Eating spring cakes, naturally, is indispensable. The so-called "harmony vegetables" are shredded with seasonal vegetables, such as leeks, bean sprouts and dried fragrant mushrooms, or mixed or fried.

If mixed, blanch the bean sprouts with water, cook the dried vermicelli, hook it with starch, vinegar and black and white soy sauce to make juice, and mix the shredded vegetables with the juice. If you want to stir-fry, put shredded pork, shredded egg skin, mung bean sprouts, dried bean curd, water vermicelli, spinach or leek into a pot and stir-fry until cooked. You can add shredded sea cucumber, shredded belly, shredded mushroom, shredded magnolia or shredded winter bamboo shoots and shredded ham, which will be more delicious and nutritious. It is also a side dish of spring cakes to serve a large plate of hot and delicious dishes, roll them with cakes or eat them with spring cakes.

For dishes that roll spring cakes, smoked chicken, sauced meat, sausages, etc. can also be prepared in advance, but they must be shredded first. Temporary fried pork can be simply made into shredded pork with leek, shredded pork with cabbage, fried vermicelli with carrot, shredded beef with dried silk, fried bamboo shoots with shredded chicken, etc. Stir-fried with spinach stalks, such as golden needle, fungus, shredded bean curd, etc., can be made into six or eight kinds.

The other is to roll eggs, spread them into sheets and roll them in spring cakes to eat.

Eating spring cakes is also divided into north and south.

The following are spring cakes eaten in the south, typical of which are eaten in Chaozhou and Xiamen.

Practice of Chaozhou Spring Cake:

Ingredients: 36 pancake skins, pork150g, mung bean 300g, raw garlic 300g, wet shredded mushrooms 25g, dried shrimps 25g and peanut oil 750g (consumption100g). Ingredients: monosodium glutamate, refined salt, fish sauce, pepper powder, sugar and flour. Method: 1, remove the head and coat of raw garlic, wash and chop it for later use. Then soak the mung bean flakes in water, remove the shells, wash them, steam them, take them out and dry them, add raw garlic, dried shrimps (chopped), mushrooms, fish sauce and monosodium glutamate and mix well to form a filling.

2. Peel the pork, cut it into strips, and add Sichuan pepper, sugar and salt for pickling.

3. Take 0/.5 pieces of pancake skin/kloc-0 (half as the bottom) and spread it on the board. Put 30g of stuffing and 5g of pork on it, wrap it into a pillow shape, and glue the joints with flour paste. Put peanut oil into a tripod and heat it. When the oil temperature reaches 60% to 70%, add spring cakes and fry until golden brown. Special features: crispy skin and salty stuffing.

Practice of Spring Cake in Xiamen:

"The raw materials of Xiamen Spring Cake are mainly winter bamboo shoots, peas, bean sprouts, cabbage, shredded eggs and dried bean curd. The ingredients are red radish, white radish, fish, shrimp, pork leg, chopped green onion and garlic white. When cooking, cut these raw materials into shreds, the finer the better. Among them, the shredded tofu must also be fried, so as to absorb the umami flavor of fish, shrimp and meat. Shrimp meat should be fried in a wok with soy sauce and cooking wine. Then, mix all the shredded ingredients together, put them in a wok and simmer for an hour until the water is semi-dry. In this way, the paper-thin spring cake skin will not be wetted and broken by too much soup in the stuffing. "

As for other condiments, it depends on the situation. Spring cake skin is baked with fine flour spread in a pan, and it is best to be thin and tough. After the stuffing is wrapped, you can eat it. Some people put it in an oil pan and fry it to make "fried spring cakes" to eat.