Pumpkin taro

Today, my mother made a pumpkin taro, and I carefully observed the practice of pumpkin taro.

First peel the pumpkin, seed, cut into pieces, steamed in a steamer, and then smash the pumpkin into pumpkin puree. Ferment the appropriate amount of yeast, flour, and pumpkin puree by adding an appropriate amount of water and dough. After about two hours, the dough was fermented, and the mother rubbed the dough again, put it on the chopping board, knead the dough into strips, cut into small pieces, and then made the small pieces into various patterns. Put it in a steamer for 15 minutes.

The pumpkin hoe looked golden, and it smelled like a thick pumpkin scent. I couldn’t wait to taste it. It was soft and delicious, and it was delicious.

The second grade of Zhoupu Elementary School, Xihu District, Hangzhou, Zhejiang: Ding Xiaonan