Fried pumpkin stuffing(nan gua su xian shao mai )

Fried pumpkin stuffing

Introduction:

"Every time I make rice, I will deliberately make one more bowl, and save it for the next day to make fried rice with eggs. In addition, my favorite vegetables are very delicious. But today, I used the leftover rice to cook plain stuffing. Generally, I use glutinous rice for cooking. Maybe it's to increase the viscosity of glutinous rice. I don't think it's too loose when I wrap it. My rice is also very sticky, so I use it to replace glutinous rice. The effect is the same. In addition, with pumpkin mud and noodles, the self feeling is very good

Production steps:

Step 1: mash the steamed pumpkin

Step 2: cover with flour and dough for 30 minutes

Step 3: scrambled eggs

Step 4: cut mushroom, coriander and carrot separately

Step 5: then pour into the egg pan

Step 6: add oil, stir fry raw soy sauce evenly

Step 7: pour in the remaining rice

Step 8: stir evenly and the filling is ready

Step 9: cut the dough into small pieces and flatten it

Step 10: roll into dumpling skin

Step 11: pack the stuffing

Step 12: do it in turn

Step 13: slice the carrots into a steamer

Step 14: put the roasted embryos on the carrot slices

Step 15: steam over medium heat for 10 minutes

Materials required:

Flour: 250g

Pumpkin puree: 150g

Egg: 1

Mushroom: 8

Coriander: 50g

Carrot: half

Soy sauce: moderate

Oyster sauce: right amount

Note: fillings are basically cooked, so just steam for a few minutes.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Nan Gua Su Xian Shao Mai