I'm tired of eating steamed buns, I'm tired of eating flower rolls, vegetable mille-feuille, and noodles in the mood for love.

Today, change the pattern to make food: vegetable mille-feuille, much simpler than steamed buns, let's take a look at the flowery years of pasta:

Vegetable lasagna

400 grams of plain flour, 240 grams of warm water, 4 grams of yeast, 5 grams of salt, about 120 grams of carrots, and about 60 grams of green onions.

Here's how:

Put 240g of warm water in a bowl, add 4g of yeast and 5g of salt and stir until melted.

If the temperature of warm water is not well controlled, you can mix 80 grams of boiling water and 160 grams of room temperature water together.

The cake made from 5 grams of salt is slightly salty, and friends can increase or decrease it according to the taste of individual and family members.

Wash and peel the carrots, first into slices, then into shreds, and finally into cubes.

Use only the green part of the green onion, cut it into chopped green onions first, and then chop it.

And put 400 grams of plain flour in a basin, add the chopped diced carrots and chopped green onions.

Pour in the pre-melted yeast brine and stir while pouring to make it easy to grasp the softness and hardness of the dough and knead it into a smooth dough with moderate hardness and softness.

500 grams of flour, 300 grams of water, that is, a pound of noodles and six taels of water is the standard configuration of noodles, and the dough that comes out is moderately soft and hard. Flexible mastery: the dough of the pancake should be soft, and you can use seven taels of water; Rolling noodles and making wonton dough should be hard, and you can use five taels of water.

Cover with a lid and let it rise in a warm place until it doubles in size, and the dough is covered with a fine honeycomb shape inside.

Take out the fermented dough, knead it thoroughly, roll it into long strips, first cut out a slightly larger dough, and cut the rest evenly into five parts.

Knead the dough into a steamed bun shape in turn, first take the large dough and roll it into a round cake with a thickness of about 3 mm, evenly brush with a layer of oil, and leave 3 cm blank on the edge.

Roll out another dough into a round cake about 3 mm thick, stack it in the center of the first large dough and brush it with a layer of oil.

Roll out the remaining dough in the same way, stack it on top of each other, and brush with oil.

Fold the surrounding area of the large round cake underneath and press it firmly, and the cake blank is ready.

Put warm water in the steamer, spread a clean damp cloth on the steaming drawer, turn the cake crust over and put it on it, brush a layer of water on the surface, sprinkle with sesame seeds, black and white, or a mixture of the two.

Cover the pot with a lid and let it rise for about 20 minutes for the second time, the cake blank is obviously bulging, and there are small bubbles on the surface.

Bring the water to a boil on high heat, turn to medium heat and steam for 15-20 minutes, turn off the heat and simmer for 3-5 minutes before opening the lid.

Take out the cake and put it on the cutting board to dry for a while, then use a knife to cut it with a serrated method.

Cut in this way, the cut is beautiful, and it does not affect the level of the cake.

Look at the finished product, it is layered, nutritious, soft and salty. It also has a little red of carrots and a little green of green onions, and the black and white sesame seeds on the surface, which is particularly appetizing.