Pumpkin Cool Skin

Name: Pumpkin Cool Skin
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g pumpkin; 500g water; 60g Flour; 20g starch; 2g garlic; 20g Cucumber; 5g Soy sauce; 5g Vinegar; 1 tablespoon Chili oil

by Xi's Foodie

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

When it’s hot, my family likes to make noodles. The cheeks are smooth and topped with red chili oil. It’s really delicious. I used to eat pure white noodles. Today I make a distinctive yellow noodle. It’s not the pigment but pumpkin. Do it! The taste is soft and waxy, not as strong as pure flour, but a bit soft and sweet, suitable for children to eat""

Ingredients

200g Pumpkin
500g Water
60g Flour
20g Starch
2g Garlic
20g Cucumber
5g Soy Sauce
5g Vinegar
1 tablespoon Chili Oil

Pumpkin Cool Skin

1. Pumpkin peeled and diced

2. Add water to cook

3. Make a pumpkin paste with water

4. Add some flour and stir well

5. Add a small amount of starch and stir to make a flowable batter

6. Brush a layer of oil in the Liangpi gong

7. Spoon a spoonful of batter into boiling water and steam on high heat for 3 minutes

8. Take it off after letting cool

9. Beautiful pumpkin dough

10. Cut into thin strips

11. Prepare the accessories: cucumber shreds, garlic mash, light soy sauce, vinegar, chili oil

12. Ready to eat

Tips:
Tips: The batter should be stirred up to 30 minutes before eating. Don’t take it off in a hurry and wait for it to cool. Otherwise, it’s too soft to take.