Spring cake

Overview

My husband’s colleague brought some big potatoes and they looked really good, so I’ve been frying shredded potatoes for the past few days. I got up early this morning and kneaded the noodles, made some spring pancakes, fried the egg sauce, chopped green onions and coriander, rolled them together and it was so fragrant. The steamed spring pancakes are thin, soft and sweet, and are even more delicious than pancakes.

Tags

• staple food
• home cooking
• flour
• boiling water

Ingredients

Steps

1. 1 Knead the dough with boiling water, add water little by little and stir with chopsticks until there is no dry dough in the basin and it becomes granular. Knead it into a dough after letting it dry for a while. Cover it with a damp cloth and let it sit for 30 minutes. You can knead the dough again in the middle. Do not dry out the dough while kneading, but touch some oil to avoid staining your hands.

   

2. 2 Knead the rested dough into a long strip and cut it into moderately sized pieces with a knife,

   

3. 3 Press the flattening agent

   

4. 4 Roll it into pieces slightly larger than the dumpling skin

   

5. 5 Use a brush to apply oil between each piece, and stack 9-10 layers

   

6. 6 Then use a rolling pin to roll it out thinly

   

7. 7 After the water in the pot boils, place the rolled cakes on the steamer. About 10 cakes can be steamed at a time, which takes 20 minutes

   

8. 8 Steamed

   

9. 9 Separate one by one

   

10. 10 Rolled with sliced green onions, fried potatoes and fried sauce, it is transparent and soft and tastes great