2. Scrape off the pumpkin skin, rub it into silk with a brush, and cut it slightly with a knife.

3, onion and garlic are finely chopped, and half a pepper is also finely chopped (or not).

4. Take a proper amount of soaked vermicelli and cut it into small pieces.

5, hot pot cold oil, put a tablespoon of oil in the wok, first stir-fry the pepper powder a few times, then stir-fry the pumpkin shreds, add vermicelli, chopped green onion and garlic, and turn off the heat. The frying process is very fast and does not need to be cooked. Let it cool, add spiced powder, ginger powder, a little soy sauce and 4g salt for later use.

6. 250g of flour, add142g of water and1.5g of yeast to make a soft dough without fermentation. Directly rub the strip, cut the agent, roll it into noodles, and open the package.

7, this amount of stuffing, a * * * package 8 buns. 250g flour is just right for this filling (I'm afraid there are too many fillings, so I added an extra handful of noodles when I mixed the flour. One more dose, "twist a flower roll".

8. After wrapping, cover the cloth until the steamed stuffed bun becomes light. Put boiling water on the pot, start the car in a big fire, turn to a medium fire, and keep the steam overflowing. It takes 14 minutes.

9. When the time comes, turn off the fire and lift the cover directly. Steamed buns are all soft.