Pumpkin Pie with Salty Stuffing
1.
Pumpkin, a steaming rack on the pressure cooker steaming rack. Put it on the pot and steam it, and turn off the heat after a beep or two.
2.
Fetch fans
3.
Soak in water until soft
4.
Remove the roots of the watery black fungus and wash it
5.
A handful of salted cobs, washed
6.
The pork is washed with rice water and peeled,
7.
Diced pork
8.
Then chop into minced meat
9.
Mince the salty cabbage and black fungus in the same way, mix together and chop
10.
Then, add the soaked vermicelli and chop
11.
Hot oil in a pot
12.
Add the chopped stuffing and stir fry
13.
Mix with cooking wine
14.
Stir fry with salt
15.
Add some spicy powder
16.
Add appropriate amount of cumin to taste. After that, let it cool in the pot.
17.
Begin to make the skin: flour, a bowl (actually, after adding flour and flour, I can’t tell how much flour was used. But it does not exceed the amount in the two bags in the picture taken, both of which are only half a bag. ) Glutinous rice flour, a bowl
18.
Mix the flour and glutinous rice flour together
19.
Warm the steamed pumpkin, peel it and use a spoon to grind it into pumpkin puree
20.
Add the pumpkin puree, stir while it is hot, knead it with both hands to form a smooth dough, cover it with plastic wrap, and set it aside. I think it's okay to do it directly. Because there is no yeast.
21.
Then there was stuffing and no photos were taken. The semi-finished pie is coated with bread crumbs on both sides.
22.
Fry in a frying pan
23.
Fry both sides until golden brown
24.
Put it out of the pot and serve it best while it's hot.
Tips:
1. This kind of stuffing is more successful, and it is delicious without MSG. It is the effect of cumin.
2. Pi'er is probably due to the added flour later, the taste is very slippery.
