White flour 500g shepherd's purse 1 kg braised diced meat 250g dry starch 500g (about consumption100g) monosodium glutamate10g white sugar10g salt150g sesame oil 50g peanut oil 2kg (about consumption)

Production method

1. Put the flour (475g) into the flour jar, melt the refined salt with cold water175g, pour it into the flour jar, knead the flour evenly to form dough, and cover it with a wet cloth. In addition, flour (25g) is mixed with cold water to form a thin batter. Dry starch is put into gauze bag for later use.

After re-kneading the dough, press it into long strips with a flour stick, roll it on the flour stick, push it forward with both hands, let it go when the dough is loose, sprinkle a layer of dry starch, roll it up from one end with the flour stick, then take out the flour stick, put the dough horizontally on the chopping board, press both ends with the flour stick first, then cross-press it once from left to right and from right to left respectively, let it go, sprinkle dry starch, and roll it on the flour stick from one end and push it forward with your hands. When the dough is even and translucent, stack the dough layers, sprinkle some dry starch on each layer, and cut into 60 pieces of spring cake skin with a knife 15 cm square. Wipe the pan clean and ignite it. When the pan is hot, put the spring cake skins on the baking (after wrinkles) in turn, take them down and fold them and cover them with a wet towel.

2. Wash shepherd's purse selectively, put it in a boiling water pot until it changes color, fish it in cold water and cool it thoroughly, squeeze out the water, chop it into pieces, put it in a bowl, add braised diced meat (with a small amount of oil and halogen), monosodium glutamate, soft sugar and sesame oil and stir well to make stuffing.

3. Put the skin of spring cake on the chopping board, put the stuffing into a long strip, first fold the skin diagonally by one third, then fold it in the middle from left to right, and then fold it forward to form a rectangular green body with a length of 1 1 cm and a width of 2 cm, and stick the joint with thin batter to be fried.

4. Put the wok on a strong fire, pour in peanut oil, and when it is eight-ripe, put the wrapped spring cake green body in several times, fry it until golden brown, and fish it out.