1, leftover dough for scallion cake, chopped green onion, spare. Dumpling skin or wonton skin, put it on the panel, put some oil on the surface, sprinkle some salt and chopped green onion. Cover with a layer of skin, add some oil, sprinkle with salt and chopped green onion. Then roll it back and forth on both sides with a rolling pin, which is flat and thin. Put a little oil in the pot. When the oil is hot, add the cake and fry until the surface is golden.

2, the soup left by the dough, washing vegetables, chopped green onion for use. If the skin is wonton, cut one or two knives and peel it off by hand. Add the right amount of water, and then add the right amount of soy sauce and salt to taste. When the water boils, slice the bottom. When the noodles are basically cooked, add vegetables and blanch. Add a little white pepper and sesame oil before cooking.

3. Oil-sprinkled noodles: Raw materials: wonton skin, garlic, shallots, carrots, vegetables, bean sprouts, balsamic vinegar, soy sauce, white sesame seeds, hot oil and salt. Prepare an appropriate amount of wonton skin, about 10 pieces stacked together, cut into four pieces evenly with a knife, hold both ends of each piece, and gently pull it to both sides without force to prevent the skin from breaking. Prepare a carrot, peel it, then cut it into filaments, cut the onion into chopped green onion, and cut the garlic into powder. Boil water in the pot, add a spoonful of salt, put the wonton skin in it and cook it, and stir it quickly with chopsticks to prevent it from sticking together. After the pot is boiled again, add the washed vegetables and cook for about 1 min. Take out the wonton with cold water, take out the vegetables, prepare a handful of bean sprouts and cook for 1 min. When the time comes, put it in a wonton leather bowl and add shredded carrots, vegetables, soy sauce, balsamic vinegar, salt, minced garlic, chopped green onion and white sesame seeds.