Spring pancake is a pancake baked or steamed with wheat flour and eaten with bean sprouts, leeks and vermicelli as stuffing. Spring cakes are thin and soft.
Specific production steps:
First: add a proper amount of flour and a spoonful of salt to the pot, mix the dough with warm water, stir it into a flocculent dough, and then cover it with a cage cloth and let it stand for about 20 minutes.
Second: Make the woken noodles into smooth dough, then knead them into long strips, cut them into preparations with uniform size, roll them into dumpling skins, brush a layer of cooking oil on each roll, then fold the rolled round cakes one by one, and cover them with plastic wrap to wake them up for a while.
Third, roll the bread as thin as possible with a rolling pin, put the rolled bread on a plate, preheat it in an electric baking pan, brush it with a layer of oil, put it in the electric baking pan, bake it slowly with low heat, turn it over until it turns yellow on one side, turn it over several times in the middle, and take it out when it is golden on both sides.
Third, roll the bread as thin as possible with a rolling pin, put the rolled bread on a plate, preheat it in an electric baking pan, brush it with a layer of oil, put it in the electric baking pan, bake it slowly with low heat, turn it over until it turns yellow on one side, turn it over several times in the middle, and take it out when it is golden on both sides.
Firstly, soak sweet potato vermicelli in boiling water; After soaking, cut it short, wash the bean sprouts and control the water for later use, shred the cabbage, cut the leek into long sections, slice the onion, mince the garlic and cut the dried pepper into sections for later use.
Second: beat three eggs into a bowl, put a small amount of cooking wine to remove fishy smell, and add a small amount of salt to increase the bottom taste; Boil water in a pot, put water into vermicelli, cook vermicelli until it floats, take out cold water and put it in a bowl, add proper amount of cooking oil and soy sauce to prevent adhesion, and stir evenly for later use.
Third: fry the eggs in a hot pot and take them out after the oil cools. Leave the oil at the bottom in the pot. Stir-fry onion, ginger, garlic and dried pepper in hot oil, and add Chinese cabbage and bean sprouts to stir well. Stir-fry, add half a spoonful of salt, thirteen spices, chicken essence, white sugar, soy sauce and oyster sauce, stir-fry evenly, then add vermicelli, stir-fry eggs, and finally add leeks.