raw materials and ingredients

flour, water, vermicelli and various dishes (onion, bean sprouts, potatoes, pork, peas, dried bean curd, etc.)

seasoning

edible oil, salt, monosodium glutamate, sugar, etc. Note: the different seasonings of the added dishes are uncertain

Operation

Making dough

Flour: Wheat flour is mixed with water to make a gelatinous paste, and this process is called beating. Add a proper amount of water and keep stirring up and down, so that chopsticks can be inserted in the middle without falling down at last. Adding a proper amount of water to the slurry slowly until the slurry is just submerged is called slurry cultivation. After 1-2 hours, you can spread the dough with this paste. Spreading the dough is usually carried out on a special pan. First, the dough is wiped with cooking oil, and then part of the powder slurry is quickly put into the pot with strong charcoal fire. Immediately, the powder slurry is evenly moved clockwise with tools and spread out, and the dough is spread in half a minute.

fillings: the variety and fineness of fillings all depend on the economic conditions, dietary preferences, eating habits and seasons of each family. Generally, there are shredded pork, mung bean sprouts, bean noodles, wormwood, shredded eggs, tofu, leeks, oil bubbles, green broad beans, shredded Monopterus albus, celery, kelp, shredded radish, dried bean curd, black fungus, etc. As raw materials, seven, eight or even fourteen or five kinds of dishes are cooked, put on the table, and then the eaters can choose freely and put them with dough.

wrapping: spread the dough flat on the table, put your favorite dishes on the dough with chopsticks, and then roll them into a cylinder with a diameter of about 5 cm. It takes skill to wrap the cake cone. Too thin is not delicious, and too fat is easy to break.