Pumpkin Rice Batter

Pumpkin Rice Batter

1. Take 1 cup of flour, add 2 tablespoons of sugar and 2 grams of yeast.

2. I drank the leftover rice and pumpkin rice paste, and used the rest to make noodles.

3. Add the pumpkin rice paste to the flour little by little, stirring while adding.

4. Stir until it becomes a thick and delicate batter, put it in the refrigerator to ferment.

5. This is a good batter.

6. Put a little oil in the pan to heat up, scoop in two spoons of batter, and spread out into a beef tongue shape.

7. Cover the lid and fry slowly. The surface of the batter will have pores. When the color of the batter becomes darker, the bottom will be cooked.

8. Turn it over and fry the other side.

9. Fry on both sides until golden brown.