1. Add flour to yogurt to live into a slightly soft dough, cover it with a plastic wrap to keep it warm and keep it fermented. When the dough is fermented to 2-3 times its original size, take it out and knead to expel the air. Let it rest for another 30 minutes to form a tender yeast dough.
2. Roll the dough into thin strips, and put the fillings (wash the greens and blanch them in water, soak the mushrooms, blanch the water, greens, shiitake mushrooms, pleurotus eryngii, diced tofu, stir-fry the shrimp skins, add salt and oyster sauce to make vegetarian fillings). Spread evenly on the long dough. Roll it up from one end, round it into a ball, and then roll it into a garden cake.
3. Heat the pan with cold oil and fry the garden cakes until golden on both sides.
4. The finished product is out of the pot, cut into pieces and placed on a plate.
