Pumpkin
By VicentaLakin
The most famous is the Chauzhou Puff. But everything in Guangdong is different. It tastes like my mother's. Remember when I was little, under Grandma's yellow-skin tree, my mom poured water and asked me to mix it with chopsticks. This powder doesn't have the beauty and taste of a hotel, but it smells like memories to me。
Recipe Recommendations
- pure raw flour 500 grams
- pork 500 grams
- corn 250 grams
- winter mushroom 50 grams
- green onion appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- salt appropriate amount
Steps for Pumpkin
1
This step is a bit complicated. One, with some powdered water, it's boiled into a paste (which is, in fact, a real paste, which is used in ancient times) about a bowl. Two, pour the freshly boiled paste into the powder and mix it quickly. Three, the noodles aren't hot enough to start rubbing them. Remember to be careful with the burns. Scratch like a picture on it。
2
Take a little noodle and put one of the knives on the skin. Remember to put oil where the pressure is。
3
Put pork, mushrooms, corn pickles. Of course you can if you like other materials。
4
Now we're packing. We're usually wrapped in little moons. Before the bag, however, oiled and adhesive on the bottom of the plate。
5
Pack the skin quickly, or it'll be hard。
6
Let's go to the pot for 8 to 10 minutes。