Roasted spring cakes and side dishes

Firstly, we need to prepare all the ingredients needed to make the spring cake: flour for the spring cake noodles, eggs, carrots, cucumbers, potatoes, lean meat, chives, and bean sprouts for the side dishes.

2. First, put the flour and salt into a bowl, and then pour hot water while quickly stirring with chopsticks to form dough. After air drying until not too hot, knead it into a smooth dough, cover it with cling film, and knead the dough for about 20 minutes. Next, let's deal with the ingredients: first, peel off the skin of cucumbers, carrots, and potatoes, and then cut them into thin shreds; After picking the chives, wash them in water and control the moisture before cutting them into sections for later use; Pinch off the roots of mung bean sprouts and wash them clean for later use; Clean lean meat, cut it into shreds, put it into a bowl, add 10ml cooking wine to remove fishy smell, add 10ml soy sauce and 2g starch, mix it well, marinate and size it for standby; Put the eggs into a bowl and add 1g of salt

3. Place the kneaded dough on the cutting board, knead it repeatedly with your hands, and then knead it into long strips, pulling them into evenly sized dough pieces. Then, the two facial preparations are grouped together. First, flatten the facial preparations by hand, then brush a layer of oil with an oil brush, and then stack the two facial preparations together.

4. 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.

5. Place the flat bottomed pan on the stove and heat it over medium to low heat. Then, put the rolled out spring cake embryo into the pot and fry until the spring cake is bulging in the middle. When there is a slight burnt flower at the bottom, turn it over immediately. After baking, take advantage of the heat and peel off the spring cake and divide it in half, as it has been brushed with oil before and can easily be divided into two pieces. Fold each spring cake in half, then fold it in half and put it on the plate.

6. Heat in a flat bottomed pan until the palms are hot, add peanut oil and turn to high heat until the oil is hot. Pour in egg mixture, then shake the pan to allow the egg mixture to expand and solidify at the bottom of the pan.

7. After the egg liquid solidifies and solidifies, use chopsticks to quickly scatter it, stir fry evenly, and then serve.

8. After the egg liquid solidifies and solidifies, use chopsticks to quickly scatter it, stir fry evenly, and then serve.

9. Stir fry until the shredded potatoes become soft, add salt to season, stir fry evenly, then remove from the pot and serve on a plate.

10. Heat the wok over medium heat until the palm feels hot. Pour in peanut oil and turn to high heat until the oil temperature is 60% hot. Then add ginger and dried chili peppers. Stir fry over low heat until fragrant, then add shredded meat and quickly disperse.

11. Stir fry until the shredded meat changes color, then add mung bean sprouts and stir fry over high heat.

12. Pour in the chopped chives and stir fry, then sprinkle with salt to season. Stir fry evenly and serve on a plate.