How to make steamed buns stuffed with pumpkin and eggs

Speech contains high-quality protein, a variety of minerals and vitamins, and its sodium content is very low. It is a good choice for patients with hypertension and diabetes. There are many ways to cook vegetables and squash. You can usually use it to wrap stuffing and make buns. The method is relatively simple, the taste is fresh, and it has a good effect on regulating the body. Next, let’s learn how to make the dumplings stuffed with pumpkin and eggs.

How to make steamed buns stuffed with pumpkin and eggs

Ingredients: 4 eggs, a bowl of flour Seasoning: salt, blending oil, pepper powder, dried shrimp

1. Mix the eggs with a little salt

2. Heat the oil pan, pour in the egg liquid, stir with chopsticks constantly, fry and let cool

3. Use a grater to shred the squash

4. Use clean gauze to squeeze out the water. The juice squeezed out does not need to be thrown away and can be used to make dough

5. Mix flour with squash juice and sugar into dough for 10 minutes

6. Wash the dried shrimps and chop the green onions

7. Mix the squash, eggs, dried shrimps, and green onions, then add pepper powder, salt, and oil.

8. Knead the sugar-coated dough into long strips and cut into small pieces

9. Flatten and roll into dumpling wrappers

10. Take one dough and put in appropriate amount of stuffing

11. Fold it in half again and make it into a dumpling

12. Bring the water to a boil, add the dumplings, and stir along the edge of the pot with a spatula.

13. After the pot boils again, add a little cold water and boil it again. Repeat this twice. When the dumplings float on the water, you can take them out and put them on a plate.

Nutritional value of horned melon

Horned melon is rich in protein, minerals, vitamins and other substances. It contains no fat. It also contains substances such as citrulline, adenine, aspartic acid, and has a very low sodium content. Cornucopia contains more nutrients such as vitamin C and glucose, especially calcium. The nutritional content of every 100g edible part (fresh weight) of different varieties is as follows: protein 0.6-0.9g, fat 0.1-0.2g, cellulose 0.8-0.9g, carbohydrates 2.5-3.3g, carotene 20-40 micrograms, vitamin C 2.5-9 mg, calcium 22-29 mg.

Benefits of eating squash

1. Horned melon is rich in water and has the effect of moisturizing the skin;

2. Horned melon regulates human metabolism and has the effects of weight loss, anti-cancer and cancer prevention;

3. Cucumber contains an inducer of interferon, which can stimulate the body to produce interferon, improve immunity, and play an anti-viral and anti-tumor role.