How to make cherry tomato pumpkin pie

Cherry Tomato Pumpkin Pie is a dish rich in nutritional value. It is easy to prepare, and the dish is colorful, fragrant and delicious. The taste is neither salty nor bland, just right. This dish looks like it can help people increase their appetite and aid digestion. Making a dish like this when you go home can also help kill time.

1. Peel the pumpkin, cut it into pieces, put it in a box, and put it in the microwave for 4 minutes.

2. Mash the cooked pumpkin into paste.

3. Prepare some dried cherry tomatoes

4. Add sugar, glutinous rice flour, and a small amount of white flour to the pumpkin puree and mix well. Chop the dried cherry tomatoes and add them to the pumpkin puree.

5. There is no need to knead the dough. Just use your hands to form it into a round ball as shown in the picture. It is better to be softer.

6. Then use your hands to flatten it into a round pancake shape.

7. Heat the oil in the electric baking pan, then put the pumpkin cake into the baking pan and fry until

8. Fry until one side is golden brown, turn it over and fry both sides with the lid open.

9. Then fry both sides until golden brown. When cooked, it is soft when pressed by hand, and it rises when pressed by your finger, which means it is cooked.

10. The cherry tomato pumpkin pie that was successfully packed into the container is now ready.

Although eating out is convenient, it is not good for your health. Cherry tomato pumpkin pie is simple and healthy, and is a good choice.