"Bite" spring pancake

Overview

According to the custom of Beijingers, spring pancakes must be eaten at the beginning of spring, commonly known as biting spring. This traditional delicacy not only collects all the buds of spring vegetables into the cake, but also indicates that the long winter is over, the bright spring is coming, and the tired body and mind can finally fully relax.

Tags

• staple food
• pasta
• home cooking
• festival customs
• beginning of spring
• cake
• bean sprouts
• cucumber
• flour
• garlic
• green onions
• hot water
• korean fried sauce
• light soy sauce
• pork
• salad oil
• soybean paste
• sweet noodle sauce
• vermicelli
• water starch
• white sugar
• carrot
• ginger

Ingredients

Steps

1. 1 Add 200 grams of flour and 120 grams of boiling water, mix evenly and knead into a ball and let it sit for 30 minutes

   

2. 2 Cut the pork into shreds, mince the onion, ginger and garlic

   

3. 3 Add 50 grams of sweet noodle sauce, 30 grams of bean paste, and 30 grams of Korean fried sauce. Add some water and starch to make a sauce

   

4. 4 Add some salad oil to the pot

   

5. 5 Add shredded pork over low heat and stir-fry

   

6. 6 Fry until the shredded meat turns white and the fat is released, add onion, ginger and garlic and stir-fry in the pot

   

7. 7 Pour in the prepared sauce and stir well

   

8. 8 Add some water to cover the meat and simmer until the soup thickens

   

9. 9 Remove the pot and put it on a plate

   

10. 10 Remove the bean sprouts and wash them thoroughly, and soak the vermicelli in water until soft. Shred carrots, cucumbers, onions and coriander

    

11. 11 Stir-fry bean sprouts, carrots, and vermicelli, and add a spoonful of light soy sauce to taste.

    

12. 12 Cut the dough into small pieces, apply some oil between the two small pieces, press and roll into a round shape.

    

13. 13 Fry until golden brown on both sides

    

14. 14 Plate placement

    

15. 15 It’s time to make pancakes!

    

16. 16 Finished product pictures