【Shandong】Children’s version of spring cakes

Overview

Every year at the beginning of spring, people will bake their own spring cakes to express their greetings and blessings. Spring dishes and spring cakes can relieve spring difficulties and avoid dental diseases. After eating spring dishes and spring cakes, it means that the harsh winter is gone and the colorful spring is coming. Most spring pancakes are rolled into thin pancakes with hot noodles and then cooked in a pan. Pancakes are also a technical job, and it is not easy to master them. Later, I don’t know who invented the steaming method. After trying it, it tastes very good, with almost zero failure rate. It tastes soft and chewy without feeling dry. Our children don’t like green vegetables, so we make spring pancakes green, which are both nutritious and beautiful. Finally, we roll them with the vegetables our children love, and use carrots to make some beautiful flowers. Then there are some cute little bees buzzing around the flowers. Do you feel the breath of spring immediately? Look, spring is already waving to us.

Tags

• staple food
• pasta
• home cooking
• breakfast
• beginning of spring
• cake
• spring recipes
• egg
• flour
• lettuce
• oil
• potatoes
• seaweed
• shrimp skin powder
• spinach
• carrot
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Blanch spinach in boiling water to remove oxalic acid.

   

3. 3 Put the blanched spinach into a bowl and add an appropriate amount of boiling water (the amount of water should be enough for a cooking stick) and beat into a puree with a cooking stick.

   

4. 4 Measure out 60g of spinach puree, pour it into the flour and quickly knead it into a smooth dough. Cover with plastic wrap and let it rest for a while (adjust the amount of water and flour according to the actual situation.)

   

5. 5 Peel the carrots and cut into long strips.

   

6. 6 After the water in the pot boils, add a little salt and blanch the carrots for half a minute.

   

7. 7 Beat the eggs.

   

8. 8 Pour in the egg liquid in a non-stick pan without oil, shake well and spread over low heat to form an egg cake.

   

9. 9 Divide the dough into small doughs of suitable size, put them in groups of two, knead them with your hands and flatten them, apply a layer of oil on one and cover the other flattened dough.

   

10. 10 Use a rolling pin to roll the dough together into a thin pancake, the thinner the better.

    

11. 11 Place the rolled out dough into a steamer with boiling water and steam until done. To prevent sticking, place one sheet first, steam for 10 seconds before placing the second sheet, or apply a layer of oil in the middle to prevent sticking.

    

12. 12 The steamed cakes are revealed into two pieces.

    

13. 13 Peel the potatoes and cut into thin strips with a multifunctional vegetable cutter.

    

14. 14 Then soak the starch in water.

    

15. 15 After the oil in the wok is hot, add shredded potatoes and stir-fry continuously. Add a little salt and shrimp skin powder and stir-fry until cooked.

    

16. 16 Cut a few small ovals from the egg cake to prepare for the little bees, and cut the rest of the egg cake into shreds.

    

17. 17 Cut out the bee's eyes, mouth and body stripes from seaweed.

    

18. 18 Glue the seaweed to the oval egg pancake, and when placing it on the spring pancake, fold two potato shreds in half to make bee wings.

    

19. 19 Put some lettuce on the spring cake.

    

20. 20 Spread an appropriate amount of potato shreds.

    

21. 21 Add some egg pancake shreds.

    

22. 22 Use scissors to cut the carrot sticks into strips at two-thirds, put a few egg cake wires in the middle and roll them up to make flowers.

    

23. 23 Wrap the spring cake and fold it back, and put the carrot flowers on top.

    

24. 24 Finally, add little bees and a spring pancake is ready.