Kuaishou's hometown taste--caiping

Overview

The ones in my hometown are called vegetable steamed buns. My mother often made them. They can be used as staple food or as a side dish. I have never made them since I left my hometown. Yesterday, I went to Jinxiu Dadi to buy seafood. My husband picked out two tender pumpkins. Last night, I said I would make vegetable steamed buns tomorrow. , haha, when I got home at 5:40, I asked my mother on the phone what temperature water should be used to mix the noodles, then kneaded the noodles, prepared the fillings, rolled the noodles, pancakes, and added mung bean soup, it was ready in fifty minutes, less oil, healthy and delicious quick-style steamed buns

Tags

• pasta
• cake
• flour
• garlic
• onions
• tender pumpkin

Ingredients

Steps

1. 1 Mix the noodles with water at about 50 degrees Celsius, let them wake up for a while, and divide them into duck egg-sized noodles

   

2. 2 Shred the pumpkin, add onion and garlic, add oil and five-spice powder and mix well. Add salt when putting it on the dough to prevent water from coming out

   

3. 3 Roll out a piece of dough

   

4. 4 Spread the filling evenly, leaving a small side, then put another piece of dough and press it tightly

   

5. 5 Pour oil into a pan or frying pan, add vegetable buns, and wait for five to four to five minutes until both sides have been flipped

   

6. 6 Finished product

   

7. 7 Cut and serve on a plate

   

8. 8 Added salted duck eggs and chicken fungus sauce, of course you can omit it, that is the original fragrant pumpkin shreds

   

9. 9 Are you good at eating?

   

10. 10 Paired with red bean and mung bean barley water, it's perfect.