Ingredients: 60g of leek, 0/00g of dried bean curd/kloc-0, 60g of fresh mushrooms, 300g of mung bean sprouts180g of pancakes (rich in flour), 5g of sugar, 0g of wheat flour10g of vegetable oil.

working methods

1. Wash leek and cut it into two-inch sections;

2. Wash and cut the dried tofu;

3. Soak the mushrooms and cut them into shreds;

4. Wash the mung bean sprouts and drain the water for later use;

5. Mix shredded mushrooms with a little sugar, steam for four minutes, and take them out to cool;

6. Boil the water with proper amount of flour to make it slurry;

7. Spread out the pancake, add appropriate amount of shallots, dried bean curd, silver buds and shredded mushrooms, roll up the pancake, put paste on the opening, and roll up the rest as usual;

8. Burn a red pot and add a lot of oil. When the oil is boiled, add leek rolls and fry until golden on both sides. You can take out the dripping oil and dip it in the juice.