Materials

Ingredients: 500 grams of flour

Seasonings: water-cured fungus, chrysanthemum stems, carrots, mung bean sprouts, mustard shreds, refined salt, sesame oil

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Method

1. Scald the noodles with boiling water. The water must be boiling.

2. After kneading the hot noodles into a dough, dip the noodles in cold water and use your fists to knead the noodles to make them firmer.

3. Place the rolled dough in a covered container and let it rest for a while.

4. Use the space left by the noodles to process the side dishes. Today I will make the side dishes needed to eat spring pancakes. Shred the carrots, wash and cut the chrysanthemum stems into sections, wash the mung bean sprouts, and cut the fungus into shreds.

5. Pour oil into the pot. When the oil is hot, add shredded carrots and mung bean sprouts and stir-fry.

6. Add chrysanthemum stalks and fungus shreds and stir-fry evenly.

7. Add refined salt according to personal taste and stir-fry evenly.

8. Finally, add shredded mustard and stir-fry evenly before serving.

9. Plate the fried side dishes and set aside.

10. Pancake: Knead the dough evenly and break it into small pieces.

11. Flatten the dough and apply sesame oil.

12. Sprinkle a little dry flour on the dough with sesame oil.

13. Apply the sesame oil on the two noodles, mix them together, and press them flat.

14. Use a rolling pin to press the dough several times to secure the two pieces of dough.

15. Roll the dough into a thin cake.

16. Put the rolled-out bet cake into the pot and cook over low heat.

17. After searing one side, turn it over and sear the other side. The fire must not be too high or it will burn.

18. Uncover the baked cake along the edge. It is very thin.

19. Put the fried side dishes into the pancake and roll it up.

20. The side dishes for spring pancakes can be prepared according to personal preferences.