(1) Ingredients: 200g of flour.

(2) Add a proper amount of warm water to the flour, fully knead it into smooth dough, and cover it with plastic wrap for 20 minutes.

(3) The baked dough is kneaded into strips and then divided into small dosage forms weighing about 50g.

(4) Press the small dose flat by hand, and then roll it into a dough sheet with a thickness of about 0.2 cm with a rolling pin.

(5) Take a rolled dough, brush oil in the middle of the dough with a small brush, brush water on the edge, cover it with another dough, and press the edge tightly to make the green pocket cake; Finish the remaining dough in the same way.

(6) Put the oil in the pan, put in the green pocket cake, fry it on one side with low fire, turn it over, and finally fry it until the middle of both sides is golden, and take it out.

2, pumpkin egg pancakes

(1) Ingredients: pumpkin 350g, flour100g, glutinous rice flour 50g, 2 eggs, water about150ml, ginger and onion.

(2) peeling and pulp pumpkin, washing and cutting into powder, cutting onion into flowers, and cutting ginger into powder; Beat eggs into egg liquid.

(3) Put the pumpkin powder, Jiang Mo and chopped green onion into a large bowl, pour in flour and glutinous rice flour, add a little salt, pour in egg liquid, add about150ml of water, and mix well to form a batter;

(4) Put oil in the pan, pour half of the batter into the pan, cover the pan, fry it with low fire until it is set, turn it over, and finally take it out of the pan, cut it into pieces and put it on a plate when the two sides are golden and the middle is cooked, and fry the remaining half of the batter in the same way.

3, cabbage shrimp skin cake

(1) 200g of flour, 250g of cabbage, appropriate amount of shrimp skin, appropriate amount of cooking wine, ginger, garlic, onion and chicken essence.

(2) Wash and chop the cabbage, add proper amount of salt, mix well and marinate for 10 minutes, and then squeeze out the excess water in the cabbage; Wash and drain the shrimps; Chop ginger and garlic, cut onion.

(3) Put the oil in a hot pan, add the shrimp skin, stir-fry it until it is slightly yellow with low fire, add two teaspoons of cooking wine, stir well, and scoop it out for later use.

(4) Put the fried shrimp skin, minced ginger and garlic and chopped green onion into the pickled cabbage, and then add a proper amount of chicken essence and sesame oil and mix well.