Chinese Food
Pumpkin series pumpkin scallion cake
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The pumpkin has been cooked for three times. There are about half of the big pumpkin left. Pumpkin vegetables must continue. Because pumpkin itself is very sweet. It's easy to get greasy. It needs a change of taste. Today, I added onion, salt and cinnamon to pumpkin. I made pumpkin scallion pancake. The crust is crisp. It's salty and fresh inside. It's very delicious.
Cooking ingredients
Cooking Steps
Step1:Peel and scrape pumpkin, wash and cut into thin slices. Steam for 10 minutes.
Step2:Wash and cut the shallots into pieces. Add some cinnamon powder and salt and mix well for use.
Step3:While pressing into pumpkin paste, add flour and stir with chopsticks until smooth dough is formed.
Step4:Cover the dough with plastic wrap and wake up 15 minutes later. Divide into 8 parts.
Step5:Roll a piece of dough into thin slices, spread lard on it and sprinkle with scallion.
Step6:Roll it up along one side and rub it long.
Step7:Roll up the long noodles in one direction, and they will become the pie embryo.
Step8:Put a proper amount of oil in the pan. Roll out the cake embryo and fry it over medium low heat.
Step9:Fry the two sides of the cake until golden brown, then serve on a plate.
Cooking tips:1. The onion will come out of the water after putting salt, so you should wait until the surface is plastered before adding salt. 2. No lard can also be used with other cooking oil. 3. Do not add water when mixing. Please make sure the amount of flour depends on the water content of pumpkin puree. 4. To make cakes, you need to iron them. So you need to add flour when the pumpkin puree is hot. The soft cakes are more delicious. There are skills in making delicious dishes.
