Cooking Steps

1. 

   Step1:Prepare 200g pumpkin, 3 eggs, 4 black fungu

2. 

   Step2:Peel the pumpkin, remove the gourd, clean it, cut it into slices first, then cut it into silk (my knife is too good. I cut the silk into strips)

3. 

   Step3:Put the shredded pumpkin into a large bowl. Add 2 tablespoons of salt. Mix with your hands. Marinate for 20 minutes. The shredded pumpkin will become soft and water will come out after being marinated

4. 

   Step4:Soak the black fungus in cold water, lift it up, sprinkle it into a spoon of raw meal, evenly grasp it, rinse it with water (the raw meal can easily take away the impurities adhered to the fungus). Tear the fungus up

5. 

   Step5:Squeeze the dried pumpkin shreds and shredded black fungus into a large bowl, pour in 5ml corn oil, mix well

6. 

   Step6:Knock the egg into the bowl. Add some squash water. Stir well. Pour it into the hot tebuconazole and kufeiluo vitamin pan

7. 

   Step7:Stir fry. Mash with a wooden spatula

8. 

   Step8:Add the scrambled eggs to pumpkin and black fungus. Add a little salt and chicken essence. Mix well to make stuffing

9. 

   Step9:200g flour + 110ml water + 5ml sugar + 5ml yeast, knead into dough, add 5ml corn oil, knead until smooth, cover with plastic film, ferment for 30min, take it out, press and exhaust, rub long strips

10. 

    Step10:Divide the dough into 10 parts

11. 

    Step11:Take a piece of dough, flatten it, roll it with a rolling pin to form a round skin with thin sides and thick middle part

12. 

    Step12:Take a spoon of stuffing and put it in

13. 

    Step13:Wrap the stuffing up like a bun

14. 

    Step14:Fill all the dough in turn

15. 

    Step15:Slightly flatten. Put some water on the middle of one side and stick black sesame on it

16. 

    Step16:Apply a thin layer of oil to the Le Kou Le Kou Ku Fei Luo vitamin pan. Heat it on a small fire. Put the sesame on the side of the pancake and put it into the pan. Leave a gap between the pancakes. Fry it on a small fire

17. 

    Step17:Watch the pie roll up slowly. Fry until golden, then turn over. Continue to fry on a small fire

18. 

    Step18:Fry both sides until golden brown, then turn them over twice respectively, till the skin is hard and crisp

19. 

    Step19:Put it on the oil absorption paper to absorb the oil after it is filled up

20. 

    Step20:Enjoy it while it's hot. It's crispy and delicious.