Pumpkin's hand
By VicentaLakin
Today's pumpkin beverage is a pumpkin's paste, a root, a strip, a bit of "white mouth" and a sweet stick. This is the sweet taste of pumpkins and the sweet taste of flour chewing in its mouth. They usually eat first and ignore this natural taste. Pumpkin harvests, so that all three of our winter meals will have pumpkin elements, bright as a ray of sunshine, bright as eyes, warm as stomachs, strong as a healing arm。
Recipe Recommendations
- medium-gluten flour 200 grams
- pumpkin puree 120 grams左右
- Chinese cabbage 4 tablets
- oil appropriate amount
- salt appropriate amount
- soy sauce a little
- soy sauce a little
Steps for Pumpkin's hand
1
Pumpkin piece。
2
Go skin to seed, cut Tiny, steam 12-15 minutes。
3
Pumpkin mud with cuisine sticks。
4
Mid-banded flour and pumpkin mud ready。
5
The water intake of flour is not the same as that of pumpkins, with the addition of pumpkin mud by 60 per cent of the flour volume; the hand paste requires a bit more hard, so it is appropriate to add pumpkin mud to the face condition。
6
Pumpkin mud may be fully mixed with flour, with no visible dry flour on the base of the face。
7
Scratch a little bit of the dough in the tub。
8
It takes about three to five minutes, depending on the strength of the individual, to rub the face on the board, which is smooth and smooth, and it reduces the strength of the face, so that the face can be covered。
9
A small amount of flour is placed on the panel, the flour is turned into some three-to-five mm thick noodles, the thickness determines the thickness and taste of the noodles and adjusts the thickness to the preferences。
10
If you want the skin to be thin, you can put it on the scepter, and you can press it to the front; assuming the face is a quadrilateral, it needs to be rolled from four directions to another, so that it can be organized。
11
Scattered corn paste on half of the face; corn paste particles are larger than flour, increasing air flow between the skins while snorting and preventing the stickling of the face and noodles。
12
Then we'll put corn on half the face。
13
Then turn around, and the width of the face depends on the hand。
14
Scratch the face into a noodle, the width of which is fine, and the noodle with the corn noodles. Get up and put it on the endboard, and the surface is covered with corn cover or covered with fresh bags to keep it dry。
15
Here's the cooking: pork pie and cabbage are ready; it's not limited to these materials and can be adapted to taste and seasons。
16
The cabbage's tied to the cheesy。
17
Pump oil in the frying pan. First, the meat platinum is decorated。
18
It's only good and tasteful when the cabbage is in the pot, salt, soy sauce, raw, softer soup, half a bowl of water, more soup and noodles。
19
When cooking, water is boiled, the noodles are boiled in the pot and the fire boils。
20
Noodles are too cold in a cool water basin to keep them dry, or can be picked directly from the soup pan, commonly known as the "Pet Pick"。
21
Pumpkin's hands and the luminous noodles are so tough, they won't get tiredPumpkin's hand Make Tips
The noodles are all muddled with pumpkins, which contain starch and fibre, thus reducing the condensity of the condensation; they are slightly different from those of the pasta that are covered with fresh water, but their proportions are still very chewy; and they are sorely salty, salty and spicy。