Ingredients

Bread ingredients: 300g flour, 200g boiling water, Japanese dish ingredients: leeks, self-rising bean sprouts, carrots, vermicelli, enoki mushrooms

Method< /p>

Spring pancakes:

1. Pour boiling water into the flour and knead it into a smooth dough, let it sit for 30 minutes

2. Knead the noodles into long strips and cut them into pieces. Roll each piece slightly larger

3. Apply a thin layer of oil on each piece, stack 10 pieces of oiled dough together, roll out thinly and larger

4. Put it into a steamer and steam it for 10 minutes. After it cools down a little, you can peel it off layer by layer

5. You can also apply oil between the two pots and roll them out thinly, then put them in the pot and slowly bake them over low heat. Cooked, open as soon as they are cooked (I prefer steaming)

Japanese vegetables:

1. Wash the leeks and cut them into sections, wash and peel the carrots and cut them into thin strips , soak the vermicelli until soft and cut into sections, wash and cut the enoki mushrooms into sections

2. After the oil is hot in the pot, first add the shredded carrots and stir-fry briefly, then add the bean sprouts, enoki mushrooms and vermicelli in turn, and finally take it out of the pot quickly Put the leeks in front, add vinegar and salt, and finally add a few drops of sesame oil and take it out

3. Put the vegetables on the spring pancake, roll it up and eat~. If you are not careful about the taste, put a green onion in the middle. It’s also very cool