Four Pumpkins—pumpkin Scallion Pancakes
1.
Peel and scrape the pumpkin, wash and cut into thin slices, put it in a pot and steam for 10 minutes.
2.
Wash the green onions and chop them into minced froth, put an appropriate amount of cinnamon powder and salt, and mix well.
3.
Press it into pumpkin puree while it is hot, and stir with chopsticks while adding flour, until kneaded into a smooth dough.
4.
Cover the dough with plastic wrap and wake for 15 minutes, then divide it into 8 portions.
5.
Roll a portion of the dough into thin slices, spread the lard, and sprinkle with chopped green onion.
6.
Roll it up along one side and rub it long.
7.
Roll the long noodles in one direction to form a dough.
8.
Put an appropriate amount of oil in the pan, roll out the cake embryo and fry in the pan over low heat.
9.
Fry the pie on both sides until golden brown before serving.
Tips:
1. Water will come out after salting onion, so you have to wait until you wipe the noodles before adding salt.
2. You can use other cooking oil to wipe the noodles without lard.
3. Do not add water when making the noodles. The amount of flour should be determined according to the moisture content of the pumpkin puree.
4. Cakes need to be hot noodles, so add flour while the pumpkin puree is hot. The dough is softer and the cakes are more delicious.
