Pumpkin Pie with Five Nuts
1.
Five-Nen Filling Core:
Saute sesame seeds, almonds, sunflower seeds, walnut kernels, and peanuts over low heat, crush them, sieving, and stir in powdered sugar and oil (the large sieved particles are reserved for later use). The approximate ratio is 100 grams of seeds, 40 grams of sugar, and 30 grams of oil.
2.
Prepare the pumpkin
3.
Wash, peel and cut the pumpkin into small pieces, put it in an electric pressure cooker, add a little water, and pressurize for 5 minutes;
After decompression, it will become mud after a few strokes with chopsticks;
4.
Add water to the glutinous rice flour to form a dough. Roughly pumpkin puree accounts for one-third of the rice noodles, and there are no strict regulations.
5.
Divide into several equal parts for later use.
6.
Packing stuffing: Take a small piece and press a hole with your thumb.
7.
Put a spoonful of filling
8.
Kneading, clenching tightly.
9.
Minced five kernels dipped in large grains
10.
Flatten
11.
Frying: Pour a small amount of oil in the pan, and place the greens;
12.
Add a small amount of water, cover the medium-low heat and fry until the water is dry; then fry on the reverse side until both sides are browned.
Note: Frying is more fragrant, but uses more oil, and the remaining oil is difficult to handle.
Tips:
1. When boiling or steaming pumpkin, remember that only a little water is enough. In this way, it is easy to control the ratio of pumpkin to glutinous rice flour when mixing glutinous rice flour later.
2. Stir-fry the five ren with low heat, don't go away, it will burn easily.
3. Add a small amount of water to cover and fry. It is easier to be cooked, to master the heat and to save oil consumption.
