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The practice of home-cooked spring cakes
1.200g medium-gluten flour is mixed with 1 10g clear water, stirred into snow flakes, kneaded to smooth dough, covered with plastic wrap, and proofed for 30 minutes.

2. Divide the woken dough into 17 equal parts, flatten it first, and then roll it into a dough with uniform size (about the size of dumpling skin).

3. Fold the rolled dough sheets, and evenly brush each layer with cooking oil.

4. Press the two sides of the folded dough slightly by hand, then roll it flat from the middle to all sides with a rolling pin, and the front and back sides take turns, and finally roll it into the size of an 8-inch mold (in this way, the cake crust can be made to be as thin and uniform as possible).

5. Take a steamer. After the water in the steamer boils, steam the rolled dough in the steamer for 15 minutes and take it out. The steamed dough sheets are uncovered one by one, and the spring cake skins are finished.

6.250g pork lean meat is shredded, and then mixed with 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 egg white and 1 tablespoon of salt, and marinated for 20 minutes.

7. Heat the oil in a hot pan, saute the minced ginger and garlic, add the marinated shredded pork, and stir-fry over medium heat until it becomes discolored.

8. Add 2 tablespoons of sweet noodle sauce, 1 tablespoon of soy sauce and 1 tablespoon of soy sauce to taste, pour in a small bowl of water starch (1:1) to thicken, stir well, and saute shredded pork with soy sauce.

9. Put a little oil in the pot, add 100g mung bean sprouts and 100g leeks and stir fry slightly, add half a spoonful of salt to taste and serve.

10. 1 egg, add half a spoonful of salt, stir well, pour into the pot, spread into thin egg cake, and shred with half a cucumber and carrot respectively.

1 1. Take a cake crust, roll it into your favorite ingredients, and then brush it with the sauce made of sweet noodle sauce and oily seasoning (2:1), and the spring cake is finished!