Shepherd's purse roll

1. Take an appropriate amount of flour, usually mixed with boiling water to form a flocculent shape, and then mixed with cold water in sequence to form a flocculent shape. Knead well and wake up for a while.

2. Wash and control the water in shepherd's purse.

3. Beat and stir fry four eggs, then set aside.

4. Cut shepherd's purse and purple cabbage into small pieces for later use.

5. Blanch the vermicelli until soft, then chop it into small pieces. Add chopped eggs, five spice powder, and ginger powder and pour in hot oil.

6. Add salt and stir evenly.

Roll out the awakened noodles.

8. Spread the shepherd's purse filling evenly, roll it from the middle to the outside, and then cut it into large sections with a knife.

9. Bring water to a boil in a pot, place the steamed buns in a cage and steam for fifteen minutes.

10. Mash garlic into a paste, add chili powder and pour hot oil into the chicken to stimulate the aroma. Add vinegar, soy sauce, and salt and stir evenly.

11. After the rolls are cooked, let them air dry and then transfer them to a knife and plate.

12. Full of the scent of spring.

13. Finished product drawings.