Materials

Low-gluten flour 3 cups Boiling water 2 cups Shredded meat 4 taels Mung bean sprouts 1/2 catty Chives (cut into small pieces), shredded carrots A pinch each Salt A pinch of seasoning A pinch of seasoning

Methods

(1)Mix the flour well with boiling water, then knead it into a dough when it cools down a little and let it rise for 10 minutes.

(2) Knead the dough into a long strip and cut into 12 pieces (even numbered), 6 pieces are coated with sesame oil (or cooking oil). The other 6 small pieces of unoiled dough covered with oiled top, rod into a round cake. (rod, the upper and lower sides of the rod alternately with each other)

(3) into the pan with low heat cooking (the pan can not be put any oil), to the center of the cake when the center of the bulge can rise from the pan, while hot, separated into two cakes.

(4) Stir-fry the shredded pork, mung bean sprouts, leeks, and shredded carrots and set aside.

(5) a single cake can be wrapped roll (4) material to eat, you can also cut the long strip and (4) material with fried food