Fried Pumpkin Pie
1.
Wash the pumpkin, cut into pieces, and steam until it can be easily pierced with chopsticks. Then drain the water, add a teaspoon of salt, and let the pumpkin cool.
2.
After the pumpkin is allowed to cool, crush the pumpkin and add the sweet potato powder. It is best to add in several times. After adding, mix well until a little batter is picked up by hand and falls into the pot, about a second. (Of course, the degree of thinness can be adjusted according to personal taste. But it should not be too thick or the taste will be too hard) Finally, add a little white sugar, according to personal taste.
3.
There is a little more oil than usual for frying, so that there will be room for the paste after it is put in the pan. When the pan is hot and the oil is heated, use a spoon to scoop the appropriate paste into the pan. When one side is ready to be turned, turn the other side to fry, and when both sides can move freely, switch on both sides for frying. When it is not fully fried, the color in the middle of the upward side will be darker than when it was just turned over. It will be the same color in the middle and around it, whether it is just turned or turned over.
Tips:
After the heat must be mastered, turn down the heat and fry slowly after the oil is hot. I made it on an earthen stove in a rural home. The firewood I use, I add very little firewood at a time to let it burn slowly. In addition, when the amount of oil decreases with the frequency of frying, and there is still a lot of ingredients left to be cooked in the middle, the oil can be added to the original amount.
