Autumn happens to be the season when many pumpkins are on the market. Autumn pumpkin is soft, waxy and sweet, and the price is cheap, as long as 1-2 yuan money is a catty. Eating pumpkin in autumn and winter is good for your health. Because pumpkin contains a lot of carotene, it has the effect of protecting eyesight; Arabic gum can protect gastric mucosa; Vitamin c can make the skin fresh and tender; In addition, pumpkin also contains a lot of minerals. There are many ways to eat pumpkins, such as eating them raw, cooking porridge, steaming them, making pumpkin cakes and pumpkin buns, stuffing them, making pies and making jiaozi. With pumpkin as stuffing, the ingredients are delicious and fragrant. Below, the friends of the little chef share a method of filling jiaozi with pumpkin.

Prepare pumpkin jiaozi's food in advance: pumpkin, fungus, shrimp skin, raw eggs, carrots, soy sauce, salt, sesame oil and vegetable oil. How to do it: Many people say that the first step in making jiaozi is to prepare the stuffing, which is actually incorrect. To be a jiaozi, the first step should be kneading dough. Because the mixed flour must wake up for more than ten minutes, protein in wheat flour can produce water gluten, and the batter is more malleable, smoother to eat and more malleable. When kneading dough, it is more convenient to put wheat flour into a slightly larger pottery basin. Divide a small amount of rice, add cold water to the basin, stir it into filaments, and start to synthesize batter. After the dough is lumped, dip some dough and water into your hands and knead it into a fist. Press the batter hard until the surface of the batter is smooth and non-sticky. Wake up the sealing performance after the batter is mixed 15 minutes. Prepare a tender pumpkin, wash the surface with salt water, then rub it into filaments with a silk scarf, cut it twice with a knife, cut the pumpkin filaments into 2 cm long sections and put them in a basin for later use.

Prepare a handful of black fungus in advance, wash it, steam it with clear water, and then chop it up for later use; Wash carrots, peel them, and rub them into filaments with silk scarves for later use; Beat two eggs in a bowl, add salt and mix well. Take out the pan and cool to get oil. After the oil is boiled, pour in the egg liquid, stir it quickly with chopsticks into broken eggs, fry it and let it cool for later use. Put shredded pumpkin, shredded carrot, shredded fungus, shredded egg and shredded shrimp into a container, first add vegetable oil and mix well, coat the fruits and vegetables with a layer of oil to lock the moisture in the fruits and vegetables. Add salt, soy sauce and sesame oil and mix well. The stuffing is well mixed. After rolling the dumpling skin, add the stuffing and wrap it into jiaozi in your favorite shape. When cooking jiaozi, be sure to add enough water. When the water boils, add a teaspoon of salt. After the salt is dissolved, go to jiaozi. The content of potassium ion and chloride ion in salt will improve the ductility and elasticity of water gluten, and jiaozi will not stick to the skin, and its color is bright. After jiaozi is put into the pot, cover the lid. When they are popular and boiled, add half a bowl of cold water before cooking. After jiaozi's skin bulges, it can be cooked.