Springcakes
By VicentaLakin
On February 2nd, springcakes were also known as "bite dragons" because they were round and thin and thin. The practice of springcakes is very simple and can be used to make some spring-time vegetables and roll them up. Freshly steamed springcakes with transparent bands, curled up with salty fragrances and gnawed into a full sense of happiness。
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- simple
Steps for Springcakes
1
First of all, we have to prepare all the food we need: the flour we need to make the sprouts, and the foods we need to make the cuisine caps are eggs, carrots, pickles, green bean buds, fans and ham sausages. They can also be cooked with spinach, mussels and meat, and the better the food. If you don't like eggs, you can fire them in the garb。
2
The flour and salt are first poured into the basin, then the flour is condensed with prepared hot water, dryed to the point where the hand is not hot and rubbed into a smooth face, covering the skin of the film for about 20 minutes. It removes the fined noodles and puts them on the board, rubbing them over and over and over and over again, and then rounds each. The size of the agent must be even, so as to ensure that springcakes are the same size。
3
Like a tweezer skin, all the little agents are turned into the skin of a dumpling skin。
4
Use the oil to paint the oil on the skin, so that it is even, and fold it up one by one。
5
Put the folded skin into a tortilla with a cane. It is not too thin, too thin to open or torn, but it is as big as possible。
6
Add an appropriate amount of fresh water to the steam pot and burn it open, and put the sprouts in the cages with the mattresses, and when the water boils, put the cages in the boilers, and then steam them for 10 minutes。
7
When it's steamed, it's out of the pot, and when it's hot, it's out of the spring cake, because it's been painted before, especially so that it's open, and it's not easy to dry it。
8
the fans used warm water earlier to make soft; the acupuncture was cleaned up and the dry water was controlled and provided with spare parts; the green bean sprouts were removed from the root and washed clean; the carrots were cut out of the skin and laced into thin silk; the ham intestines were removed from the skin and provided with silk; and the eggs were finally inserted into the bowl, 1 g salt was added and the chopsticks were used to make egg fluid。
9
The hot pot is so hot in the palm that it's boiled into peanut oil that it's hot in the ground, it's fragrance in the ground, it's fragrance in the ground, it's fragrance in the ham。
10
It goes down to carrots and fans, and then it's turned into raw and salty。
11
You'll be able to get out of the pans if you're able to roll it evenly。
12
The pan is so hot in the palm that it is brushed with oil that it pours into a mixed egg fluid, and then shakes the pan so that the egg fluids expand and condensate on the bottom of the pan and form enough large omelet。
13
The bottom condensed and condensed, and the fragrance on both sides of the fragrance will be covered in the veggies, which are the best mix。