1. The white pumpkin I used, hand fast, forgot to take the picture. Don't use that kind of doughy and sweet old pumpkin. Peel, cut into pieces, remove the flesh, and rub silk.
2. Add a spoonful of salt and stir well to make the soup. Take out a fist ball and place it on the dipping cloth or gauze, and squeeze out the soup. If the soup is too much, the texture will become chaotic, and the noodles will be a little watery if the soup is too little. It's almost the same if the volume is reduced by about half.
3. Add two tablespoons of salt to the squeezed dish, or not add it. The dipping sauce is delicious. Add thirteen chives, chopped green onion, and add a spoon of oil. The oil can be added or not. It is best to add more squeezing water.
4. Add half a bowl of flour and stir well.
5. The pancakes are ready to be served. Electric baking pans and pans are fine. Put the oil and heat, remove a piece of dough, press it evenly, the thickness is about 0.5-1cm. This size depends on personal habits, and so does the thickness.
6. This size depends on personal habits, and so does the thickness. This food is more oily, and it will be more fragrant when fried with more oil. It's slow to ripen, don't worry, try to turn as little as possible.
7. When both sides are golden brown, they can be out of the pot.
8. Light soy sauce, vinegar, and crushed minced garlic, stir together, not sour, you can also add some cool boiled. Light soy sauce is delicious, and it depends on personal taste with or without salt. The noodles are relatively light, so the dipping sauce should be appropriate.
9. Full of flavor, very delicious!
Tips:I like a lot of vegetables, so I added half a bowl of flour, just enough to knead the vegetables into a ball. If you like more noodles, you can add more flour. I think it’s enough if I have a little bit of food, I don’t need too much, so I don’t need to squeeze water. Just add flour directly. It takes time to make pancakes. Don’t turn them too frequently. They are not easy to form and will break.
