Cabbage Pumpkin Buns + Beef Radish Soup

Name: Cabbage Pumpkin Buns + Beef Radish Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork filling; Some cabbage; Some Rice noodles; Some Fungus; Some ginger; Some Dried shrimp; Some pumpkin; Some Flour; Baking powder yeast; Some Maggi Umami Juice; Some salt

by Jane Baby

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Recently, I have become addicted to making noodles. I have to lie quietly in the freezer with dumplings to make the buns feel at ease. Use cooked pumpkin to make the noodles. You don't need to add sugar in the flour to make the flour high. Just be careful to add less water. In autumn in Chengdu, the temperature in the room is no longer suitable for fermenting pasta, so I used the 2-liter yogurt machine at home as a fermenting barrel. The result was unexpectedly good, and I recommend it to everyone!

In fact, I tossed the pumpkin into stuffed buns. I can't taste any of the pumpkin taste anymore. It's just golden and beautiful, so let's add some nutrition to the buns! The red on top of the buns is the chopped pepper in the red oil dipped in chopped pepper. Recently, the addiction to spicy food is completely uncontrollable. "

Cabbage Pumpkin Buns + Beef Radish Soup

1. Add the pork filling to a small half bowl of water and beat vigorously, then add the ginger and shrimp skin and stir well.

2. Cabbage, fungus, and vermicelli are chopped into small pieces.

3. Season the pork filling with salt and Maggi umami sauce, then add cabbage, fungus, and vermicelli and stir well.

4. Cut the pumpkin into small pieces, put it in the microwave on high heat for about eight minutes, take it out and use a spoon to press it into pumpkin puree.