1. Peel and seed the pumpkin and cut into thin slices. Put it in a microwave oven and bite on high heat for five minutes.
2. After the pumpkin is softened, let it cool, add flour, cumin, chicken powder and salt and pepper.
3. Add appropriate amount of water according to the water absorption of the flour to form a softer dough.
4. Divide the dough into two, roll out, spread 5ml of corn oil, and sprinkle with chopped green onion.
5. Roll up from top to bottom.
6. Squeeze it, roll it up from top to bottom, and press it flat.
7. Roll into a circle.
8. Pour the remaining 5ml corn oil into the pot and put the pancakes in a small fire.
9. Turn it over when it is golden on one side.
10. Take out the pancakes after they are golden on both sides.
11. The remaining oil in the pan is used to fry an egg. Peel and shred the potatoes, and stir-fry the shreds a little.
12. Fry the eggs until both sides are ripe, and the potato shreds are also cooked.
13. Wash the spinach, and boil the soup in a pot.
14. Put the sweet noodle sauce and bean paste in a bowl and mix into a sauce.
15. Take a piece of cake, spread the sauce evenly, and place the spinach.
16. Put potato shreds.
17. Put the fried eggs.
18. Just roll it up.
Tips:1. Sweet noodle paste and bean paste are only slightly salty, not too salty.
2. The pancakes should be lightly fired throughout.
3. The amount of corn oil increases or decreases according to actual conditions.
