Pumpkin noodle soup with oily aroma

Overview

How to cook Pumpkin noodle soup with oily aroma at home

Peel and remove the flesh from the pumpkin, wash it and cut it into small pieces. Steam it in a steamer for ten minutes, then take it out and let it cool for later use!
After it cools down, knead it into a fine paste! Microwave for another five minutes! (Because if you permed it before, you couldn’t knead the mud)
Warmed pumpkin puree plus flour! (Be careful of hot hands)
Just as soft as dumpling noodles! Wake up for five minutes before kneading
Sprinkle less baking soda!
After kneading into a smooth dough, let it rest for another five minutes!
Divide the risen dough into small dough pieces
All the dough is rolled out! As shown in the figure
When the oil in the pot is hot and smoking (put the chopsticks into the bottom of the pot and small bubbles will appear under the bottom of the pot), add the rolled dough and fry until it turns color and quickly turn it over!
The overturned pancake will be scooped up into a big bag, just take it out! (The frying process takes up to three seconds, including the front and back)
Fry all the dough in turn! The pancakes fresh out of the pan are all fat! But it will collapse soon!
The final picture of the finished product😄