Spring cake

1. Heat the noodles with boiling water, make sure to roll the water away.

2. After kneading the hot dough into dough, dip it in cold water and rub it with your fist to give it a strong texture.

3. Place the kneaded dough in a covered container and let it sit for a while.

4. Use the empty space in the noodles to process the side dishes. The side dishes needed for making spring pancakes today. Cut carrots into shreds, wash and cut chrysanthemum stems into sections, wash mung bean sprouts, and cut water soaked fungus into shreds.

5. Pour oil into the pot, heat up the oil, add shredded carrots and mung bean sprouts, and stir fry.

6. Add chrysanthemum stems and shredded black fungus and stir fry evenly.

7. Add refined salt according to personal taste and stir fry evenly.

8. Finally, pour in shredded pickled vegetables and stir fry evenly before serving.

9. Put the stir fried side dishes on a plate and set aside for later use.

10. Pancake: Knead the pre kneaded dough evenly and then twist it into small pieces.

11. Flatten the dough and apply sesame oil.

12. Sprinkle a little dry flour on the flour that has been coated with sesame oil.

13. Apply sesame oil to two dough sticks, mix them together, and flatten them.

14. Use a rolling pin to press down a few times on the dough and secure the two sides.

Roll the dough into a thin cake.

16. Put the rolled pancakes into the pot and simmer over low heat.

17. Burn one side and flip it over to burn the other side. Make sure the fire is not too high and do not burn it too hard.

18. Peel off the edge of the baked cake, it's very thin.

19. Put the stir fried side dishes in the pancake and roll them up.

20. The side dishes for eating spring pancakes can be adjusted according to personal preferences.