Spring cake material: pumpkin chickpea flour 95g, pumpkin flour 5g (flour+pumpkin juice can also be used) and water 55ml.

Practice:

1. Add water to the flour little by little, stir it into a flocculent shape, knead it into a dough, cover it with plastic wrap and wake it for 5 minutes.

2. Become a little soft and knead into a smooth dough.

3. Smooth all sides, cover with plastic wrap and wake for 20 minutes.

4. Evenly knead into long strips, divide the comments into 8 parts and press them into small circles.

5. Roll it into the size of dumpling skin, brush each layer with oil and pile it up, and the top layer is not brushed with oil.

6. Gently press the flattening point, roll it thin with a rolling pin, first roll it in the middle and then roll it around, not too hard.

7. Boil the pot with water and steam on the steamer for 6 minutes.

8. Open it gently without burning your hands, and remember to cover it.

Baobao shredded pork in Beijing sauce

Ingredients: pork tenderloin and onion.

Practice:

1. Shred pork tenderloin, add ginger powder, a little onion, a little baby soy sauce, a little starch, and marinate it evenly 15 minutes or more.

2. Cool the oil in a hot pan, add the shredded pork and stir-fry to change color, and add the baby bean paste to stir-fry evenly.

3. Add a little starch water, stir well and pour it into the fried sticky package.