1. Preparation materials: Peel the pumpkin and potatoes into slices, beat the egg yolks, and prepare appropriate amount of cheese or cheese cubes.
2. Bite the pumpkin slices and potato slices in the microwave for 5 minutes until cooked.
3. Use any tool to mash the pumpkin and potatoes (the spoon I used), and mash them as finely as possible.
4. Add a slice of cheese. Since the pumpkin puree is still hot, the cheese is naturally mixed with it.
5. Then pour in the egg yolk liquid and an appropriate amount of white sugar, likewise, mix well. Then the cheese pumpkin paste is ready.
6. Pour the oil in the hot pan. The oil should be more than usual when cooking.
7. Put pumpkin puree in the pot, press into a cake, fry for a while on high heat, until the shape is basically set, change the heat and fry slowly until golden on both sides.
8. After frying, take it out of the pan for reshaping. Find a round mold and press it. The extra corners are eaten in the kitchen, and the rest of the beautiful ones can be served on the table.
