1. Pour an appropriate amount of water from the pot and bring it to a boil;
2. Thousands of sheets are cleaned;
3. Boil in a pot for about 1 minute after the water is boiled;
4. Remove the controlled water for use;
5. Fold in half and cut into 6 equal parts;
6. Take out a small piece and fold it in half, then use a knife to evenly cut into small strips of 3 mm wide. Do not cut the edges of the half-folded piece, leaving a width of 4 mm;
7. Then hold down the thin strip with your left hand, and roll your right thumb and index finger up from bottom to top;
8. Then hold down the thin strip with your left hand, and roll your right thumb and index finger up from bottom to top;
9. Put the rolled thousand sheets in the bowl one by one;
10. Cut small slices of carrots into small dices;
11. Place it in the center of the flower to form a stamen;
12. Then pick and wash the tips of the celery leaves, and place them in the blank spaces between the flowers to add color modification;
13. Take a small bowl, pour light soy sauce, salt, vinegar, sugar and sesame oil, and mix well;
14. Sprinkle the prepared sauce evenly in the basin with a spoon.
Tips:1. Qianzhang blanched water is to get rid of the beany smell, but be careful not to blanch for too long as it is easy to rot.
2. The sauce can be seasoned according to your own preference. If you like spicy, you can add chili oil, if you like sour, you can add more vinegar, and if you like sweet, you can emphasize sugar.
3. The distance between the half-folded edges should not be too wide, and the flowers will not spread out. If it is too narrow, the toothpick may penetrate thousands of pieces and it will not be easy to shape.
