Cake Cone
1.
Stir the flour and water to form a thick batter, and let it grow for 5 hours.
2.
Blanch the pork belly in a pot under cold water.
3.
Put it in a rice cooker, add ginger, cooking wine, and water to cook and remove to cool.
4.
Cut the pork belly into thin slices.
5.
Prepare all kinds of vegetables. Soak vermicelli and dried rice noodles in water and blanch them, blanch the shredded radish in water to squeeze out the moisture, steam the taro and cut into strips, and blanch the potherb mustard to squeeze out the moisture and cut finely.
6.
Stir-fry black sesame seeds with a little salt and pound finely.
7.
The eggs are spread out into egg skins.
8.
Cut the egg skin into small strips.
9.
Finely chop onion and chives.
10.
Put oil in the pan, add part of the onion and green onion and sauté until fragrant.
11.
Add winter bamboo shoots, fragrant dried, carrots and stir-fry to taste.
12.
Put oil in the pan, add onions and saute until fragrant.
13.
Add shredded radish and rice noodles and stir-fry for a while.
14.
Potherb mustard and sweet potato vermicelli are fried well.
15.
All the ingredients are fried.
16.
The mother-in-law battered the crust, the craftsmanship is good, the batter is very good😄
17.
Take a piece of pie crust and put in the pork belly.
18.
Put in various vegetables.
19.
Rolled up, both ends can be folded or not folded, it is not easy to lose the stuffing when folded.
20.
Brush oil in a nonstick pan and fry in a cake tube.
21.
Slightly fried yellow on all sides.
22.
Very fragrant food cake cone.
