Spring cake

Overview

Spring pancakes, roll-shaped pancakes, are healthy and delicious. There are all kinds of wild vegetables in spring in my hometown, the most famous ones are endive, dandelion, Kudaizi, and Kumazi (wild bitter chrysanthemum). Together with the scallions, baby lettuce, and Chinese cabbage in the garden, they together form the protagonist of the spring table in my memory - pickles. Spring pancakes are an advanced way to eat them with pickles. Today I saw that the green onions on the balcony were growing beautifully, a real handful of green onions, so my grandma decided to bake spring pancakes.

Tags

• staple food
• home cooking
• breakfast
• flour
• lettuce
• oil
• soybean paste
• green onions

Ingredients

Steps

1. 1 Just the right amount of flour.

   

2. 2 Boil water to scald noodles.

   

3. 3 Knead into a smooth dough and let it rest for 10 minutes.

   

4. 4 Divide into an even number of small portions and roll two of them into small cakes.

   

5. 5 Apply oil evenly on one and close the other.

   

6. 6 Then roll it out bigger and thinner.

   

7. 7 Lightly oil a wok. Wok pancakes are my grandma’s special skill. I can only use a pan.

   

8. 8 Place the pancake in the pan, turn over carefully, and cook over low heat until cooked through.

   

9. 9 Baked cakes and prepared dishes.

   

10. 10 Uncover the baked pancake from the middle, and you will find two thin spring pancakes. Take one of them, apply an appropriate amount of soybean paste, and add your favorite lettuce, green onions, cucumber strips, etc. You can also roll fried eggs, shredded potatoes, carrots and other cooked vegetables, and of course you can roll fried chicken nuggets.

    

11. 11 Roll it up and start eating.