1, dumpling skin version of scallion cake: cut shallots into small pieces and put a little oil on the chopping board. First, put a dumpling skin on the chopping board, sprinkle a little salt and pepper, and wipe it evenly by hand. Brush a little oil (not much) and sprinkle a little chopped green onion. Cover with a layer of dumpling skin, sprinkle with a little salt and pepper, brush with oil, sprinkle with shallots, and so on, until the sixth layer is brushed without brushing. Pinch the edge of dumpling skin by hand to prevent oil and onion from leaking out. Then use a rolling pin to press outward from the middle, then roll up the dumpling skin, and add a little oil to the cake blank without touching the pot. Bake until both sides are golden, and then take out the pot. It is crispy and the onion is rich in flavor.

2, dumpling skin pizza: first prepare, shredded colored peppers, chopped onions, and diced sausages. Brush the pan with oil and put the dumpling skins in one by one. Then brush a layer of tomato sauce, put the cut red and yellow peppers, sprinkle the cut onions and put the cut sausages. Finally, sprinkle mozzarella cheese, pour a little water from the side, cover it, and simmer for about 10 minutes. Open the lid and collect the juice. Sprinkle some chopped black pepper and salt to taste before cooking.

3, steamed dumplings with dumpling skin: peeled carrots and diced mushrooms, washed and diced. Add a little oil to the pot, add Jiang Mo and stir-fry minced meat. Stir-fry minced meat, add diced mushrooms, stir-fry together, add a little soy sauce, consume oil, sugar and salt. Finally, add diced carrots, stir well and turn off the heat. Finally, add diced carrots, stir well and turn off the heat. Wrap the stuffing in the dumpling skin, pinch the top seal with a tiger's mouth, and take out the small folds to expose the stuffing slightly. Put it in a steamer or steamer, steam for ten minutes and then take it out.