1. Steam the pumpkin in a regular pressure cooker for half an hour. Take it out and stir evenly with chopsticks. Add barley flour and bread crumbs next to it.
2. Knead the dough and put the bread crumbs to squash, because the barley flour I use can be thicker and stick to the bread crumbs when it is appropriate to make the noodles. In pursuit of health, I don't have to add anything else.
3. Just stick it evenly.
4. Put it on a plate and set aside.
5. I have made a lot of it, and I can’t finish it and put it in the refrigerator to pair it with afternoon tea or breakfast.
6. Heat the pan with oil.
7. Fry the pancakes until golden brown on both sides.
8. Out of the pot.
9. It's so fragrant! It has a puffy texture, not so sticky, and a different taste!
Tips:It was done in the afternoon, and the small pumpkin is finally finished. I like it anyway. Can it be steamed or baked later? This is my idea 😄
