Spring Cake and Vegetable Cap

Spring Cake and Vegetable Cap

by Large frying spoon

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

I remember that when my grandmother was alive when I was young, I had to eat a few spring cakes every spring, commonly known as "biting the spring", and my grandmother took care of each meal. What is eaten with spring cakes is a "combined dish", which is also called a hybrid dish by some people. Don't look at it is just a dish of ordinary stir-fried assorted dishes, but there is too much attention and talk in it.
Mung bean sprouts must be included in "He Cai", which means that the family is prosperous forever.
Then there is leeks. Because leeks are green, they are hailed as the meaning of spring to keep the whole family safe for a long time. In addition, because leeks belong to the sun, spring is the rising stage of yang qi recovery from all things, and eating leeks will be of great benefit to the body.
Then there are fans. Fans represent family affection, which can be seen as the old people's caring for their children. The other ingredients are some shredded meat, etc. The stir-fry of several ingredients together is a light and delicious dish. When eating, use pancakes to roll up the vegetables. This is called "biting the spring"
After the spring in Beijing in the past, if you wanted to eat in a restaurant or restaurant, you would be more particular. In addition to the normal banquet dishes, each person must be served with a spring cake and a small plate of mixed dishes. Generally, it is calculated based on the head value, that is, two small slices of crepes per person, with a small plate of mixed dishes. Blocks, the number is only enough to roll two cakes.
"He Cai Cap" is actually to fry a small dish of mixed vegetables, and then spread an egg on top, with a few slices of soy pork head, cucumber strips, green onions and a small dish of sweet noodle sauce, etc., use these to roll together. Eat it in the spring cake, the meat and vegetable are all in the color, and it will be delicious when you bite it, ha ha!
I’m the only one in the family, everything is simple, the meat is exempted, I only bake a few spring cakes and stir a plate of caps, ate a nice meal, and it’s done when I feel like it, ha ha! "

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.

Spring Cake and Vegetable Cap recipe

2. Then add a little starch and water and repeatedly stir evenly.

Spring Cake and Vegetable Cap recipe

3. Grab it until it is sticky and set aside.

Spring Cake and Vegetable Cap recipe

4. Combine the noodles; sprinkle a little salt in the flour and mix well.

Spring Cake and Vegetable Cap recipe

5. Then blanch the noodles with half of the boiling water.

Spring Cake and Vegetable Cap recipe

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.

Spring Cake and Vegetable Cap recipe

7. Set aside after the dough is made.

Spring Cake and Vegetable Cap recipe

8. Blanch the carrot shreds with boiling water and set aside.

Spring Cake and Vegetable Cap recipe

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.

Spring Cake and Vegetable Cap recipe

10. After sauteing, pour in the soaked vermicelli, bean sprouts and carrot shreds and stir-fry evenly.

Spring Cake and Vegetable Cap recipe

11. Stir well and cook a few drops of Shao wine, then sprinkle in salt and monosodium glutamate and stir evenly over high heat.

Spring Cake and Vegetable Cap recipe

12. Finally add the leeks and stir well.

Spring Cake and Vegetable Cap recipe

13. Add a few drops of sesame oil before serving.

Spring Cake and Vegetable Cap recipe

14. Stir fry for a while and it will be out of the pot.

Spring Cake and Vegetable Cap recipe

15. Put the fried mixed vegetables on the plate, and then spread the eggs on top to keep warm for later use.

Spring Cake and Vegetable Cap recipe

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.

Spring Cake and Vegetable Cap recipe

17. Roll the stacked dough into pancakes.

Spring Cake and Vegetable Cap recipe

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.

Spring Cake and Vegetable Cap recipe

19. After taking out the cake, uncover the stacked pallet by hand.

Spring Cake and Vegetable Cap recipe

20. When eaten, just roll the vegetables.

Spring Cake and Vegetable Cap recipe

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!

Comments

Similar recipes

Braised Eggplant

Eggplant, Salt, Flour

Pimple Soup

Ginger, Parsley, Chives

Seasonal Vegetable Pie

Flour, Shimizu, Cucumber

Pimple Soup

Flour, Tomato, Water

Seasonal Vegetable Quiche

Green Bean Sprouts, Carrot, Shiitake Mushrooms

Seasonal Vegetable Soup Baba

Flour, Tomato, Sausage

Cornmeal Fried Dumplings

Glutinous Rice Balls, Flour, Cornmeal

Pimple Soup

Tomato, Flour, Rape