Main ingredients: 500 grams of flour, 310 grams of 60-degree water, 5 grams of salt, 20 grams of cooking oil.

Accessories: 1 steamer.

Steamed spring pancakes:

1, add salt to the flour, then add 60 degrees of water and mix well

2, add 20 cooking oil

3, knead into a smooth, non-sticky dough and relax for 1 hour.

4. Pull the loosened dough into even-sized dosage, about 50 grams per dosage, sprinkle some dry flour and knead smoothly, cover with a piece of coarse cloth to prevent the skin from drying out and cracking.

5. Boil water in a pot and place in a steamer drawer. Roll out one cake and place one on top.

6. Cover the pot with a lid and roll out another cake.

7, until the last one into the pot, steam for 2 minutes to get out of the pot.

8, while hot, one by one can be uncovered.