material

200 grams of medium gluten flour

Carrots, cucumbers, leeks, mung bean sprouts, eggs, lean pork, cooking wine, minced ginger and garlic, sweet noodle sauce, soy sauce, chili pepper oil, soy sauce, salt and water.

1. Mix the medium gluten flour with clear water, stir it into snowflake shape, knead it until it is smooth, cover it with plastic wrap and wake it for 30 minutes.

2. Divide the awakened 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 in half and evenly brush each layer with edible oil.

4. Gently press both sides of the folded dough by hand, then roll it flat from the middle to all sides with a rolling pin, and roll it flat on the front and back sides alternately, and finally roll it to the size of an 8-inch mold (so that the crust can be made as thin and even as possible).

5. Take a boat. After the water in the steamer is boiled, steam the rolled dough in the steamer for 15 minutes and take it out. Uncover the steamed dough one by one, and the spring cake crust is ready.

6.250g shredded pork, add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 egg white, 1 tablespoon of salt, mix well and marinate for 20 minutes.

7. Put oil in a hot pan, saute minced ginger and garlic, add marinated shredded pork, and stir-fry over medium heat until it changes color.

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

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

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

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

Although there is a custom of eating spring cakes in the early spring, you can always eat them, especially breakfast, which is convenient and easy. Thin spring cake with delicious side dishes, rich in taste, soft and powerful.

If you have side dishes, you can come according to your own preferences, no matter how delicious.