Lazy version of spring cakes and rolls

Overview

I have always liked eating spring pancakes, but making the pancake crust is too troublesome, so I bought spring roll skins and steamed them to get a thin pancake crust. I also made braised mushrooms, chicken and stir-fried cucumbers

Tags

• hot dishes
• home cooking
• chicken
• cooking wine
• corn
• cucumber
• mushrooms
• oil
• old soy sauce
• onions
• rock sugar
• starch
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash and dice the mushrooms, blanch them in hot water, put them out and soak them in cold water, and dice the chicken

   

2. 2 Grind the diced chicken with cooking wine, onion, ginger and corn starch, then add 1 tablespoon of oil

   

3. 3 Heat oil in a pan, add a few Sichuan peppercorns, add diced chicken and stir-fry until it changes color, take out and pick out the Sichuan peppercorns

   

4. 4 Reheat the pot, add oil, sauté the green onions, ginger slices and garlic cloves until fragrant, add the chicken

   

5. 5 Put 5 tablespoons of soy sauce and 1 tablespoon of dark soy sauce (the food here is large, so I put more)

   

6. 6 Bring water to a boil, skim off the foam, add mushrooms and rock sugar

   

7. 7 Collect the juice, season with salt, and serve (amount of two plates)

   

8. 8 Slice the cucumber, add oil to the pan and sauté the ginger, garlic, and pepper until fragrant, add the melon slices and stir-fry, add the five-spice powder, soy sauce, and salt, stir-fry evenly and remove from the pan

   

9. 9 Steamed spring cake skin until soft