Pumpkin noodles:
Pumpkin 200 grams
500 grams of flour
Two eggs
4-5 shallots
2 porcelain spoons with soy sauce.
A little pepper
A little sesame oil
Millet pepper 1
1) Peel and cut the pumpkin, steam it in a steamer for about 20 minutes until it is cooked, drain the water and let it cool.
2) Beat 2 eggs into flour, add steamed pumpkin, add 2g salt (salt makes noodles stronger), and knead into dough. Pumpkin contains more water, so don't add water first. If the dough is thin, flour can be added; if it is hard, a little water can be added.
3) Knead the dough to "three lights" (hand light, basin light and surface light), cover it with plastic wrap and let it stand for 30 minutes.
4) Knead the dough again, sprinkle flour on the chopping board, divide the dough into equal parts according to the size of the chopping board, roll it with a rolling pin into a dough sheet with a thickness of 1.5 mm, and sprinkle flour several times to prevent adhesion.
5) Sprinkle flour on both sides of the dough sheet, fold it, and cut the folded dough sheet into uniform strips with a knife.
6) Sprinkle dry flour on the cut noodles and shake them. The noodles that can't be eaten can be sprinkled with flour, dried slightly, packed in fresh-keeping bags, tied tightly and frozen in the refrigerator.
7) Here is a simple way to eat noodles. Add chopped shallots, millet pepper, a little chicken oil (lard and vegetable oil are acceptable), a little sesame oil, a little pepper and 2 porcelain spoons into the bowl.
8) Boil a pot of water in the pot, scoop the boiling water into a bowl, and boil the noodles with the remaining boiling water in the pot. Boil the noodles for 2-3 minutes, take them out and put them in a bowl. Mix well and serve.