 5 grams of salt, 2 grams of sugar, and making 20 minutes of pickles
4
The Fong Tai oven chooses regular baking (up and down) - 130°C, and when the preheating is completed, the salted yolk will be placed in the middle of the oven and baked for 12 minutes
5
When the salted egg is roasted, the small spoon crushes the spare
6
The pickled pumpkin will come out of the water, run the dry water, put it in the dry starch, so that it will be fully modulated, so that every one of them will be oiled in the starch pan, 50% of the heat, and the pumpkin will blow to light and yellow, and then the asphalt will be dried
7
There's another pot, there's a little bit of oil in it, and it's in the crushed salted egg yellow
8
When the salty yolk comes out of the foam, it's in the fried pumpkin porridge, in the 1 gram of salt
9
The salty, salty, salty pumpkin with a soft tastePumpkin Make Tips
The freshness of a meal can give the greatest sense of ablaze to experience a two-ton pumpkin section without cutting it too thin, or it can get soft when it's finally done. You have to use a little fire when it's too hot, and you've got a five-year-old with no shovels