Mushroom and rapeseed filling

1. Remove the roots and old leaves of rapeseed, wash and cut into small pieces.

2. Wash and cut the shiitake mushrooms into small cubes for later use.

3. Prepare the meat filling, add the chopped rapeseed and shiitake mushrooms to the filling, and add an appropriate amount of olive oil.

4. Add an appropriate amount of refined salt.

5. Add an appropriate amount of chicken essence and mix well.

6. Dissolve yeast in an appropriate amount of water.

7. Add an appropriate amount of white sugar to the flour.

8. Add a little olive oil.

9. Pour the dissolved yeast water into the flour.

10. Add an appropriate amount of clean water.

11. Mix the flour into a dough.

12. Knead the dough into a smooth dough.

13. Cover with cling film and place in a warm place for fermentation.

14. Fermented dough.

15. Knead the fermented dough evenly until smooth.

16. Rub the dough into a dough mixture and then divide it into several small portions.

17. Take a portion and roll it into a dough.

18. Place filling in the middle of the dough.

19. Like a bun, keep your mouth shut.

20. Flatten the pre packaged cake with the mouth facing downwards.

21. After wrapping everything, put it aside and let it ferment for a while.

22. Heat the pan, add a little oil, put the pancake in the pan and fry for a while. When it turns golden, flip it over and fry the other side.

23. Cover the pot and simmer over low heat until cooked.