Two-color bag

Overview

I often like to use color to create a variety of different staples. Today, I learned this method from my mother when I was a child. Life was poor at that time, and there was little flour. I remember that my mother often made coarse grains and made them finely. She often made white flour, mixed it with a portion of cornmeal, rolled out the dough, spread the cornmeal evenly on the dough, rolled it up, and cut the buns. It was very beautiful. The neighbors were very envious of the delicacies we had in our hands when we were children... New Year is coming soon, and I think of my mother in heaven...

Tags

• staple food
• home cooking
• children
• breakfast
• chicken essence
• cooking wine
• edible oil
• five spice powder
• flour
• onion and ginger
• pork stuffing
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients for making the dough, steam the pumpkin and mash it.

2. 2 Knead into two doughs, one of which is made with pumpkin puree.

3. 3 Roll the dough into two pieces and set aside.

4. 4 Overlap the two pieces together and roll up from one side.

5. 5 Roll into desired size roll.

6. 6 And good stuffing.

7. 7 Can be cut into steamed buns.

8. 8 Wrap into buns.

9. 9 Steamed buns.

10. 10 Knife-cut steamed buns.

11. 11 Fry for twelve minutes.

12. 12 Steamed Daojie steamed buns.