Add a little salt and vegetable oil to the flour, and the mixture is very thin. When the pan is hot, dip it in gauze and wipe it on the hot pan to make a spring cake.

The second approach-the master's approach:

1. Ordinary flour is mixed thinly, add a little salt and vegetable oil, beat hard in one direction, and wake up 1 to 2 hours after it is completely uniform. The process of waking up flour is very important. If you wake up badly, you can't form it. Vegetable oil is added to increase the toughness of flour.

2. Heat the pan (not too hot, just turn on the electric stove to a medium temperature), grab a mass of flour, spread it around the periphery of the pan first, and spread it from the outside to the inside. When the color turns white, it is ripe, and then it can be uncovered.

The key is to control the temperature well. It's too low to stick to the pot, and it's too hot. Before a circle comes down, the front one is cooked and tilted, and it can't be connected with the back one. The first one may not spread well, just try a few to master the heat. The touts didn't succeed in spreading the first one, and the second Zhang Cai was just so-so.

The third way-the improved version of the master

According to the second method and flour with high gluten flour, you don't have to wake up after mixing, and you can start spreading immediately. The flour has good gluten and is easy to form. This is one of the biggest differences I can feel between high-gluten flour and low-gluten flour, and the cakes in high-gluten flour stalls are more fragrant and taste good.

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Shepherd's purse spring-pancake

Raw material formula (60 pieces)

White flour 500g shepherd's purse 1 kg braised diced meat 250g dry starch 500g (about consumption100g) monosodium glutamate10g white sugar10g salt150g sesame oil 50g peanut oil 2kg (about consumption)

Production method

1. Put the flour (475g) into the flour jar, melt the refined salt with cold water175g, pour it into the flour jar, knead the flour evenly to form dough, and cover it with a wet cloth. In addition, flour (25g) is mixed with cold water to form a thin batter. Dry starch is put into gauze bag for later use.

After re-kneading the dough, press it into long strips with a flour stick, roll it on the flour stick, push it forward with both hands, let it go when the dough is loose, sprinkle a layer of dry starch, roll it up from one end with the flour stick, then take out the flour stick, put the dough horizontally on the chopping board, press both ends with the flour stick first, then cross-press it once from left to right and from right to left respectively, let it go, sprinkle dry starch, and roll it on the flour stick from one end and push it forward with your hands. When the dough is even and translucent, stack the dough layers, sprinkle some dry starch on each layer, and cut into 60 pieces of spring cake skin with a knife 15 cm square. Wipe the pan clean and ignite it. When the pan is hot, put the spring cake skins on the baking (after wrinkles) in turn, take them down and fold them and cover them with a wet towel.

2. Wash shepherd's purse selectively, put it in a boiling water pot until it changes color, fish it in cold water and cool it thoroughly, squeeze out the water, chop it into pieces, put it in a bowl, add braised diced meat (with a small amount of oil and halogen), monosodium glutamate, soft sugar and sesame oil and stir well to make stuffing.

3. Put the skin of spring cake on the chopping board, put the stuffing into a long strip, first fold the skin diagonally by one third, then fold it in the middle from left to right, and then fold it forward to form a rectangular green body with a length of 1 1 cm and a width of 2 cm, and stick the joint with thin batter to be fried.

4. Put the wok on a strong fire, pour in peanut oil, and when it is eight-ripe, put the wrapped spring cake green body in several times, fry it until golden brown, and fish it out.

The product features golden color, crisp skin, stuffed with shepherd's purse, fresh and moist, accompanied by balsamic vinegar, which has a unique flavor and is a good snack for the Spring Festival.

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Fried shredded pork spring-pancake

Raw material formula

Flour 1 kg water 800g shredded pork, 400g shredded pork fat, 200g shredded pork with barbecued pork, 200g shredded mushrooms100g leek, 300g silver bud (mung bean sprouts are pinched off at both ends), 800g refined salt, soy sauce, white sugar, fresh soup, starch, sesame oil, cooking wine, pepper, monosodium glutamate, lard and peanut oil.

Production method

1. Add a little refined salt and alum to the flour, add clear water several times, stir well with your hands while adding water, grab the dough with your hands and shake it repeatedly until the clear water is added and the dough is not sticky to your hands or pots.

2. Clean the flat pan with heat, then slightly rub some peanut oil, grab a piece of flour with your right hand, spread it into a round slice with a diameter of about 10 cm in the flat pan (when sticking the flour to the pan, lift it up by hand), and take it out when the skin is tilted around and the surface is dry, that is, the spring cake skin is obtained.

3. Wash leek and cut it into 3 cm long sections: blanch the silver buds with boiling water and remove the purified water; Sliced pork is pulped with starch and clear water, put into a warm oil pan (heated with peanut oil), spread and smooth thoroughly, and pour into a colander to control the net oil.

4. Fire the frying spoon, add lard to heat it, add shredded fat, barbecued pork and shredded mushrooms, stir well, then add smooth shredded pork, cooking oil, salt, soy sauce, white sugar, pepper, sesame oil, fresh soup and monosodium glutamate, stir well with starch after boiling, take it out of the pot and let it cool, then add chives and silver buds and stir well to get the spring cake stuffing.

5. Spread the skin of the spring cake flat on the chopping board, add the spring cake stuffing, wrap it into a long flat shape, and stick the sealing place with thin batter to seal it tightly.

6. Pour the hot pan into peanut oil, put the spring cake in the pan and fry it on medium heat until both sides are golden yellow.

Product features thin skin and many fillings, crisp and fragrant but not greasy.

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Chaozhou spring-pancake

As a traditional snack in Chaozhou, spring cake evolved from ancient folk snacks in Chaozhou. Before the Qing Dynasty, there was a popular snack in Chaozhou streets-fried shrimp with pancakes, that is, fried shrimp wrapped in pancake skin and eaten with sweet sauce. This snack was mainly sold to children at roadside stalls. At the end of Qing Dynasty, the stuffing of this snack was changed from fried shrimp to diced vegetable (radish) with pork. In 19 1 1 year, Hu Rongshun and Hu Jiangquan, the founders of Chaozhou famous shop, improved this snack into Chaozhou spring cakes that have been passed down to this day.

Spring cake is made of round pancake skin made of flour, covered with mung bean (peeled mung bean slices in Chaozhou dialect), garlic white (white part in front of raw garlic, cut into small grains), mushrooms, dried shrimps, fish sauce, monosodium glutamate, etc., in a strip shape of about 10 cm long, and fried until golden yellow.

The skin of spring cake is crisp and the stuffing is salty and fragrant. If you bite it down, you will only feel that your mouth is fragrant and your appetite will be greatly increased. It is a famous snack that not only makes chaozhou people enjoy it all the year round, but also is a must for guests who are on a whim.