Scallion Pumpkin Cake

Name: Scallion Pumpkin Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pumpkin shreds; 1/2 egg; 60ml Flour; 4ml salt; 20g chopped green onion

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Pumpkin pie is probably more sweets. I have always wondered whether it could be a salty pumpkin pie. I accidentally found that Daigo empowered. There is just a piece of pumpkin, it is better to make an imaginary pumpkin pie.
However, after a bit of laziness, the pancake process was a little embarrassing. Pumpkin has a lot of water, and water will come out after adding salt. If the water is squeezed out at this time, the situation may be much better afterwards. I don't know if I can't bear the water or I'm lazy, so I just added eggs and flour. In fact, if the amount of flour is increased at this time, the situation will be much better afterwards. However, I just don't want to add flour, and I mainly eat pumpkin. If there is too much flour, the pumpkin becomes an ornament. The result is that the cake has a high water content and is particularly soft. Although it can be spread into a cake, it is especially easy to squeeze into a pile with a spoon. After being broken a few times, finally obediently, carefully smooth the cake out of the pot, and it is considered to have a good appearance.
Although a little frustrated, looking at the last two complete pancakes, I was quite contented. The pie is golden in color, and it still looks a little eye-catching."

Ingredients

300g Pumpkin Shreds
1/2 Egg
60ml Flour
4ml Salt
20g Chopped Green Onion

Scallion Pumpkin Cake

1. Ingredients: 300g pumpkin shreds, 60ml flour, half an egg, 4ml salt, 20g chopped green onion

2. Wash the pumpkin and rub it into silk

3. Add salt and mix well

4. Pour the eggs

5. Add flour and mix well

6. Pour the chopped green onion

7. Mix well and set aside

8. Heat the pan, pour a little oil and spread it evenly

9. Take an appropriate amount of pumpkin paste, spread it in a pan into a round cake, and fry slowly over medium and low heat

10. Fry the bottom with a burnt color, turn it over, and fry the other side

11. Fry on both sides until browned, out of the pan

Tips:
The amount of salt can be increased or decreased according to your taste.
After adding salt to the pumpkin, the pie will be easier to shape.
Fry on a medium and small fire to prevent the external coke from growing inside.
The size of the pie can be adjusted as you like.