The pancake is a seasonal snack in my hometown Shanwei area, different from the Chaoshan's sugar onion pancake, the pancake crust is bigger and thicker, the ingredients are more sufficient, salty and sweet intertwined, it is only eaten between Ching Ming and the beginning of the summer and is a must-have for every family.

Ingredients ?

Spring roll skin 4 sheets

Dried white beans 1 piece

Bean sprouts moderately

Scallion several

Ham (instead of shredded pork) moderately

green and red peppers half each

Dried vegetables moderately (if you like salty, you can put more)

Carrots 1/4

Sugar moderately

Small amount of purple kale

Eggs 1-2

Shantou pancake recipe ?

Prepare the necessary ingredients, except for the necessary ingredients such as green onions, dried tofu, bean sprouts, preserved vegetables, and other random combinations. I have my own brightly colored ingredients, I like the colorful colors.

Steam the raw spring roll wrappers in a pot of steam, because the skin is relatively thin, 5 minutes over medium-low heat. Since you can't find the kind of pancake skin you find in Shanghai, you have to use spring roll skin instead.

Shred the ingredients and fry them separately, adding salt and white pepper as appropriate.

Place the ingredients one on top of the other, put them on top of the crust, and finally put in the shredded squid (according to your personal preference) and sprinkle with sugar (Chaoshan people prefer a mixture of sweet and salty).

Finally, wrap the roll and shape it.

Tips

1. The picture does not show all the ingredients.

2. Purple kale is easy to lose color when it is heated, so put it at the end of the stir-fry, and the time should not be too long, just stir-fry it.