Flour, boiled water.

Put the flour into the pot, pour boiling water, stir with chopsticks while pouring, stop adding water when the messy dough and a little dry powder coexist, and knead it into dough when the temperature drops to the level where it can start (the surface of the dough just kneaded is not very smooth, so don't worry, it can be easily kneaded in a moment).

Half a piece of lotus leaf, 80g of spinach, 60g of old tofu150g of mushrooms, 80g of pork belly150g of carrots, 80g of dried fungus15g of vermicelli and 0/5g of ginger/kloc.

working methods

1, pork belly is washed and chopped into paste; Dice tofu; Wash the lotus root and cut it into dices; Soak the vermicelli until soft and cut into small pieces; Wash and dice spinach; Soak auricularia auricula, removing root, and dicing; Wash and dice mushrooms; Peel carrots and dice them; Wash and chop garlic seedlings; Peel and chop ginger for later use.

2. Heat the oil to 50%, add lean meat and shredded ginger, stir-fry until the discolored seasoning wine and soy sauce are evenly mixed, turn off the fire, add other ingredients in turn, mix well, and add salt, soy sauce, sesame oil and chicken essence to taste.

3. Divide the awake noodles into small doses and roll them into thin skin around the middle for later use.

4. Put a tablespoon of stuffing on the round skin, spread it out with a spoon, lean on one side of the round skin as far as possible, fold the other side of the round skin, knead the middle first, then knead the whole circumference with your fingers, and push forward while kneading, so that lace naturally forms.

5. Put a proper amount of oil into the pot, fry the prepared vegetable box cake embryo in medium heat until golden brown, turn it over and continue to fry until golden brown, change the heat to low heat, cover the pot and stew, and turn it over until the cake is transparent. Finally, stand up the vegetable box and fry the bottom and sides until golden brown. [