Pumpkin bean cake
By VicentaLakin
Make a red bean pie and eat more. The red beans contain abundant proteins, coarse fibres and minerals, which can be wet and deswollen, intestine defecation and should be more edible in dry autumns. Pumpkin, a healthy vegetable in the fall season, is rich in healthy ingredients that are good for the human body, uses pumpkin as a staple food, and can be fed and lose weight. Today, this pumpkin soybean pie, I used a green-skined pumpkin, which, though unbelievably good, is more nutritious --
Recipe Recommendations
- Green pumpkin 300g
- flour 30g
- glutinous rice flour 30g
- bean paste appropriate amount
- sesame appropriate amount
- peanut oil 3 tablespoons
- sweetening
- fried
- ten minutes
- simple
Steps for Pumpkin bean cake
1
Pumpkin washes away seeds, slices of skin and evaporates the steam pot
2
While thermal pressure becomes mud
3
(b) Add flour and rice flour, and even noodles
4
(b) Take an appropriate amount of pasta to flatten round, incorporate an appropriate amount of soybean sand, and wrap it again in a soup tunic form
5
Add an appropriate amount of peanut oil to the bottom pan, enter the crumbs, flatten the frying edge, and fry it to two sides。
6
Because it's homemade soybeans, it's not very sweet, you can eat sugar or honey。