Salty pumpkin pie
Ingredients: glutinous rice flour
Recipe Recommendations
- flour Yiwanduo
- glutinous rice flour a bowl
- pork half a catty
- Green bean vermicelli a
- black fungus a little
- bread crumbs a little
- pumpkin Yisteaming rack
- vegetable oil One and a half spoonfuls
- cooking wine a spoonful
- cumin appropriate amount
- salt 2 teaspoons
Steps for Salty pumpkin pie
1
Pumpkin, one steaming rack on the pressure cooker steaming rack. Put on the pan and steam it, and turn off the heat with a shout or two.
2
Get some fans
3
Soak in water until soft
4
Remove the roots of the black fungus that has grown in water and wash it
5
Wash a handful of salty sprouts with core vegetables
6
Wash the pork with rice and peel it,
7
Cut the pork into dice
8
Then chop into meat paste
9
Cut the salty sprouts and black fungus into the same powder, mix together and chop
10
Then, add the soaked vermicelli and chop it up
11
Sit in the pan and heat up oil
12
Add the chopped stuffing and stir fry
13
Add cooking wine and mix
14
Add salt and stir fry
15
Add appropriate amount of spicy powder
16
Add appropriate amount of cumin to taste. After that, let it cool in the pan.
17
Start making skin: flour, a bowl (In fact, I added flour and flour later, and I can't tell how much flour I used. But it does not exceed the amount in the two bags in the picture taken, both of which are only half bags full) glutinous rice flour, one bowl
18
Mix the flour and glutinous rice flour together
19
Warm the steamed pumpkin, peel the skin and grind it into pumpkin puree with a spoon
20
Add the pumpkin puree, stir while hot, knead with your hands until smooth dough, cover with plastic wrap, and let sit. I also felt that I could do it directly. Because there is no yeast added.
21
Then I packed the stuffing and didn't take pictures. Wrap both sides of the semi-finished cake with bread crumbs.
22
Put it in a frying pan and fry it
23
Fry both sides until golden brown
24
Serve it out of the pan and serve it on a plate. It's best to eat while it's hot.Salty pumpkin pie Make Tips
1. This kind of stuffing is relatively successful, and it is very delicious without adding MSG. It's the effect of cumin. 2. The skin is probably due to the too much flour added later, and the taste is very smooth.