The side dishes in spring cakes include leeks, dried bean curd, ham, chicken, seasonal vegetables, leeks, carrots and cucumbers. Cucumber and carrot can be washed and directly shredded for later use. Chicken and ham are best cut and fried in oil. The chicken is marinated with cooking wine, pepper and salt for half an hour and then fried. The best ratio of flour to water for spring cake dough is 2: 1, and a little hot water is added to mix the dough.

Spring-pancake badao dishes

There are many kinds of side dishes of spring cakes, and the methods of side dishes in each region are different. Generally, the eight side dishes of spring cakes pay attention to three meats, three vegetables and two seasonings. For example, we choose shredded pork, shredded egg skin, shredded ham, mung bean sprouts, dried bean curd, spinach, onion and coriander, or we can use shredded sea cucumber, shredded mushroom, shredded winter bamboo shoots, shredded ham and sliced magnolia instead.

It is also important to make dough for spring cakes. We can buy dough directly from the supermarket or make dough at home. The ratio of flour to water is basically 2: 1, and the ratio of boiled water to cold water is 3:2. First, add flour drop by drop with boiling water, and add a little salt to the flour. A kilo of flour only needs 2g of salt. Stir the flour into a floccule and start kneading it. You can add cold water when kneading dough, which usually takes one hour.

Eating spring rolls in spring is a traditional folk custom in China, just like eating zongzi on Dragon Boat Festival and jiaozi on New Year's Eve. With the continuation of people for thousands of years, spring rolls are also called spring cakes. Besides welcoming the New Year, they usually contain a lot of fresh vegetables in spring, so their nutritional value is high.

Because spring rolls are fried foods with high oil content and calories, they should not be eaten more.