Spring Cake and Vegetable Cap
1.
Paste the shredded pork; sprinkle a little salt, pepper and Shao wine into the shredded pork and stir well.
2.
Then add a little starch and water and repeatedly stir evenly.
3.
Grab it until it is sticky and set aside.
4.
Combine the noodles; sprinkle a little salt in the flour and mix well.
5.
Then blanch the noodles with half of the boiling water.
6.
Then use half of the cold water to blend the noodles until they are soft and hard. This is also called semi-hot noodles.
7.
Set aside after the dough is made.
8.
Blanch the carrot shreds with boiling water and set aside.
9.
Heat the pot and pour a little bit of cold oil, add in the silky meat, add the green onion and ginger and sauté.
10.
After sauteing, pour in the soaked vermicelli, bean sprouts and carrot shreds and stir-fry evenly.
11.
Stir well and cook a few drops of Shao wine, then sprinkle in salt and monosodium glutamate and stir evenly over high heat.
12.
Finally add the leeks and stir well.
13.
Add a few drops of sesame oil before serving.
14.
Stir fry for a while and it will be out of the pot.
15.
Put the fried mixed vegetables on the plate, and then spread the eggs on top to keep warm for later use.
16.
Knead the dough a little bit to make the dough powder and press it flat. Spread a little sesame oil on one side of the dough powder to stack the two dough powders.
17.
Roll the stacked dough into pancakes.
18.
Put it in a preheated electric baking pan and cook it. It only takes ten seconds to turn over, and the pancake can be taken out after it changes color.
19.
After taking out the cake, uncover the stacked pallet by hand.
20.
When eaten, just roll the vegetables.
Tips:
Snack features: the cakes are as thin as paper, soft and moderate, the dishes are light and delicious, the ingredients are diverse and nutritious, and the famous spring dishes are caps.
Tips;
1. You can also use some spring bamboo shoots or fungus in the side dishes, which will be more nutritious.
2. For spring cakes, half-hot noodles are better. For example, hot noodles will become hard after being cooled, while cold-hydrated noodles are easy to break after cooling, so half-hot noodles are ideal.
3. The most particular thing about eating spring cakes should be assorted mixed vegetables, eggs, sauced pork slices, cucumber strips, radish strips, green onions, etc., together with steamed sweet noodle sauce mixed with sesame oil, sesame sauce and white sugar. This is old A traditional way of eating spring in Beijing.
The Beijing-style delicacy "Spring Cake and Vegetable Cap" of the big stir-fry spoon is ready for your friends' reference!