Pumpkin vegetarian fillings
By SabrinaLynch
In the past, glutinous rice was used to make roast cakes, which were delicious. I just happened to have more pumpkin filling when I made dumplings yesterday, so I gave it a match and made pumpkin vegetarian stuffing. The delicious shrimp skin, the tender and smooth pumpkin, and the fragrance of mushrooms gave me a unique taste.
Recipe Recommendations
- pumpkin appropriate amount
- mushrooms appropriate amount
- fungus appropriate amount
- shrimp skin appropriate amount
- green onions appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- corn oil appropriate amount
- pepper powder appropriate amount
- ginger powder appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Pumpkin vegetarian fillings
1
Chop mushrooms, fungus, and green onions, add all seasonings and mix well.
2
Add the shredded pumpkin and shrimp skin (place the shrimp skin in the net and wash with water).
3
Mix all well.
4
Add appropriate amount of warm water to make dough.
5
Take a piece of dough and knead it into a long strip.
6
Divide into flour.
7
Roll it into dough and wrap it in filling (the rolling pin is not strong, and the rolling does not look like a steamed bun).
8
Squeeze the tiger's mouth tightly and turn it into a roasted bun.
9
Put the wrapped roast into the pot.
10
Bring to a boil over high heat and steam for 8-10 minutes, steam for 2 minutes, and take out.