The practice of pumpkin steamed bread skin: after the pumpkin is steamed, it is pressed into a mud shape with a spoon, and a proper amount of sugar is added while it is hot, and then 80 grams of pure milk is added and stirred evenly. When it doesn't feel hot, add yeast powder, stir well again and let it stand for 5 minutes. When yeast is fermented, a catty of pumpkin is made of 1.5 and a catty of flour is made of 5g of yeast, and the proportion of white sugar is 2 ounces of white sugar. This makes it slightly sweet and tastes the best. Pour pumpkin rot into flour, stir it into a flocculent shape, then pour in cooking oil and knead it into a smooth dough. After kneading, the dough is sealed in a warm place for fermentation, and the air is exhausted when kneading, and then it is divided into long strips, cut into even small pieces, and rolled into dough with thick middle and thin edges.

The filling method of pumpkin steamed stuffed bun: shred the pumpkin, add a spoonful of edible salt, do not put too much salt, stir well and marinate for 20 minutes, chop the pre-soaked vermicelli, chop the chopped green onion Jiang Mo, chop the scrambled eggs, pepper, thirteen spices, pepper noodles, shrimp skin, fungus, white sugar sesame oil, peanut oil and pumpkin, marinate, squeeze and pound into stuffing.