Spring pancakes rolled with vegetables
Overview
Eating spring pancakes on February 2 is also called biting dragon scales. It is so named because the shape of spring pancakes is round and thin, like scales. The preparation of spring pancakes is very simple. When eating, you can stir-fry some spring seasonal vegetables and roll them up with spring pancakes. The freshly steamed spring pancakes are translucent and chewy, rolled with savory and delicious stir-fried vegetables. One bite is full of happiness.
Tags
Ingredients
Steps
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First of all, we need to prepare all the ingredients we need: flour for making spring pancakes, eggs, carrots, leeks, mung bean sprouts, vermicelli and ham sausage for making vegetable caps. It can also be stir-fried with spinach, fungus and shredded pork. The richer the ingredients, the more delicious it will be. If you don’t like to eat fried eggs, you can also stir-fry the eggs into the vegetables without capping them.
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First pour the flour and salt into a basin, then use the prepared hot water to stir the flour into a flocculent form, let it sit until it is not hot, then knead it into a smooth dough, cover it with plastic wrap and bake it for about 20 minutes. Take out the dough and put it on the chopping board, knead it evenly with your hands, break it into several small balls, and then use your hands to make each small ball into a round shape. The size of the ingredients should be uniform, so as to ensure that the spring cakes are of the same size.
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Roll out all the ingredients into dumpling wrapper-sized dough like you would roll out dumpling wrappers.
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Brush oil on the rolled dough with an oil brush. Make sure the oil is evenly applied, and then stack the dough one on top of another.
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Use a rolling pin to roll the folded dough into a round cake. Don't roll it too thin, as it will easily tear or tear, but try to roll it out so that the top and bottom are the same size.
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Add an appropriate amount of water to the steamer and bring to a boil over high heat. Place the rolled out spring cakes into a basket lined with a cloth. After the water boils, put the basket into the steamer and steam for 10 minutes.
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After steaming, take it out of the pan immediately, and uncover the spring cakes one by one while they are still hot. Because they have been brushed with oil before, they are particularly easy to uncover. However, it will be difficult to uncover them after they cool down.
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Soak the vermicelli in warm water in advance; pick and wash the leeks, control the water and cut into sections; cut off the roots of the mung bean sprouts and wash them clean; peel off the skin of the carrots and cut into thin strips; peel off the skin of the ham sausage and cut into shreds and set aside; finally, break the eggs into a bowl, add 1g of salt, and beat with chopsticks to form an egg liquid.
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Heat the pan over medium heat until it feels hot in the palm of your hand. Pour in the peanut oil and turn it up to high heat until the oil is hot. Add in the chopped green onion and sauté over low heat. Add in the shredded ham and stir-fry. Then add the mung bean sprouts and stir-fry quickly over high heat.
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Add shredded carrots and vermicelli, stir-fry and season with light soy sauce and salt.
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Pour in the chopped leek segments and stir-fry until evenly distributed. Remove from the pan and serve on a plate.
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Heat the pan over medium heat until it is hot in the palm of your hand. Use an oil brush to apply a thin layer of oil. When the oil is hot, pour in the stirred egg liquid. Then shake the pan to allow the egg liquid to expand and solidify on the bottom of the pan, and spread it into a large enough egg cake.
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After the bottom is solidified, turn it over. Fry both sides until brown and fragrant, then place it on top of the stir-fried vegetables. Stir-fried vegetables go best with spring pancakes.
