spring-pancake
By EmieCronin
Today, the beginning of spring, I also prepared spring pancakes for dinner. For me, spring cakes are not only a solar term food for the beginning of spring, but also a memory. As a southerner, I actually didn't know about spring cakes before. The first time I learned about spring cakes was when I was studying in France. The mountain with me told me about spring cakes and made spring cakes together. As a result, our spring cakes almost became one of the must-have foods for our travel. Hehe, I envy those foreign students: ) However, after returning to my country, I returned to my former life, and spring cakes gradually faded out of my life. Today, I take advantage of the solar terms of the beginning of spring to use this unskilled and exquisite spring cake to say hello to everyone and to the memories of the past: )
Recipe Recommendations
- flour appropriate amount
- dried silk appropriate amount
- Chinese cabbage appropriate amount
- fungus appropriate amount
- Pleurotus appropriate amount
- dried bean curd appropriate amount
- green pepper appropriate amount
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- pepper appropriate amount
Steps for spring-pancake
1
Mix dough. It was said that the skin of spring cakes should be ironed with dough, but I forgot it at first and used cold water to mix it up. It turned out that it seemed to work: ) Make dough and cut it into sections.
2
Then put the two sections together, apply vegetable oil in the middle, press flat with your hands, and roll out the skin ~
3
Roll the skin as round as possible, not too thin. The size is determined by the size of the pan at home (mine is a little big, hehe, and later improved it and shrunk it: ), so that it is convenient to fry it later ~
4
Put on the pan ~ Heat up the pan first, put in some oil, and put the rolled cakes in (actually, you can make two cakes at a time, heh ~). The spring cake skin will be cooked quickly, slightly slightly when you zoom, turn it over when you turn it over, and you can almost leave the pan on both sides ~
5
Then put it aside to cool it for a while, you can tear it open and make two spring cake skins ~~(Please ignore me and my work clothes, hehe ~)
6
Let's start preparing the dishes for spring cakes. You can use it at will. In fact, you can put whatever food you have at home. Here are Chinese cabbage, green pepper, mushroom, fungus, dried shredded shredded, dried bean curd, all cut into shredded silk, and of course there are chopped green onion ~~
7
Put the vegetables in the pan and stir fry them. If it is not easy to cook them, you can put them first. Vegetables are actually quite cooked, add seasonings, personally think that the stuffing dishes can be slightly tastier, add salt, pepper, a small amount of soy sauce and vinegar in turn, add sugar before serving (still please ignore my poor stir-frying technique ~~)
8
It's okay, roll the vegetables into the spring pancakes and you can eat them
9
Anyway, my parents cooperated and ate a lot, and they kept praising the taste. Hehe, there is a lot of emotional differences, but the taste is really good. It is a spring cake dinner for the occasion: ) Eat it with porridge ~spring-pancake Make Tips
If you have the opportunity, you should still use boiling water and dough. Be sure to put more oil in the two cakes and put them into the pan after rolling them out, so that they can easily tear apart after frying. To keep the prepared spring cake skins warm, you can open a steamer next to them. Lower the heat, put the prepared skins inside to keep warm: )