Luffa is a very fragrant melon vegetable in summer and autumn. My father grew a lot of loofah in the vegetable garden in Laoshan District, and I had enough cooking. Today, I changed the way, added poached eggs and sweet potato vermicelli, and made a cake, which was baked on both sides until golden brown, crisp and tender, and very delicious. The key raw materials for making sponge gourd, egg and sweet potato vermicelli pie are 400 grams of cold water, 750 grams of high-gluten flour, 5 grams of yeast, 3 grams of aluminum-free baking powder and a proper amount of black sesame powder. Generally, the ratio of flour to water is 1 kg of wheat flour plus 5.5 water. The moisture absorption level of wheat flour is different in different parts of our country, so water is added according to our own requirements.

Peel and cut into small dices, sprinkle with proper amount of edible salt and kill water. This step must not be ignored, otherwise there will be too much water to be filled. Prepare the appropriate sweet potato vermicelli in advance, soak it in hot water in advance until it is crisp and rotten, and lay eggs properly. Beat the raw eggs into a bowl, sprinkle them evenly in one direction, pour them into the pot in the process of cold oil, gradually heat them on medium heat, and stir them in one direction with a spoon, so that the pot will be full of small particles and there is no need to chop them up. Squeeze the water out of the cucumber and put it in the pot. Cut the sweet potato vermicelli into small particles and stir evenly in one direction.

Add a proper amount of edible salt, monosodium glutamate and sesame oil into the evenly stirred sponge gourd egg vermicelli stuffing, and then mix evenly again. Pour the prepared cold water, wheat flour and its yeast into a basin, knead it into dough, and put it in a warm place to double it. Put the mellow batter on the chopping board, gently roll it into a rectangle, brush it with a layer of oil, sprinkle it on the same side and keep it twice, so that the stuffing cake can be very good. Then roll it up from the top and fold it into a strip on the picture. Then divide into steamed bread skins with the same size, flatten them and roll them into thin sheets.

Put the rolling noodle in the left hand and the dumpling stuffing in the middle of the rolling noodle. On the left, push the edge of the circle up gradually until it is round, and you can seal it. Tear off the unwanted piece inside and put in the next roll of paper. Add vegetable oil to the wok and bring to a boil. Spread the stuffing cake flat, spread a proper amount of black sesame powder, put it in a wok, and cover the lid. Fry slowly over medium heat for about 3-5 minutes on each side. Fry until golden brown on both sides, and all the stuffing cakes will be out of the pot during the swelling process. A well-made sponge gourd, egg and sweet potato vermicelli stuffing cake is very beautiful in color, covered with a thick layer of black sesame powder, and its aroma is getting stronger and stronger. Make it layer by layer with custard sauce, which is nutritious and hygienic at home.