2. Cook noodles. Stir into a flocculent and smooth dough, cover with plastic wrap and wake for about 20 minutes.

3. After waking up, divide it into uniform doses, about 48 grams. Round and flat, just like rolling dumpling skin, rolling it into thin slices.

4. Stack the rolled dough together like a pyramid, and oil evenly between each layer. Put the lard in a bowl and heat it in the microwave for half a minute until it melts. Used cooked lard. If someone is not used to using lard, white oil can also be used.

5. Fold all the dough sheets together, and then gently press them with your hands, pressing them on both sides, so it is easier to change. Moreover, gently pressing them on both sides can also adjust the size uniformity of the handle. Then roll the cake with a rolling pin, start from the middle, roll it back and forth, roll it on the front and roll it on the back a few times. The size is similar to that of an eight-inch mold, but not larger than that of an eight-inch mold. The edge of the cake should be rolled thin, and the bottom of the last piece should be oiled to prevent the drawer cloth from sticking.

6. If you want a more round shape, then we can use a round mold or a pot cover to cut off the extra parts around the crust, so the cake is a perfect circle. Put it on the pot with cold water, steam it for 15 minutes after the water boils, take it out, uncover it a little layer by layer, and stir-fry a few seasonal side dishes to eat.

7. Spring cakes are thin and soft, suitable for all ages. Even if I leave, it's not hard. Spread some sweet noodle sauce, add shredded potatoes, mung bean sprouts, shredded ham, shredded egg rolls, shredded onion and shredded cucumber. You can also add shredded pork and roast duck rolls. Any kind of cooking will do. Roll it up with spring cakes.