Quick Version Eel Spring Cake

Name: Quick Version Eel Spring Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 165g Eel world kabayaki eel; Some dumpling skin; Some carrot; Some Cucumber; Some Bean sprouts; 2 pcs egg; Some Sweet noodle sauce; Some salt; Some oil

by Eel World Food

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I made dumplings yesterday and left some dumpling skins. The usual method is to brush oil and sprinkle with salt and pepper and chopped green onion, and then roll several sheets together to make a scallion pancake, and then I suddenly wanted to make a dumpling skin version. Spring cakes, rolled with eel and vegetables, taste fresh and not greasy and refreshing.

The crust is thin and transparent, and the fillings are also very rich. There are eel, carrot, cucumber and bean sprouts. The taste is crisp and crisp. It is wrapped in sauce and eaten in one bite. It is super satisfying. And the method is super simple. Let’s take a look at the method. ~"

Ingredients

165g Eel World Kabayaki Eel
Some Dumpling Skin
Some Carrot
Some Cucumber
Some Bean Sprouts
2 pcs Egg
Some Sweet Noodle Sauce
Some Salt
Some Oil

Quick Version Eel Spring Cake

1. Preparation materials: dumpling skins, carrots, cucumbers, bean sprouts, eggs, sweet noodle sauce, salt, oil;

2. Eel Tianxia cut into sections and grilled eel 165g;

3. First take a commercially available dumpling wrapper and apply a thin layer of oil on it with a small brush (it will be whiter when steamed with a light-colored pancake wrapper);

4. Then put another dumpling wrapper on top, and then apply a layer of oil, stack 6 or 7 pieces at a time in order, and brush a little oil on the side to prevent sticking after stacking;

5. Then use your hand to gently press on both sides of the stacked pie crust, and then use a rolling pin to evenly press the dumpling crust to the desired size (my dumpling crust is a little bit dry, and the top one is not rolled out , Just tear it off);

6. Take a flat pan and brush with some oil, put the rolled spring cakes in, and boil the water in a pot to steam for about 10-15 minutes;

7. Take it out while it’s hot and tear it apart one by one for use;

8. When steaming the spring cakes, peel the carrots, shred the cucumbers, and fry the eggs with a little salt to form egg crusts, shred and set aside;

9. Cut the eel that has been thawed in advance into small strips, then oil it or use the microwave for two minutes;

10. Boil the water in the pot, add a little oil and salt, put the bean sprouts in the blanching water for 30 seconds, then set aside;

11. Take a piece of pie crust, brush it with sweet noodle sauce, then add eel strips, shredded cucumber, shredded carrots, etc. according to personal preference, (if you like spicy food, you can add oil and spicy pepper), and roll it up;

12. The dumpling skin version of the spring cake is finished~ If the dumpling skin is slippery when it is stacked, you can sprinkle some flour to help roll it out, and the side dishes can also be replaced by duck~

13. The pie crust is white, with a bit of toughness, with soft eel meat and refreshing vegetables, plus the full flavor of sauce, which will bring a coolness to the hot body and mind on a hot day~