It is time for pumpkin again. I love to use pumpkin to cook different dishes. Just last week I saw a Chinese square cake that was made of pumpkin and I like it so much. So I decided to make one bases on the original recipe with some changes.

Pumpkin 500g

Coconut milk 1 1/4 cup

Milk powder 10g

Gelatin 2 bags (15g)

Sugar 1/3 cup

Heavy cream 75g

Steam the pumpkin with skin on until it is fork tender about 12 minutes. Use a spoon to scoop the pumpkin meat out the skin. I prefer to do it this way instead of cutting the hard skin off before cooking.

Puree the pumpkin in a blender with coconut milk and sugar for 3 minutes, at the end add the gelatin and mix well.

Use an electronic mixer to whip the heavy cream and milk powder until it is in stiff form.

Wait till the pumpkin puree cools down, mix in the whipped cream and pour it in a container. Cool it in a refrigerator for 2 hours. Cut into any kind of sharp you like when serve.

The purple one in the middle is made of purple sweet potato by using the same recipe.

又到吃南瓜的季节了。我喜歡用南瓜來做不同的菜。就在上周我在网上看到用南瓜做的中國方糕，我非常喜歡所以我決定按原来的食譜做一些更改来做我的南瓜方糕。

南瓜 500g

椰奶 11/4 杯

奶粉 10 g

明膠 2 袋 (15 g)

糖 1/3 杯

奶油 75 克

蒸带皮的南瓜到熟大約 12 分鐘。用勺子舀出南瓜肉。我更願意以這種方式取肉而不是在烹飪之前切斷堅硬的皮。

在搅拌器里放入椰奶，糖和南瓜泥搅拌3 分鐘，最后添加明膠。

把奶油和奶粉一起打成固状备用。

等到南瓜泥冷卻下來，拌入固状鮮奶油搅拌好后放在冰箱裡冻 2 個小時。吃时切成任何一種你喜歡的形状。

中间紫色的是根据同样的食谱用紫薯做的。

Ingredients:

1 large onion, cut into 1/4-inch slices 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 egg

1 cup milk, or as needed 3/4 cup dry bread crumbs seasoned salt to taste 1 quart oil for frying, or as needed

Directions:

1.	Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2.	Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3.	Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
	Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve. I use the same method above for squid and shrimp; however I used shredded coco nut for shrimp so they will have different flavors. I got this recipe from All recipes.com. It is really good. Hope you will like it too. 主要成份： 1 個大洋蔥，切成 1/4 英寸的薄片 1 又 1/4 杯麵粉 1 茶匙泡打粉 1 茶匙鹽 1 個雞蛋一杯牛奶， 3/4 杯乾麵包屑 調味的鹽 1 夸脫油來煎炸食物， 1.油热到365 華氏度 （185 攝氏度）。 2.洋蔥切片，待用。在一個小碗裡攪拌麵粉、 泡打粉和鹽。 3. 把洋蔥切片放在麵粉混合物直到所有的面都混到粉 ；撥出。使用一個餐叉入麵粉攪拌雞蛋和牛奶。蘸麵糊，然後放架子上晾乾直到麵糊停止滴下来。鐵絲網架下放一張鋁箔纸可能容易清理。麵包 糠鋪在盤子或淺盤裡。洋葱環一一次放入麵包屑，包上麵包屑。重複與其余的洋葱環。 4.酥炸 2 至 3 分鐘，或直到金黃色。放到紙巾上吸乾油。調味鹽，調味，裝盤 我用了一样的面糊包鱿鱼和虾，但我用了椰子粉包虾,这样可以吃到不同的口味了。