1. Mix the flour with boiling water to make hot noodles, add a little cold water and knead until evenly mixed, let it rise for a while and set aside;
2. Put the pot on fire, pour in the oil, and add the bowline mushrooms. Stir-fry the shredded carrots, bean sprouts, mushrooms, fungus, and mugwort stalks in turn, stir-fry evenly, add salt, monosodium glutamate, and sesame oil, and set aside;
3. Take out the dough and mix it. After flattening, brush a layer of sesame oil on the surface, sprinkle a thin layer of noodles, stack the two pieces of dough facing each other, and then roll it into a thin pancake. Brush a layer of oil in a pan, put the dough in and fry until both sides are mature, and remove from the pan. Then tear it apart into two spring pancakes and roll in the fried vegetables before eating.
Brush the small pieces of dough evenly with oil, otherwise the two cakes will stick to each other after baking; because the cake is relatively thin, you must use medium heat when heating it. If you are not skilled, you can turn it over a few times. Bake; the baked cake must be covered with a damp cloth to increase moisture. The side dishes should be crispy and should not have too much vegetable soup; the pancakes that are not eaten up can be cut into thin strips and made into fried pancakes like fried noodles, which tastes very good.