Stella's Spring Cake Diary

Name: Stella's Spring Cake Diary
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some Dry silk; Some Chinese cabbage; Some Fungus; Some Pleurotus ostreatus; Some Dried Tofu; Some green pepper; Some salt; Some Sugar; Some Soy sauce; Some Vinegar; Some pepper

by Leaf called Stella

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Today, Lichun, I also prepared spring cakes for dinner that was appropriate for the occasion. For me, Chunbing is not only Lichun’s solar term food, but also a memory. As a southerner, I actually didn’t know about spring cakes before. The first time I knew about spring cakes was when I was studying in France. The hill I was with told me about spring cakes and made them together, so that our spring cakes have almost become a must for our travels. One of the food preparations, huh, envious of those foreign students:) But after returning to China, I returned to my old life, and the spring cakes gradually faded out of my life. Today, taking advantage of Lichun’s solar terms, I use this unskilled and not refined Chunbing, hello to everyone, and hello to that past memory:)"

Stella's Spring Cake Diary

1. And noodles. It is said that the skin of the spring cake should be hot noodles, but at first I forgot to mix it with cold water, and it turned out that it seems to be okay:) Make good noodles, cut into sections

2. Then put the two sections together, apply vegetable oil in the middle, press flat with your hands, and roll the skin~

3. Roll the skin, as round as possible, not too thin, the size is determined by the size of the pan at home (I am a bit big, hehe, later improved and reduced: ), so that it is convenient to fry later~

4. Let’s get out of the pot~ First heat up the pot, put some oil, and put in the rolled cake (actually, it can make two cakes at a time, hehe~), the spring cake skin will be cooked quickly, a little bit Turn one side when zooming, and both sides are almost ready to be out of the pot~

5. Then put it aside and let it cool for a while, you can tear it apart, and take two spring cake wrappers~~ (please ignore me and my work clothes, hehe~)

6. Begin to prepare the vegetables for the spring cakes. You can use it at will. In fact, you can put whatever dishes you have at home. Here are Chinese cabbage, green peppers, oyster mushrooms, fungus, dried shreds, dried tofu, all cut into shreds, and of course there are chopped green onions~~

7. Put the vegetables in the pan and stir fry. If it is not easy to cook, you can put it first. The vegetables are actually quite cooked. Add seasonings. I personally think that the stuffed dishes can be slightly more flavorful. Add salt, pepper, a small amount of soy sauce and vinegar in sequence, and add some sugar before serving (please ignore my clumsy Stir-fry technique~~)

8. It's all ok, roll the vegetables into the spring cake and you can eat it

9. Anyway, my parents are very cooperative and have eaten a lot, and they have always praised the taste, hey, the emotional points are dripping, but the taste is really good, it is very suitable for the spring cake dinner:) Eat it with porridge~

Tips:
If there is a chance, I still use boiling water and noodles

Be sure to put more oil in the two cakes, and put them into the pan after they are finished, so that they will be easy to tear after they are fried~

In order to keep the prepared spring cake skin warm, you can turn on the steamer next to it and keep the fire low, and put the prepared skin inside to keep it warm:)