Spring Cake Rolled Vegetables
1.
First of all, we have to prepare all the ingredients we need: the flour for making spring cakes, and the ingredients for making the caps include eggs, carrots, leeks, mung bean sprouts, vermicelli, and ham. It can also be stir-fried with spinach, fungus and shredded pork. The richer the ingredients, the better. If you don’t like to eat stalled eggs, you can also stir-fry the eggs into the mixed vegetables without capping.
2.
Pour the flour and salt into the basin first, then use the prepared hot water to stir the flour into a flocculent shape, let it dry until it is not hot, knead it into a smooth dough, and cover the noodles with plastic wrap for about 20 minutes. Take out the good dough and place it on the chopping board, knead it repeatedly with your hands, then pull it into several small doses, and then round each small dose with your hands. The size of the agent should be uniform, so as to ensure the same size of the spring cake.
3.
Roll out all the small ingredients into a dough the size of a dumpling wrapper like a dumpling wrapper.
4.
Use an oil brush to apply oil to the rolled dough, paying attention to the oil evenly, and then stack the dough one by one.
5.
Use a rolling pin to roll the folded dough into a round cake. You don't need to roll it too thin. If it is too thin, it will not tear or tear, but try to roll it to the same size.
6.
Put the right amount of water in the steamer and bring it to a boil. Put the rolled spring cakes in a basket with a cloth. After the water boils, put the basket in the steamer, and steam it for 10 minutes.
7.
After the steaming is done, take it out of the pot immediately, and uncover the spring cakes one by one while it is hot, because the oil has been brushed before, so it is particularly easy to uncover, and it is not easy to uncover when it is allowed to cool.
8.
The vermicelli is soaked in warm water in advance; the leeks are picked and washed, dried and cut into sections for later use; mung bean sprouts are pinched off the roots and then washed clean; the carrots are peeled off the skin and cut into filaments; the ham sausage is peeled off and cut into filaments Set aside; finally beat the eggs into a bowl, add 1g of salt, and beat them into egg liquid with chopsticks.
9.
Heat the pan on medium heat until the palm feels hot. Pour in peanut oil and turn to high heat until the oil is hot. Add chopped green onion and sauté until fragrant. Pour shredded ham and stir fry, then add mung bean sprouts and stir-fry over high heat.
10.
Add carrot shreds and vermicelli, stir-fry and add light soy sauce and salt to taste.
11.
Pour in the sliced leeks, stir fry, stir evenly, and then take out the pan and serve.
12.
Heat the pan on medium heat until the palms are hot. Brush a thin layer of oil with an oil brush. When the oil is hot, pour in the stirred egg liquid, then shake the pan to let the egg liquid expand and solidify on the bottom of the pan and spread into a large enough omelet.
13.
The bottom is fixed and turned over, the two sides are fried yellow and fragrant, and then it is served and covered on the fried mixed vegetables. Fried mixed vegetables and spring cakes are the best match.
