Ingredients:Hand-rolled noodles(This amount serves twice):Pumpkin120 grams pureedFlour400 grams, a little salt, 200 grams water (adjust according to flour's absorbency)

　　Mixed picklesRibeye steak: half a Chinese cabbage, 80 grams beef, chopped green onion, garlic cloves,Dark soy sauce1200 grams water, appropriate amount of salt

Preparation for pumpkin mixed pickle hand-rolled noodles:

1. Peel and clean the pumpkin, remove the seeds, place it in a bowl.SteamFor 15 minutes over medium heat.

2. Slice the beef into thin pieces, then cut them into 3mm thin strips, mix with chopped green onion, dark soy sauce, cornstarch, and vegetable oil; marinate for 15 minutes.

3. Clean the mixed pickles by peeling off the skin and removing the stem ends, then cut them into fine strips similar to the beef.

4. After steaming the pumpkin, use a spoon to mash it, strain through a sieve, and mix with the flour.

5. Mix the mashed pumpkin and flour evenly.

6. Gradually add water while kneading until you get a smooth dough, rest for 10 minutes.

7. Roll the rested dough into a 2mm thick sheet, dust with flour, fold it up, and cut into 5mm wide strips.

8. Sprinkle some flour on the cut hand-rolled noodles, then spread them out by hand.

9. Heat a wok, add a little oil, stir-fry the chopped green onion and garlic until fragrant.Beefstrips into the wok, stir-fry evenly.

10. Add the mixed pickles and continue to stir-fry, then add 1200 grams water and 1 tablespoon dark soy sauce.Largefireon.

11. Bring the water to a boil, then gently remove excess flour from the hand-rolled noodles and evenly place them in the pot.

12. Cook for 3 minutes, add salt and sesame oil before serving.