I bought a whole pumpkin.It's been a long time since I've understood that those golden-yellow squashes look like old squashes, why don't they taste like the powdered flour I used to eat?How to buy pumpkins with powdered flour? Gradually getting used to pumpkins with a lot of water, this question is also sinking into the consciousness of many people.Until I found it in a pile of pumpkins.Maybe in the eyes of others, it's no different from other pumpkins, big and small.However, it does have a little bit of a difference.The skin is a little deeper, and it seems to be a little thicker.Look at the size of the head, it's not too big, it's a little small, it doesn't seem to be much smaller.Without much hesitation, that's it.In fact, there's not much to look forward to, I've gotten used to pumpkins with a lot of water, and it seems that pumpkins do too.When the boiled pumpkin enters, the feeling of the powdered face returns.Although it doesn't count as special ground flour, it's actually more than it used to be.I finally know what a pumpkin in powdered flour looks like.There's no plan, it's just that in a gap like this, there's always a sense of emptiness and gloom.When his eyes fell on the sliced part of the pumpkin, he decided to make a quick hand-pumped pumpkin stew.

WHAT YOU NEED

Ingredients

100 grams of flour
120 grams of pumpkin paste
120 grams of water
1/2 teaspoon of powder

How TO MADE The original pumpkin pie

Steps 1 to 4

1. The pumpkin

2. Flour, flour and water

3. Wash the pumpkin, peel it, and cut it into small pieces.

4. Put it in a bowl and add water.

Steps 5 to 8

5. Stir evenly

6. The flour is mixed with the powder and sifted into the pumpkin juice.

7. Mix into a uniform paste

8. Two-thirds filled in the mold

Steps 9 to 12

9. Boil in a pot for about 15 minutes.

10. The fire is extinguished.

11. A little cold.

12. Out of shape

Handy cooking tips

　　If you like sweets, you can add sugar according to your taste.The cooked dough should not be stored for a long time, it needs to be steamed immediately on the pan, in order to evaporate a loose soft steamed dough.