Cooking Steps

1. 

   Step1:Peel the pumpkin and dig the bag. Steam it in the pot. Mash it with a spoon after steamin

2. 

   Step2:Mix the medium gluten flour with the steamed pumpkin puree, knead it into a dough, wrap the plastic wrap on it and wake up for half an hour

3. 

   Step3:Roll out the dough and cut it into long strips about 1.5cm wide with a scraper. The length is optional

4. 

   Step4:As shown in the figur

5. 

   Step5:As shown in the figur

6. 

   Step6:Take the sushi roll curtain. Place the upper part as shown in the figure. Use the scraper to scrape down from top to bottom

7. 

   Step7:As shown in the figur

8. 

   Step8:As shown in the figur

9. 

   Step9:Pumpkin screw noodles are finished. The leftovers that can't be eaten in a meal are put into a fresh-keeping bag according to the amount of each meal. Sprinkle more flour in the fresh-keeping bag to prevent adhesion

10. 

    Step10:Cut the Bergamot into small pieces. You can change them into other vegetables

11. 

    Step11:Wash the tomato. Cross the top. Blanch in boiling water

12. 

    Step12:Peel and chop

13. 

    Step13:Foie gras is cut into small pieces. Pan without oil. Fry foie gras over low heat. A lot of oil is produced to nourish foie gras. ~ pan fry foie gras and put it in reserve

14. 

    Step14:Keep foie gras oil in the pot. Put in the tomato and stir fry to make the sand

15. 

    Step15:Put in the bergamot and stir fry; add in the high soup. Or put in hot water. Boil over high heat; put in the screw noodles. Boil over high heat and turn to low heat to boil the noodles.

16. 

    Step16:As shown in the figur

17. 

    Step17:Delicious bowl of hand rolled noodles finishe

18. 

    Step18:Deliciou