1. Flour and mushroom meat sauce are ready. For the method of Mushroom Meat Sauce, please refer to "Homemade Mushroom Meat Sauce".
2. Add salt to the flour, slowly pour in a small amount of boiling water, stir quickly with chopsticks to form a flocculent, then pour in some cold water, and knead it into a 3-light dough (face light, hand light, pot light). The water must be divided several times and added in small amounts. One is to avoid the dough being too thin, and the other is to let the dough draught and knead the water in.
3. Divide the dough into 4 doses of even size.
4. Sprinkle some dry flour on the chopping board, take an agent, flatten it with your hands, and then use a rolling pin to roll it into a thick crust with a thin edge in the middle.
5. Wrap the mushroom meat sauce into the dough.
6. First wrap it into a bun shape.
7. Place the wrinkled surface underneath and squeeze it slowly, as shown in the figure.
8. Start the pan, and when the oil is ripe, put the pancakes in the pan and fry. Pour less oil, otherwise it will be exploded, O(∩_∩)O~!
Tips:The dough is too soft for mixing with boiling water; the dough is too tough for mixing with cold water; adding a small amount of cold water to boiling water, the hardness is moderate.
