1. Take carrots, bean sprouts and green onions, wash and set aside
2. Finely chop carrots, bean sprouts, and green onions, and cut bean sprouts and carrots into shreds. Of course, you can chop them into smaller pieces.
3. Take a larger pot and mix the above ingredients into the flour. The amount of flour can be added according to the amount of vegetables and your preferences.
4. Add aniseed powder (five-spice powder can also be used), a little bit more, a little bit less pepper powder, and a moderate amount of salt.
5. Stir all the ingredients with water to form a thick paste. Don't be too thin.
6. Spread it flat in a steamer with a thickness of about three centimeters, not too thin, and steam for about 20 minutes.
7. After steaming, take it out and let cool
8. slice
9. If the amount of salt is small before steaming, you can add some adjustments when you stir fry.
10. Mash the garlic and add vinegar. When the gluten is golden brown, cook in the garlic vinegar and stir-fry twice to get out of the pan.
11. The garlic has a strong fragrance and the fragrance of the vegetables.
Tips:The bean sprouts can be soy bean sprouts or mung bean sprouts; don’t put too little flour, otherwise it will loosen up when frying and won’t form.
