Spring pancakes and rolled vegetables

Firstly, we need to prepare all the ingredients we need: the flour needed to make spring cakes, and the ingredients used to make vegetable caps include eggs, carrots, chives, mung bean sprouts, vermicelli, and ham sausages. It can also be stir fried with spinach, black fungus, and shredded meat. The richer the ingredients, the more delicious they are. If you don't like to eat scrambled eggs, you can also stir fry the eggs into the dish without covering it.

2. First, pour the flour and salt into a bowl, then use the prepared hot water to stir the flour into a flocculent shape, let it dry until it is not too hot, then knead it into a smooth dough, cover it with cling film, and knead the dough for about 20 minutes. Take out the kneaded dough and place it on the chopping board. Rub it repeatedly with your hands and twist it into several small pieces. Then, use your hands to knead each small piece into a round shape. The size of the potion should be uniform in order to ensure consistent size of the spring cake.

3. Roll all the small potions into dumpling sized dough like rolling out dumpling skins.

4. Use an oil brush to apply oil to the rolled out dough, ensuring that the oil is evenly applied, and then stack the dough one by one.

5. Use a rolling pin to roll the folded dough into a round cake. Do not roll it too thin as it may not tear open or tear, but try to roll it up and down to the same size.

6. Add an appropriate amount of water to the steamer and bring to a boil over high heat. Put the rolled out spring cakes into the steamer lined with cloth. After the water boils, put the steamer into the steamer and steam for 10 minutes.

7. After steaming, take it out immediately and peel off the spring cakes one by one while they are hot. Because they have been brushed with oil before, they are particularly easy to peel off, and when they cool down, they are not easy to peel off.

8. Fans soak in warm water in advance to soften; Clean the chives, control the moisture, and cut them into sections for later use; Pinch off the roots of mung bean sprouts and wash them clean; Cut the carrot into thin strips after peeling off its outer skin; Peel off the outer skin of the ham sausage and cut it into shreds for later use; Finally, put the eggs into a bowl, add 1g of salt, and stir with chopsticks to make egg mixture.

9. Heat the wok over medium heat until the palm feels hot. Pour in peanut oil and turn to high heat until the oil is hot. Add chopped scallions over low heat and stir fry until fragrant. Add shredded ham and stir fry. Then add mung bean sprouts and stir fry over high heat.

10. Add shredded carrots and vermicelli, stir fry and season with soy sauce and salt.

11. Pour in the chopped chives and stir fry until evenly distributed. Once done, remove from the pot and serve on a plate.

12. Heat the pan until the palm is hot, brush a thin layer of oil with an oil brush, pour in the stirred egg liquid after the oil is hot, then shake the pan to let the egg liquid expand and solidify at the bottom of the pan, and spread it into a large enough Egg cakes.

13. After solidifying and shaping the bottom, turn it over and fry it on both sides until fragrant. Take it out and cover it on the stir fried mixed vegetables. Stir fried mixed vegetables and spring cakes are the best match.