condiments
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Pumpkin100g
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400g glutinous rice dumplings
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A handful of celery leaves
condiments
refined sugar
30 grams
Method for making chestnut pumpkin
1.
All the ingredients are ready.
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2.
Peel the pumpkin, remove the pulp, wash and slice it, and steam it in the pot.
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3.
Add a little water to celery leaves and put them into a cooking machine to make juice.
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4.
Celery juice filter, remove residue, and keep juice for later use.
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5.
Mix pumpkin and glutinous rice flour, add 15g sugar and knead into dough.
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6.
Add the remaining 200g glutinous rice flour into celery juice to form green dough.
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7.
Chestnut stuffing is ready, take it out of the packaging bag.
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8.
Divide them into 13 powder with the same size.
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9.
Pumpkin dough is also divided into 13 flour agents with the same size and kneaded round.
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10.
Take a dough, flatten it with your palm, then knead it into a thin disc with your thumb and forefinger, put the chestnut stuffing in the middle of the disc, wrap it, and carefully knead it into a smooth ball with your palm.
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1 1.
Press the thread on it with a toothpick.
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12.
Take a small piece of green dough and put it on it as a pedicle.
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13.
The remaining green dough is rounded, squashed, arranged into drops, and leaves are pressed out with toothpicks.
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14.
Brush the oil on the steamer and put all the embryos on the steamer.
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15.
Steam on high fire 15 minutes.
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Chestnut pumpkin finished product map
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Cooking tips
You can also fry it, but the oil temperature should be lower to avoid undercooked inside.