Purple Potato Pumpkin Pie
1.
Wash the purple potato, cut into small pieces, and steam it in a steamer (you can pierce it completely with chopsticks, about 15 minutes after boiling)
2.
Cut the pumpkin into small pieces and steam it in the steamer. Pour out the pumpkin juice. Remember to discard it! ! ! Otherwise, a lot of flour will be very thin, the lesson of blood! ! (It can be steamed with purple sweet potatoes, but separate containers to avoid mixing pumpkin juice and purple sweet potatoes)
3.
The mashed pumpkin puree is added with flour and white sugar to knead into a smooth dough (depending on your personal taste, you can add more if you like sweetness, but the pumpkin itself has sweetness, so let's stay steadily)
4.
Remove the dough and place it on the chopping board and poke it into a thicker strip (put a little flour on the chopping board to prevent the dough from sticking to the chopping board--!)
5.
Divide the mixed dough into evenly-sized small doughs for later use. At this time, put the purple potato mash and black sesame aside for later use.
6.
Knead the divided small dough into a smooth ball, then press it from the middle of the dough with your thumb to make a groove
7.
Take an appropriate amount of purple sweet potato mash, put it inside, and seal it
8.
Then poke the stuffed noodles into small balls
9.
Put the pumpkin ball on the chopping board, use your palm to gently squeeze the pumpkin ball into a flat pie shape, sprinkle an appropriate amount of black sesame seeds and press lightly (you can also directly dip it in the eighth step when poking into a small ball Put some black sesame seeds on and press it directly. I personally find it more convenient, but this was discovered when I finished the photo.)
10.
Make all the pumpkin pie in turn and set aside
11.
Pour an appropriate amount of vegetable oil into the pot and put in the pumpkin pie in turn on a low fire. Remember to shake the pot slightly to prevent the pumpkin pie from sticking to the pot.
12.
Fry slowly on low heat until golden on one side, turn it over and fry on the other side (you can also turn it over several times for easy control), until the pumpkin pie starts to bulge in the pan and it will be cooked (see the picture), and you can start it when it comes out of the pan !
Tips:
Remember to pour out the pumpkin juice from the steamed pumpkin.
