1Low gluten flour is mixed with glutinous rice flour (3:1) warm water and boiled to form dough for about 30 minutes.
2Pickled snow vegetable soaked in clear water repeatedly rubbing, squeezing out water and chopping
3Bamboo shoots are scalded, salvaged, washed and shredded.
4Stir-fry the bamboo shoots and snow vegetable in a hot frying pan, add a spoonful of chili sauce, stir-fry them, and put salt out of the pan.
5Divide the dough into the same size and roll it flat into a thin cake.
6Heat the frying pan and let the oil go. Turn the heat to a small heat and fry the cake until both sides are golden and ripe. Roll the fried mustard and bamboo shoots on the roll and cut them in the middle.
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