How to make crispy pumpkin pie

Pumpkin is a vegetable with relatively high nutritional value. It has certain effects in regulating the stomach and preventing anorectal diseases. There are many ways to eat pumpkin. Many people like to make pumpkin into pumpkin cakes, which taste crispy and refreshing, and have a good effect on regulating the body. The method is not difficult. Prepare pumpkin eggs, appropriate amounts of glutinous rice flour and white sugar, and you can make it. Of course, you must also be careful when eating pumpkin, not to eat too much to avoid indigestion.

How to make crispy pumpkin pie

Ingredients: Half a pumpkin, 2 eggs

Accessories: 1 jin of glutinous rice flour, a little white sesame, a little white sugar, a little flour, half a jin of peanut oil

1. Peel the pumpkin and cut it in half

2. Cut the pumpkin into small pieces, put some water in the pot, put the pumpkin in and steam it. It will be cooked in 10 minutes.

3. After the pumpkin is steamed, there is a small amount of water in the dish. Put the pumpkin into the dish and discard the excess water.

4. Add a little sugar, according to personal preference, if you like dessert, add more sugar, if you like slightly sweet, add less sugar

5. Add 2 eggs and mix with the pumpkin. You can add the eggs or not.

6. Add glutinous rice flour and mix together

7. Use your hands to knead the pumpkin into a ball. If it feels soft and sticky when you knead it, add more glutinous rice flour

8. Pinch the pumpkin cake into small pieces, roll them into glutinous rice balls, stick some white sesame seeds on them, sprinkle some flour on your hands, put the pumpkin cake in your hands and press it down.

9. Turn on a low heat, put oil in the pan, wait until it is hot, put the prepared pumpkin cakes in the pan and fry them. The pumpkin cakes are cooked when they turn slightly yellow.

Cooking Tips

1. No need to add water to make pumpkin pie

2. In the last step, sprinkle some flour on your hands to flatten the pumpkin pie so it won’t stick to your hands.

3. The fried pumpkin pie is done when it turns slightly yellow. If you want it to be crispier, fry it for a while, but don’t fry it for too long, or it will become burnt and bitter, affecting the taste.

Nutritional value of pumpkin

1. Polysaccharides: Pumpkin polysaccharide is a non-specific immunoenhancer that can improve the body's immune function, promote cytokine production, and exert multi-faceted regulatory functions on the immune system through pathways such as complement activation.

2. Carotenoids: The rich carotenoids in pumpkin can be converted into vitamin A with important physiological functions in the body, thereby playing an important physiological function in the growth and differentiation of epithelial tissue, maintaining normal vision, and promoting bone development.

3. Mineral elements: Pumpkin is high in calcium, potassium and low in sodium, which is especially suitable for middle-aged and elderly people and patients with hypertension. It is beneficial for preventing osteoporosis and hypertension. In addition, it also contains elements such as phosphorus, magnesium, iron, copper, manganese, chromium, and boron.

4. Amino acids and active proteins: Pumpkin contains many amino acids needed by the human body, among which lysine, leucine, isoleucine, phenylalanine, threonine, etc. are contained in high content. In addition, the ascorbate oxidase genotype in pumpkin was the same as that in tobacco, but the activity was significantly higher than that in tobacco, indicating that the content of immunologically active proteins was higher in pumpkin.