(1) Ingredients: 200g of flour.

(2) Add a proper amount of warm water to the flour, fully knead it into smooth dough, and cover it with plastic wrap for 20 minutes.

(3) Knead the baked dough into strips, and then divide them into small dosage forms weighing about 50g.

(4) Press the small dose flat by hand, and then roll it into a dough sheet with a thickness of about 0.2 cm with a rolling pin.

(5) Take a rolled dough, brush oil in the middle of the dough with a small brush, brush water on the edge, cover another dough, and press the edge tightly to make a green pocket cake; Finish the remaining dough in the same way.

(6) Put the oil in the pot, add the green bag cake, fry it on one side with low fire, turn it over, and finally fry it until it is golden in the middle of both sides.

2, pumpkin egg pancakes

(1) Ingredients: pumpkin 350g, flour100g, glutinous rice flour 50g, 2 eggs, water150ml, ginger and onion.

(2) peeling and pulp pumpkin, washing and cutting into powder, cutting onion and cutting ginger into powder; Beat the eggs into egg liquid.

(3) Put pumpkin powder, Jiang Mo and chopped green onion into a large bowl, pour in flour and glutinous rice flour, add a little salt, pour in egg liquid, add about 150 ml water, and mix well to form a batter;

(4) Put oil in the pan, pour half of the batter into the pan, cover the pan, fry it with low fire until it is solidified, turn it over, and finally take it out of the pan. When both sides are golden and the middle is ripe, cut it into pieces and put it on the plate, and fry the remaining half of the batter in the same way.

3. Chinese cabbage and shrimp skin cake

(1) 200g of flour, 250g of Chinese cabbage, and appropriate amounts of shrimp skin, cooking wine, ginger, garlic, onion and chicken essence.

(2) cleaning and chopping Chinese cabbage, adding appropriate amount of salt, pickling for 10 minute, and then squeezing out excess water in Chinese cabbage; Wash shrimps and drain; Chop ginger and garlic, and cut onion into sections.

(3) Put the oil in a hot pan, add the shrimp skin, stir-fry until it turns slightly yellow, add two spoonfuls of cooking wine, stir well, and take it out for later use.

(4) Put the fried shrimp skin, minced ginger and garlic and chopped green onion into the pickled sauerkraut, then add a proper amount of chicken essence and sesame oil and mix well.