Corn pumpkin cake(yu mi nan gua bing )

Corn pumpkin cake

Introduction:

"It's a very healthy cake. It's very good to be a staple food. This time, only corn flour is used. The fried cake has a unique flavor. However, it's best to eat it while it's hot. After it's cold, it will become hard and taste bad."

Production steps:

Step 1: peel and flesh pumpkin, wipe into silk. I only used a small part of it

Step 2: put the shredded pumpkin into a bowl and add an egg.

Step 3: add appropriate amount of corn flour.

Step 4: add proper amount of water and mix well.

Step 5: brush oil thinly in the pot.

Step 6: put the corn flour and pumpkin paste into the pot.

Step 7: cover and slow cauterize.

Step 8: after soldering one side, turn it over carefully and then cook it again. After it is cooked, take it out of the pot.

Materials required:

Corn flour: 180g

Pumpkin: 40g

Egg: 1

Oil: right amount

Note: 1, pumpkin paste can also add a certain amount of flour, so the taste will be more delicate. 2. Pumpkin paste can also be put into the appropriate sugar, taste good. 3. Eat hot best, if cool, into the microwave to about one or two minutes to recover.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: Original

Chinese PinYin : Yu Mi Nan Gua Bing