1.？ Boil the yeast with warm water, add salt to the flour, add warm water to the dough bit by bit, mix the yeast until the surface is smooth, then seal the basin with plastic wrap, put it in a warm place for one or two hours to double its size, and rub it with your fingers or chopsticks without shrinking. Knead it twice after it is difficult, then ferment it and wait for the package.

2.？ When mixing dough, we will stir-fry the stuffing carrots, cut seaweed into small pieces, shred mushrooms, wet them, cut them into large pieces, cut them into small pieces, marinate them with salt, sugar, soy sauce and oyster sauce for a while, then stir-fry them in a wok, then put the vegetables in and release the onions.

3.？ After the dough is made, take a proper amount of small pieces, such as thicker ones and thinner ones, and spread them evenly with a rolling pin or hand.

4.？ Packing filler

5.？ Brush some water on the sealing surface and paste white sesame seeds.

6.？ There is no filling, it is a light cake.

7.？ Bake the laver cake in the oven at 250 degrees for 30 minutes and at 200-250 degrees for 20 minutes.

8.？ Ok, if you want it to be crisp when it is freshly baked, you can take it out and have a look. If it's not crisp enough, put it in and bake for another ten minutes.

9.？ It tastes delicious, crisp and crisp. I made a lot of fillers myself.