1, add water and a little salt to the flour and knead it evenly (the ratio of flour to water is 6:1), heat a little oil in a flat pan, but dry it immediately with a cloth (it is better to stick the pan without sticking it, and you can't peel it if there is too much oil)), grab the dough with your left hand and knead it, then press it to the bottom of the pan to form a round thin skin.

2. Fried peanuts, soaked soybeans for 4 hours to drain water, fried them, chopped shallots into chopped green onion, chopped ginger into Jiang Mo, diced salted vegetables, kohlrabi, black kohlrabi and sour radish, cut celery, leeks, bracken and fine vermicelli into pieces and blanched mung bean sprouts with boiling water respectively, and shredded kelp, radish, carrot, celery, nest bamboo shoots and cucumber, and cut two pieces into pieces for later use.

3. Mix chopped green onion, Jiang Mo, salt, chili paste, pepper oil, sesame oil, soy sauce, vinegar and monosodium glutamate into water for later use.

4, when eating, put a small dish on the top skin and add all kinds of processed vegetables, roll it up and add crispy peanuts and crispy soybeans, and pour it with water to eat.

Flavor features:

Vegetable tender bean crisp, spicy and sour crisp, appetizing and refreshing.

Key points of production:

Make dough quickly, and only use medium fire. If the fire is too big, it will be burnt, and if it is too small, it will not be shaped. When making dough, put a slightly moist towel in the container, and half of it will be used to cover the dough to keep it soft. The burnt Chili noodles in the dip water should be added to the dip water at the end, and you can eat them at any time. Vinegar needs a little more acid to taste good.