Authentic spring cakes are as thin as paper

Overview

The dietary customs of the Han nationality at the beginning of spring. There is a custom of eating spring pancakes at the beginning of spring in the north. Spring pancakes are the most delicious in the Northeast and Beijing areas. It is said that spring pancakes, as a traditional Chaozhou snack, evolved from the ancient folk snacks of Chaozhou and need to be verified. Spring pancakes are pancakes baked with flour, usually rolled into vegetables. The combination of spring pancakes and vegetables with farmhouse miso paste is perfect and delicious!

Tags

• staple food
• pasta
• old man
• cake
• lunch
• dinner
• students
• big oil
• cold water
• flour
• boiling water
• salt

Ingredients

Steps

1. 1 Heat the noodles in boiling water, add a little salt to the flour, and an appropriate amount of oil. Do not boil all the flour. There should be remaining dry flour in the basin, add a little cold water, and the dough is not hot. Knead the dough until the residual heat dissipates and wake up for 15 minutes!

   

2. 2 Put some dough into it, the same size!

   

3. 3 Roll out the dough into a round shape of the same size. Brush the dough with a layer of salad oil, sprinkle a little dry flour on it, stack five pieces together, and roll out the dough to an even thickness!

   

4. 4 Do not put oil in the pot and cook over low heat. It is not suitable to bake over high heat. Once done, take it out of the pot! When you peel it off layer by layer, it’s as thin as paper and you can see the colors of the vegetables rolled into the spring pancakes!

   

5. 5 Rural soybean paste is fried in soybeans, cut into your favorite vegetables, or wrapped in shredded potatoes!

   

6. 6 Brush the spring cake with a layer of soybean paste, add cucumber shreds, carrot shreds, potato shreds, chives, and coriander, and wrap it into a rectangular roll. The finished product!