edible tree fungus
|half a handle|
thirteen jasmine (Cyperus rotundus)
|half a teaspoon|
How to make seasonal vegetable cakes
Stir fry the carrot with oil until it breaks; soak the wood ear vermicelli and cut it into pieces; beat the egg and stir it with chopsticks to scramble it until it is ready. Soak the rice in water for 20 minutes beforehand. Mix all the above ingredients together and start seasoning. 2 tbsp of light soy sauce, 1/2 tsp of thirteen spices, 1 tbsp of sesame oil, 1 tbsp of cooking oil, salt. Cooking oil is optional, depending on your preference, as the carrots and eggs are scrambled and the pancakes are baked later. Add some oil. The above is to make the dumpling filling, as I said before, this is to prevent the extra dumpling filling from going to waste. The next step is to add the right amount of flour, here I use the dumpling flour, what’s on hand to use directly hahaha, the right amount of cornmeal, and then beat into the One raw egg, mix well, the amount of flour depends on the filling, the final stir well and then turn it over in the palm of your hand so that it does not fall down. and see the pictures to get a feel for it.
Next on the start of the biscuits, with a cookie dough can be used with a cake, more hassle-free, I only pan, add a little oil, take the right amount of dough into the pan, with a spoon or the back of the finger to spread the dough to about 1 cm thickness, low fire slow burn, about three minutes after the pan gently rotating can be heard on the bottom of the sound of rustling can almost be turned over, turned over and then branded 2-3 minutes!
Pour it on a plate and let it cool a bit before you eat it.