You wouldn't expect that two eggs in a pumpkin can make a delicacy that children dream of. This recipe is really delicious, you can't buy it in many places, and the key method is very simple.

Prepare a piece of old pumpkin, about 300 grams, clean it and cut off the skin, don't get old. Pumpkin is rich in vitamin A, vitamin C, vitamin E and other nutrients, which can be eaten more for the children at home, which has many benefits for the body.

Cut it in half from the middle, then cut it into small pieces, and remove the melon pulp inside, otherwise it will easily affect the taste. Then change the knife and cut it into thick slices, try to cut it thinner, so that it will cook faster.

After all the cuts, put them into a large plate, tidy them up, spread them evenly, put them in the steaming drawer, buckle the lid, and turn on the high heat to steam the pumpkin thoroughly.

After the pumpkin is steamed, pour it into a large bowl, then beat two eggs into it, stir well with chopsticks, so that the pumpkin and the egg are completely mixed together, you can stir it for a while here, and stir the pumpkin until it is a more delicate paste like in the video.

Then pour 500 grams of flour into it, pour a bag of highly active yeast powder into it, and mix well with chopsticks, no need to add a drop of water here. 0 grams of pumpkin and 0 grams of flour are added, which is just the right ratio. Finally, stir until the dough is like this, and then knead it into a dough.

After the dough is kneaded, there is no need to proofing it here, take it out directly, put it on the top of the mat, and then knead it repeatedly to knead the dough and knead it evenly, which is a very critical step. If you want to make the pasta strong and delicious, you must knead the dough in place. I kneaded it for about 5 minutes.

After kneading the dough smoothly, knead it directly into long strips, and then cut it into small dough of uniform size. When all the dough is cut, take out one of the dough agents, make the incisions on both sides side up and face down, and press it flat.

Take out the ancestral rolling pin and roll it out into a thin, uniform sheet of dough, like this. Add two spoonfuls of sugar and red beans, and if you like sweet, you can put more and wrap it up like a bun. After wrapping, put it on the mat and press it flat.

Next, wrap the remaining noodles in turn. Once all is wrapped, use a rolling pin to roll it into an oval shape. Once it is rolled out, slowly roll it up from one end to make a green billet like this.

After all the rolls are rolled up, they are evenly stacked in the steaming drawer, leaving a little space in the middle of each green billet to avoid sticking together during the fermentation process.

Heat the water in the pot to about 40-0 degrees in advance, put the steaming drawer on it, don't rush to open the fire, close the lid and let it rise twice as big.

After waking up, the volume has obviously become much larger, and it proves that the proofing is good when you hold it in your hand. Buckle the lid and steam on high heat for fifteen minutes.

Don't be in a hurry when the time is up, open the lid and simmer for 3 minutes before removing from the pot.

It's so beautiful, and a fresh smell of pumpkin hits my nose. The pumpkin and red bean rolls that come out of this way are really beautiful and delicious, and they are sweet and fluffy. The children at home who have just come out of the pot have eaten several in one go, adding pumpkin and eggs, which is soft and delicate, with a faint sweet pumpkin and egg fragrance. The red beans inside taste sweet but not greasy, soft and smooth. You can make more at one time, which can be used as breakfast and as a snack and dessert for children. When you eat it, you can put it in a pot and heat it up, and it's more than addictive to eat layer by layer like this.

Families who like to eat pasta can try this method to ensure that the adults and children in the family will rush to eat it after the pot is cooked.