Name: Three Spring Cake Rolls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 1 piece potato; 1 piece carrot; 1 piece Small rape; Some shallot; 150g warm water; Some garlic; 3g salt; Some pepper; 1 tablespoon Original flavor; 1 tablespoon Oyster sauce

Three Spring Cake Rolls

by Marinated Egg Kitchen

4.8 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

From ancient times to the present, our country has the custom of eating spring cakes in the beginning of spring. The origins and stories of the spring cakes are also too numerous to list. Although each version is slightly different, the basic content is good, and they all place the good wishes of the broad masses of people. At the beginning of spring this year, spring cakes were also made at home. By the way, I told the baby about the stories and origins of spring cakes. In the past few months, he still remembered that in my story, people made spring cakes and rolls and ate them from beginning to end, with the meaning of the beginning and the end, which means auspiciousness. Therefore, whenever he wanted to eat spring rolls, he said he wanted to be "auspicious." No, today he wants to eat "Auspicious" again, so he will arrange it right away. Today, I made spring cake rolls with vegetarian three silks, and I used Totole's original fresh soy sauce to make the vegetarian three silks. It is more assured to eat. "

Three Spring Cake Rolls

1. Add 3g of table salt to 300g of ordinary flour, then add 150g of slightly warmed water and stir to form a dough, then knead it into a smooth dough, cover it with plastic wrap and let it rest for 30 minutes.

2. The awake dough is directly rolled into long strips, and then cut into small pieces of equal size.

3. Knead and flatten, roll into dumpling wrappers.

4. Put a piece of dumpling wrapper, brush it with cooking oil, and then put a layer of dumpling wrapper with oil, and stack 6 to 7 sheets in the same way.

5. Press the edge of the dumpling wrapper with your hand, and the dough will be more uniform in size.

6. Use a rolling pin to roll the dumpling wrappers into large pancakes.

7. Put it in a steamer and steam for 10 minutes.

8. Buckle a small pot on top of the steamed spring cakes, and cut off the edges with a knife.

9. Then tear it up while it's hot, and divide it into slices of pancakes.

10. Peel and wash a potato, prepare a small rapeseed and a carrot, and cut all into shreds. Cut a little green onion and minced garlic.

11. Heat oil in a pot and sauté the shallots and garlic.

12. Add the chopped vegetarian three wires and stir fry evenly.

13. Add appropriate amount of salt and pepper, one spoonful of original flavor, one spoonful of oyster sauce, and stir-fry.

14. Take a piece of cooked spring cake, put an appropriate amount of stir-fried vegetarian three silks and roll it up.

15. Do everything in the same way.

16. Delicious finish.

Tips:
In summer, the weather is hotter and the water evaporates quickly. So when making spring cakes, you can add more water to knead a dough with a higher water content. The spring cakes will be soft and chewy and not easy to break.