Dough recipe: 500g flour, 350g water (half boiled water and half cold water), 3g baking powder and 7g salt. Knead into 850 grams of flour.

Prepare cakes. Add 13 incense into flour and mix well. After half an hour, the hot oil boiled in the pot is directly poured into the noodles and stirred evenly to make cakes for later use.

Brush the dough with oil Roll the dough into long strips, spread the dough on the top, fold it in half to wake it up, roll out the woken dough, and sprinkle some black and white sesame seeds before cooking.

Put it in a cake tray, with the upper file 180 and the lower file 190, and serve when cooked.

2. Sweet corn bibimbap

The rice is steamed for later use.

Dice cucumber and carrot (diced celery and diced tomato are also acceptable).

The corn kernels are scalded to pieces in the pot.

Put oil in a cold pot, heat it, add sugar, side dishes and a little salt. After the sugar is completely dissolved, add water and starch to thicken, and finally add a little dried fruit such as clear oil and raisins.

3. Pancake fruit

500 grams of flour, 50 grams of starch (preferably corn starch), 6 grams of salt and appropriate amount of water (in the form of gruel), and wake for 20 minutes.

Lettuce, fried dough sticks, scalded bean sprouts, shredded potatoes, tomato sauce and salad dressing for later use.

There is a little oil in the pot, and the batter is spread into the pot. Spread the eggs on the noodles, turn them over later, put the fried dough sticks and various side dishes and ingredients on the noodles, and roll them up to eat.