Crispy Pumpkin Pie
1.
The pumpkin is peeled and washed and cut into small pieces. Prepare glutinous rice flour, rice flour, red bean paste and bread crumbs. The bread crumbs have two colors. I used the golden one, which looks better.
2.
Put the cut pumpkin in a special microwave oven box, cover it, remember not to buckle it, take it out for 5 minutes, then take it out and try it with a spoon. It will be soft. If it is not enough, use the microwave oven for 1 minute and try it for 1 minute. Take it out until it's all cooked and soft, and press it into a delicate pumpkin
3.
Pour the glutinous rice flour and rice flour into a basin and mix well. Pour the pumpkin puree while it is hot, stir evenly with chopsticks, and knead it into a smooth dough
4.
After that, knead into long strips and divide them into even pieces of about 20 grams each. Remember to knead the glutinous rice flour while it is hot, otherwise it will be difficult to handle when it is cold.
5.
After kneading round, knead into a small bowl, add red bean paste and close with tiger's mouth until all is done
6.
Knock the eggs into a bowl and mix them into a uniform egg mixture. Firstly paste the egg mixture and then the bread crumbs on the finished pie.
7.
Heat the pan, pour the oil, heat the oil to 60% heat, then add the cakes in turn, turn to medium and low heat, and fry until golden on both sides.
8.
Use oil-absorbing paper to absorb the oil and enjoy it
Tips:
1. Different powders absorb water differently. Pump puree should not be poured in one time. It is best to add it while kneading. If it is not enough, you can add a small amount of boiling water to knead.
2. When frying, turn to medium and low heat after the oil temperature rises, so as not to be cooked on the outside and inside.
