Spring cakes are usually made after the noodles are scalded. But it's time-consuming, and time is tight in the morning, so it's often too late to cook time-consuming dishes. So I usually use another simpler and time-saving method to make spring cakes. I don't need to iron noodles or knead noodles. /kloc-I can make a pile in 0/0 minute, and the bed is as thin as a cicada. Looking at the transparent cake is very appetizing. Experienced housewives probably guessed that I steamed spring cakes with dumpling wrappers, which saved time and effort. When steaming spring cakes, I can stir-fry the rolled vegetables and cook breakfast for the whole family in ten minutes. Let's see how to turn dumpling wrappers into spring cakes.
This little detail is very important, that is, one side of the dumpling skin should also be painted with oil. This is the way to uncover it. Never ignore it.
Roll the dumpling skin into a large round cake with a rolling pin. You'd better turn the dumpling skin upside down and roll it.
Boil the pot with water and put in the rolled dumpling skin. Steam for 8 to 10 minutes.
After steaming, take out the dumpling skin and gently uncover it, and the spring cake is ready.
Of course, if there are many people in the family, you can make more stacks. My experience is that the 10 stack is easier to operate and the time is easier to master. So I am a pile of 10 dumpling wrappers. I bought dumpling wrappers in the market. You can roll them yourself. They should be softer. But it is more convenient and saves time. You can buy dumpling skins in the refrigerator at night and take them out of the refrigerator the next morning. The dishes of spring cake rolls can be cooked according to personal taste. I like rolling vegetarian dishes. If you like meat, you can also use meatloaf. Everything is delicious.