Spring Cake

Spring Cake

1. Mix the noodles with boiling water and wake up for at least half an hour after kneading;

2. Wake up and knead the dough, knead it into a long strip;

3. Cut into small pieces

4. Squash with a rounding agent;

5. Pour some oil on the dough;

6. Rub the oil evenly against that piece of dough;

7. Roll out

8. Roll out

9. Heat a pan on a small fire, no need to pour oil, put the cake, cover the lid, turn over after bulging, and the other side will be out when the heat is enough

10. The two pots are faster to burn together;

11. After baking, find a steamer, spread a dry cloth, put the cake, and steam for three minutes after boiling;

12. The fragrant and soft cakes are out of the oven;

13. Wash the bean sprouts and control water for later use;

14. Shred carrots, pick and wash leeks, and cut into sections;

15. Pour the oil in the hot pan. When the oil is hot, fry the green onions. First, fry the carrots, then add the mung bean sprouts and stir fry. Add a small amount of light soy sauce and a small amount of salt.

16. Shred potatoes, wash off the starch, remove the water to control;

17. Shred carrots and screw peppers;

18. Pour the oil in the hot pan until the oil heats up, fry the onion fragrant, first fry the carrot shreds, then add the potato shreds and stir fry, add salt, stir fry, add screw peppers, stir fry with some water, stir fry, and cook out;

19. Sliced knuckles with sauce;

20. Bring the soup knuckles back to the pot and bring to a boil, thicken the starch with water, add green chilies, red rice peppers, and minced garlic to the cut, turn off the heat, and pour on the knuckles;

21. Put some water on the eggs, add appropriate amount of salt to beat;

22. Scallion finely chopped with a hob;

23. When the oil is hot, first scramble the eggs and then add the green onions, fry the green onions until soft, turn off the heat and bring out the pan;

24. Open the book

25. Vegetable egg spring cake;

26. Let's roll meat again;

27. It's all good