Name: Pumpkin Burning Plum
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 300g Glutinous rice; 150g pumpkin; pork; 15g oil; 1.5g salt; 3g black pepper powder; 10g Chives; 1 piece ginger; 4s Flower Mushroom; 100g celery

Pumpkin Burning Plum

by Xiancao'er

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

There is not much difference between the roasted plum in Wuhan and the roasted wheat in the north. The difference is that the roasted plum in Wuhan is very colorful. The heavy oil is filled with cloves, mushrooms and bamboo shoots, and there is a beautiful seasoning-"black pepper". The black pepper is a bit spicy, but the taste is really fragrant and creamy.
In order to enhance the toughness of the noodles, this pumpkin noodle roasted plum uses freshly cooked pumpkin to scald the noodles and add a mass of cold water noodles. It has a unique taste and is sweeter and more glutinous in your mouth. When making this kind of roasted plum, the weather is hot, too greasy and easy to hurt the spleen and stomach, so there is not too much fat, but the taste is definitely the black pepper flavored Wuhan roasted plum.

Pumpkin Burning Plum

1. Prepare the ingredients.

2. Wash, peel and slice the pumpkin, put it in a microwave bag, and bite it in the microwave for 4 minutes.

3. Crush the piping hot pumpkin with a rolling pin and put it in 400 flour.

4. Pour in boiling water to blanch the noodles and knead into a dough for later use.

5. Add 100 grams of flour to cold water and mix well.

6. The pumpkin hot dough is mixed with the white dough.

7. Knead well and set aside.

8. After washing the glutinous rice, soak for 6 hours and drain.

9. Steamed in water.

10. Let cool for later use.

11. Soak the shiitake mushrooms in cold water, chop the pork into minced pieces, and cut the shiitake mushrooms, celery, and ginger into small cubes.

12. Heat the pan with oil. When the oil is hot, pour in the pork and stir-fry. Add celery and stir well.

13. Pour in the mushrooms and stir-fry, season with salt.

14. Add the steamed glutinous rice and mix well.

15. Add ginger, spring onions, and 3 teaspoons of black pepper to make the plum filling.

16. Divide the dough into small doses.

17. Roll into a disc shape.

18. Pack the stuffing.
The cooking method of plum skin is similar to that of dumpling skin. Use hot noodles to roll out a round slice with a lotus leaf-like edge (you need a special mallet to roll it out).

19. Fold the five fingers together and squeeze it into a raw plum embryo.

20. The cooked part is roasted plum embryo.

21. Put it in a pot of boiling water and steam for 10 minutes to cook.

Tips:
1. Sticky glutinous rice is difficult to digest, and people with phlegm heat and stomach problems should not eat it.
2. The elderly and children should eat less glutinous rice food.