Ingredients: 250g of gluten, 2g of yeast, warm water 150g, carrot 1 root, 3 mushrooms, potato 150g, shallot 1 root, 3g of ginger and 3g of water starch. Seasoning: edible oil 5g, sugar 2g, salt 1g, soy sauce 3g, oyster sauce 2g, spiced powder 1g and chicken essence 2g.

Second step

Melt the yeast with warm water, add flour and sugar, mix well into flour wadding, knead into dough, wake up to twice the size, divide into 6 points, and knead round.

Third step

Take a dough, roll it into a cow tongue, brush the surface with thin oil, fold it in half, and press it into a lotus leaf shape with a new comb. Put it in a steamer, put it in a steamer for fermentation 15 minutes, steam for 20 minutes after SAIC, turn off the fire and stew for 5 minutes, and take it out for later use.

Fourth step

Dice carrots.

Step five

Dice mushrooms.

Step 6

Peel the potatoes and dice them.

Step 7

Chop the onion and chopped green onion.

Step 8

Ginger is minced.

Step 9

When the oil temperature in the pot is 50% hot, add Jiang Mo and saute until fragrant. Add carrots and mushrooms and stir-fry until soft.

Step 10

Add potatoes and stir-fry until soft, add salt, soy sauce, oyster sauce, allspice powder, chicken essence and chopped green onion, stir-fry evenly, pour in starch and thicken, and serve for later use.

Step 1 1

Put the fried ingredients in the lotus leaf cake to eat.