Salty Pumpkin Pie

Name: Salty Pumpkin Pie
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Arowana bread with wheat flour; 2g yeast; 300g Pumpkin puree; 10g Sugar; 1 serving Lotus root; 1 serving beef; 1 serving carrot; Some Soy sauce; Some Fine salt; Some Chicken Essence; Some shallot

by Niu Ma Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Pumpkin is a vegetable and fruit ingredient that can be used as a staple food. It is rich in carotenoids that can be converted into vitamin A with important physiological functions in the body, which is important for the growth and differentiation of epithelial tissues, maintaining normal vision, and promoting bone development. Physiological function. It is for this reason that after the fall, my family always keeps pumpkins. This is another big pumpkin, which is almost ten kilograms. I cooked sugar water with it, and now I use it to make pies.

Friends always eat pumpkin pie with bean paste version, right? In fact, it has a good salty flavor. After preparing the ingredients, I found that the low-gluten flour at home was gone, so I used arowana bread and wheat flour instead. Originally, Chinese-style noodles are best mixed with low and high gluten. But it’s okay, you can try for your friends. How will the taste of Chinese noodles be made with high-gluten flour?

Salty Pumpkin Pie

1. This recipe uses old noodles melon, golden arowana bread with wheat flour, lotus root, carrots, and pork

2. Peel and shred the lotus root and carrots.

3. Add oil to the pan, heat slightly, add the sliced pork, stir-fry on medium heat until the pork flavours and is cooked.

4. Then put the shredded lotus root and carrots in the pot and fry them together until the flavor comes out. Add the right amount of fine salt cooking wine to adjust the taste.

5. As shown in the picture, it is the fried stuffing, just let it cool and set aside.

6. For the elderly or children, the filling should be sliced with fruits and vegetables into thin slices or thin filaments, and then finely chopped.

7. Serve with minced meat and chopped green onion to serve with stir-fry, and let it cool for later use.

8. Then Jinlongqian bread mixes the steamed pumpkin puree with wheat flour, and adds an appropriate amount of yeast. Don't add the flour all at once, try adding flour while kneading.

9. Knead until the dough is smooth and clumpy, then wake up slightly.

10. Knead the awake dough again, roll it out until the dough is thin and round, and wrap the fried stuffing inside.

11. Put the wrapped pumpkin pie in the frying pan and press it until the pie is slightly flat.

12. Fry the pumpkin pie until the surface of the pumpkin pie is slightly charred, and then add an appropriate amount of water, and simmer until the pumpkin is cooked and tasted.