Pumpkin Silk Pie

Wheat flour 250g	Tender pumpkin Appropriate amount
Carrot Appropriate amount	Salt
Water

How to make pumpkin shredded cake

Step 1

Grate pumpkin and carrot, add salt and grind

Step 2

Catch it evenly and leave it for a while

Step 3

add a little powder

Step 4

Add water and mix well

Step 5

Add more powder

Step 6

Add water and mix well

Step 7

Be sure to add it again and again, so that it can be stirred more evenly. Finally, add salt to taste. I was afraid that it was not salty enough, so I added it several times. It turns out that I was right. Hehe, if it is still not salty enough in the end, you can eat it with dipping sauce. ~

Step 8

Grease a flat-bottomed non-stick pan with oil and heat over low heat

Step 9

Pour a spoonful into the pot. The temperature of the oil should not be too high, otherwise the bottom will be hard to spread at this time.

Step 10

Spread the batter slowly and make it as thin as possible. If there is any breakage, you can repair it, haha~ Then shake the pot and the cake can move all over, then you can turn it over. Both sides should turn golden brown~

Step 11

Finally cooked beautifully Pumpkin shredded cake cooking tips

1. Water will come out when pickling pumpkin shreds and carrot shreds. In order to save time, I added some flour the night before and added a little more flour the next morning. In short, don’t make it too watery~ If you want it on the spot If it’s fried, stir it and fry it immediately. Don’t wait for the water to come out~ 2. When frying, try to spread it as thin as possible. If it is thick, it will not be cooked easily. If it is really thick, it will need to be fried for a while, and it must be around the periphery. Add a little more oil to prevent burning