Last time I made something, I left half of a little pumpkin. I wanted to make porridge, alas! It's a bit inappropriate on a hot day. Well, let's use it to make a simple delicacy "pumpkin paste".
Most Beijingers like to eat "paste tazi", which is simple, delicious and easy to make. There are many ways to make paste, which can be thin or thick, large or small, with more vegetables or less. The materials used are also different, but most of them use zucchini, as well as cucumbers, horned melons and cucumbers. I use pumpkin today, which is suitable for people with diabetes and high blood sugar. When cooking, add a little salt to it, and it tastes salty and sweet! The fusion of sweetness and saltiness plays a role in improving freshness. The pumpkin has its original slight sweetness and adds a little salt. Hehe, it's delicious!
The paste tazi that Beijingers like to eat is pumpkin stuffed, haha! The big fried spoon is ready for you, and it is served with a bowl of mung bean porridge. It is a very good meal. Please try it and hope your friends will like it!
Pumpkin paste cake
By BrennaKing
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pumpkin paste cake
1
250 grams of half a pumpkin, 150 grams of eggs, 100 grams of flour, 50 grams of chopped green onion, appropriate amount of salt, and a little oil.
2
Peel, remove the seeds and shred the pumpkin.
3
Then, add chopped green onion, eggs and salt and mix well.
4
Pour in the flour.
5
Mix well to make a paste. No need to add water to it, just mix dry, and the pumpkin will soon come out of water.
6
Preheat the electric baking pan and apply a little cooking oil with a brush.
7
Spoon the batter into the baking pan.
8
After the batter is spread out in the baking pan, wait for two or three minutes without covering it.
9
Turn the dough over when it is slightly straightened, cover it at this time, and pan it until both sides are golden yellow before taking it out and eating.Pumpkin paste cake Make Tips
Characteristics of Hutazi: Golden yellow in color, savory, soft, and glutinous; delicious and appetizing.
Tips:
1. Do not add water when mixing the batter; the consistency will be just right after adding salt, and adding water will make it too thin.
2. If you do not have an electric griddle, a regular frying pan or wok works fine.
3. Use less oil. Pumpkin Hutazi is most suitable for diabetics and tastes great