Springcake

By VicentaLakin

Springcake
Take a pie-skin and wrap it in your favorite material, cucumber's crumbs, sweet onions with sweet onions and sauce, and springcakes taste like Beijing ducks。

Recipe Recommendations

  • lean meat 100 grams
  • cucumber small half
  • carrots small half
  • scallion white a piece
  • eggs one
  • ginger a little
  • minced garlic a little
  • flour 100 grams
  • qingshui appropriate amount
  • sweet sauce 4 tablespoons
  • soy sauce 2 tablespoons
  • hot sauce 1 scoop
  • water starch a little

Steps for Springcake

  • 1
    100 grams of flour covered with an appropriate amount of clean water and smoothed to the face, covering the film with 30 minutes of silence。
  • 2
    The waking face is divided into eight equals, with the size of a dumpling skin, each of which is coated together with oil, then about eight inches in size。
  • 3
    You're gonna have 15 minutes of hot skin, and you're gonna finish the springcake。
  • 4
    Skinned strips, wine and a spoon of salt for 10 minutes
  • 5
    Cold-pot hot oil, scrawny greasy paste, scrawny meat bar to tan。
  • 6
    Add sweet noodle sauce, spicy sauce, and lastly, starch
  • 7
    Eggs torn out the pan and made omelet。
  • 8
    The omelet is cooked and cut
  • 9
    cucumbers, carrots, onions washed white and laced. Combining sweet pasta with spicy sauce at 2:1。
  • 10
    Pick up a pie skin, brush up the sauce, put on the food you like, and roll it up

    • Springcake Make Tips

    There's so much to pack in springcakes, soybean sprouts, pickles, whatever you like。

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