The method:
1. First, remove the skin and seeds frompumpkin, steam it until cooked, let it cool slightly, then drain off any excess water, mash it with a rice paddle, addflour, and mix to form a relatively soft dough.The well-mixed dough should be placed in a bowl, covered, and allowed to rest for some time; the duration can vary but shouldn't be immediately used or the pancakes will be dry and hard.2. After resting, start making the pancakes. The pumpkin dough is moist and easy to work with, divide it into suitable-sized portions, flatten them with a rolling pin into round shapes.Spreadred radishmash evenly on one side of the dough circle, use the rolling pin to press slightly.

To help the red radish mash absorb properly, brush a thin layer of oil over it, then roll up and form into a circle again.3. After preparing the pancakes, they need to be cooked in a pan; heat the pan and brush with a thin layer of oil, switch to low heat, place the pancake in the pan, cover the pan, and cook using the steam from the dough itself until it puffs up and develops some small spots.While cooking, use a small brush to apply thin layers of oil; this prevents the pancakes from becoming greasy.To promote the absorption of nutrients, coat the carrots with a thin layer of oil, roll them up, coil them, and then flatten into rounds.Roll up the carrot strips and coil them into rounds.After the dough circles are prepared, it's time to fry. Heat a pan, brush it lightly with oil, turn the heat down low, place the dough circles in the pan, cover the pot, and use the steam from the dough to cook them through. Turn the circles over during cooking; if they seem dry, you can add a little more oil. Fry until the circles puff up and have some small spots.

Use a small brush to apply a thin layer of oil while frying, which keeps the pancake from becoming greasy.Brush thin oil with a small brush while frying to prevent the pancake from becoming greasy.