2. Pour the pickled pumpkin into a clean gauze and drain the juice. Don't throw out the pumpkin juice that you've got, and keep it for later use.
3. Add 400 grams of flour to the basin, mix the dough with 240 ml of freshly squeezed pumpkin juice, stir it with the pouring, and knead it into a smooth and soft dough, and cover it for 30 minutes.
4. Prepare a handful of vermicelli and cook it until it is soft and rotten. Remove the cold water, chop it up and put it in a bowl. Add a little soy sauce and stir evenly for later use.
5. Chop the dried pumpkin and put it in a vermicelli bowl. Add chopped green onion, soy sauce, pepper powder, a spoonful of cooking oil and a little edible salt, and mix well.
6. When the bag is ready, prepare a handful of leeks and put them in a bowl. Add a spoonful of cooking oil to lock the water and mix well.
7. After the hair is made, you don't need to knead the dough and directly knead it into long strips. Divide it into small doses of uniform size, roll each small dose into pancakes, wrap the mixed stuffing like a steamed stuffed bun, and then gently roll it into cakes.
8. After the electric baking pan is preheated, put it into the cake blank, brush a little cooking oil on the surface, and bake it for 3 minutes on medium heat.
After 9 or 3 minutes, turn it over and bake it for about 2 minutes until the surface is golden. Press it with a shovel and rebound quickly to get out of the pot.