How to make the pumpkin balls crispy

Pumpkin balls, many people will think of using a large pumpkin to make small balls. In fact, the pumpkin balls that I want to talk about today are not what everyone thinks. The so-called pumpkin balls are made by frying a small pumpkin. This kind of small pumpkin tastes crispy and not greasy after frying. Different places have different methods, but the most popular one is frying. If you want the fried pumpkin balls to taste good, the most important thing is that its skin must be crispy. Let's take a look at how to fry the pumpkin balls to make the skin crispy:

1. How to make crispy pumpkin balls

1. Ingredients

2 liang of Baihe Cheng Noodles

2 liang of white sugar

2 ounces of lard

Water

(II) Specific measures

1. First, blanch the noodles with boiling water and mix well, then slowly add the steamed pumpkin.

2. Add sugar and mix well.

3. Add lard, slowly melt the lard into the dough, and knead the dough until smooth.

4. Divide the dough into 60g pieces.

5. Wrap the dough with red bean paste or custard filling, then coat it with yellow breadcrumbs (add a little white sesame seeds to the breadcrumbs).

6. Control the oil temperature between 150-180, fry slowly over low heat until it floats up, then turn to high heat and fry until golden brown before serving.

2. Pumpkin glutinous rice balls

Ingredients preparation:

200g pumpkin, 200g glutinous rice flour, 5 spoons vegetable oil, 30g white sugar, 20g white sesame seeds

Steps:

1. Prepare the ingredients: glutinous rice flour, pumpkin; the weight of the pumpkin is the weight after peeling and removing the pulp;

2. Cut the pumpkin into thin slices and steam it in a steamer;

3. Take out the pumpkin and mash it into pumpkin puree;

4. Add glutinous rice flour, white sugar, pumpkin, glutinous rice flour and other ingredients, knead into a smooth dough; if the dough is too dry, add a small amount of water;

5. Prepare an appropriate amount of white sesame seeds, divide the pumpkin glutinous rice dough into even-sized pieces, roll them into balls, and then coat them with a layer of white sesame seeds;

6. Wrap the pumpkin glutinous rice balls with white sesame seeds, and rub them in the palm of your hand to prevent the white sesame seeds from falling off;

7. Heat vegetable oil in a pan until 4-5% cooked, add pumpkin glutinous rice balls and fry until golden brown;

8. Take out the meatballs, absorb the oil with kitchen paper and then eat.

3. Nutritional value

1. Polysaccharides

Pumpkin polysaccharide is a nonspecific immunopotentiator that can enhance the body's immune function and promote the formation of cytokines.

2. Carotenoids

The carotenoids in pumpkin can be converted into vitamin A, which has important physiological functions, in the body, thus playing an important role in the growth and differentiation of epithelial tissue, maintaining normal vision, and promoting bone development.

3. Pectin

It can regulate the absorption rate of food in the stomach and slow down the absorption of sugars. Soluble cellulose can delay the emptying of food in the stomach and control the rise in blood sugar after meals.