Disclosed are a winter cherry and dried meat floss Chinese wrap and a production method therefor. The Chinese wrap is prepared from the following materials: 100-200 g of sweet potato flour, 100-300 g of mineral water, 40-100 g of wheat flour, one egg, 50-100 g of spinach, 20-40 g of dried meat floss, 20-40 g of winter cherry, 50-100 g of peanut oil and one deep-fried dough stick. The production method is as follows: pressing the spinach with a juicer into a juice for later use; blending the sweet potato flour, the wheat flour, the mineral water and the spinach juice into a paste for later use; coating a pan with a layer of oil, spreading the paste on the pan to form a round pancake, then breaking the egg and sprinkling same on the pancake; when the thin pancake bulges slightly, turning same upside down, and coating same with the dried meat floss and winter cherry; the pancake being cooked when most of the pancake bulges, and when same happens placing the deep-fried dough stick on the pancake, finding a pair of symmetric points on the round pancake, respectively folding two sides of the pancake to the centre of the circle, then forward folding again, and finally cutting same with a knife vertically and dividing same into two halves so as to obtain the product.
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