1. Prepare ground ham, chopped green onion and cooked white sesame seeds.
2. Steam the pumpkin and let it cool slightly, crush it into a puree, and stir in the yeast powder.
3. Mix the pumpkin puree with the flour and use chopsticks to stir it into a flocculent shape.
4. Add a small amount of water or no water as needed, and make a Sanguang dough by hand.
5. Cover the lid and leave it in a warm place to ferment until it doubles in size.
6. Fully knead the dough and fully exhaust.
7. Roll out into large flakes.
8. Spread a layer of oil, sprinkle a layer of salt, and evenly spread ham, chopped green onion and white sesame seeds.
9. Roll up.
10. Cut into sections.
11. The two sets are superimposed up and down, and then pressed with a chopstick.
12. Put it in the steamer, cover and let stand for 15 minutes, steam for 30 minutes on high heat, turn off the heat and open the lid for another two or three minutes.
13. Take out the pan and serve.
14. Come to beautify it again.
Tips:Water comes out when the pumpkin is steamed, so judge whether to add water when making the noodles.
