1. Pour water into flour 2-3 times and knead into smooth dough. Cover the dough with plastic wrap, wake up 15 minutes later, roll it with a rolling pin into a 4-5mm high round cake.
2. Pour the cooking oil into the pan. Turn the oil to medium low heat and put in the round cake.
3. After one side is well baked, turn it over to the other side. When the two sides turn to golden yellow, pull it out and put it on the panel for cooling.
4. Cut the baked cake into 3-4mm wide slices with a knife.
5. Prepare fried eggs with lotus. Pour 3-4g cooking oil into the pan and apply the oil thinly to the bottom of the pan with a brush.
6. Turn the oil to a low heat, pour in an egg and sprinkle a little salt.
7. Fry slowly over a low heat, turn off the heat after the yolk in the middle solidifies, and cool slightly before taking out the dish.
8. Sprinkle some sesame seeds on the yolk according to personal preference.
9. After peeling, clean the carrot and cut it into thin slices about half centimeters wide and three centimeters long.
10. After the red pepper is washed, it is also cut into long strips of width half cm and length 3 cm.
11. Remove the old stalks of Lentinus edodes, wash them and cut them into thin slices with a vertical knife.
12. Cut cabbage into 2-3mm wide filaments.
13. Slice the scallion into sections for standby.
14. Pour Korean chili sauce into a container, add some water to dilute, and stir evenly.
15. Pour cooking oil into the frying pan, add onion and mushroom slices after the oil is heated, and stir fry.
16. Continue to add carrot slices and hot cabbage, stir well.
17. Add red pepper, cake and cabbage, and add a little soy sauce after the cut.
18. Pour sesame oil into the pot.
19. Pour in the Korean chili sauce, stir fry until it tastes good.
20. Add a small amount of salt, simply stir fry for a few times, turn off the heat.