Not only are the pies delicious and varied, but each also has a unique taste and texture that makes them perfect for making at home.

Here are a few ways to make the pies.

Pumpkin pie

INGREDIENTS:

Pumpkin

Flour

Carrots

wild gourd

Oil

salt

soy sauce

fungus

Steps to prepare:

1. Wash the pumpkin.

2. Peel and slice.

3. Steam in a steamer.

4. Stir into a puree.

5. Add the yeast and flour and form a smooth dough.

6. Allow the dough to rise until doubled in size.

7. Wash the watercress and carrot.

8. Soak the fungus.

9. Fry the eggs.

10. Shred the carrots.

11. Chop the fungus.

12. Remove the water from the wild rice squash.

13. Heat the carrots in hot water, remove and control the water.

14. Chop the wild rice squash and carrots.

15. Add the fried eggs and the prepared seasoning.

16. Mix the filling well.

17. Roll out the dough into long strips and cut it into small even-sized dough pieces.

18. Roll out into a large bun crust and wrap with the filling.

19. Wrap the pie.

20. Fry until golden brown on both sides.

Sweet Potato pie

Ingredients

Sweet potatoes

Vegetable filling

Cooking oil

Flour

Steps

1. Boil the water in a steamer, cut the sweet potatoes into pieces, and put them in the steamer to steam.

2. Mash the steamed sweet potatoes into a sweet potato puree.

3. Prepare the vegetable filling. Add the vegetable mixture to the mashed sweet potato and mix well.

4. Here is the mashed sweet potato and vegetable mixture.

5. Set aside a portion of the mashed sweet potato and vegetable mixture.

6. Prepare the flour, add an appropriate amount of flour to the mashed sweet potato and vegetable mixture and knead it into a sweet potato pie dough.

7. Cut the sweet potato pie dough into small pieces of sweet potato pie dough.

8. Press the sweet potato pie dough pieces into the sweet potato pie.

9. Heat the oil in a pan. Fry the sweet potato patties in the pan.

10. Turn over and fry the sweet potato patties after one side is cooked.

11. Continue frying the second batch of sweet potato patties.

12. Turn and fry the second batch on the opposite side of the pastry.

13. Fry all the sweet potato pies. Remove from the pan and serve.

Carrot pie

Ingredients.

2 carrots

Milk 170g

Flour 300g

1 handful of sweet potato vermicelli

yeast 2g

1 piece of ginger

Scallion 2 sticks

2 eggs

1 tsp salt

1 tsp chicken broth

Method.

1. Mix the milk, yeast, and flour and knead the dough for fermentation.

2. Shred the carrots and the ginger, chop the spring onions and soften and chop the vermicelli.

3. Heat the oil in a pan and scramble the eggs over high heat.

4. Add the carrots and vermicelli, chopped onion, and ginger, and stir-fry—season with salt, and chicken seasoning and mix in the eggs.

5. Ferment the dough until doubled in size, divide it into even balls and repeatedly knead until smooth, roll out to about the same thickness as the bun skin.

6. Put in the filling, pinch the edges together, and squeeze the edges with your tiger's mouth to close the mouth, press down, and leave for 30 minutes.

7. Brush an electric pie pan with oil and cook on a cold pan until golden brown.

Bean Paste Pie

INGREDIENTS

Flour

Peanut oil

Bean paste filling

Red beans

White sugar

Peanut oil

Method.

1. To prepare the red bean filling, cook the red beans in a pressure cooker with 3 times the water and stir in the sugar.

2. Heat oil in a pan and fry to remove the water.

3. Add the flour and warm water to form a dough. Divide the dough into small dough balls, about 2 dumpling skins, and roll out into a thin skin.

4. Add the bean paste filling, wrap it into a dumpling, turn it over and press down. Lightly grease a pan, and add the pie.