How to make colorful spring cakes

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  1. Blanch spinach and squeeze juice, peel tomatoes and squeeze juice, peel and squeeze pumpkin, squeeze well Sieve the vegetable juice, divide 600g flour into three parts, pour 110 ml spinach juice into 200g flour, and stir into a smooth dough.Pumpkin juice, and tomato juice are stirred into a smooth dough respectively, and wake for ten minutes



2.Grab the dumplings and roll them into balls

• 3.Roll the dough into the same size as the dumpling skin

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  4.Put Brush a dumpling wrapper with a layer of oil, then overlap the dumpling wrappers, brush with oil again, repeat for more than ten sheets

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  5.Press both sides of the overlapping dumpling skins with your hands first.The purpose of pressing is to roll them out to the same size.Roll them out bigger and thinner

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  6. Steam the steamer over high heat for ten minutes.After steaming, uncover it while it is still hot and cover it with a lid or plastic wrap, otherwise the crust will dry out p>

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  7. Steam the pumpkin juice dough and tomato juice dough using the same method as above.After steaming, uncover the cake while it is hot.Skin

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  8. Wash and cut the leeks into sections, soak the vermicelli until soft and cook, pour oil into the wok , saute peppercorns until fragrant, add green onion and ginger, stir-fry until fragrant, add bean sprouts first, stir-fry for a few times, then add leeks, vermicelli, stir-fry evenly, add light soy sauce, salt, stir-fry evenly, add oil, chicken essence, stir-fry Stir evenly and remove from the pan

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  9.Take a piece of cake and put the fried vegetables and spicy enoki mushrooms on it.Roll up

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  10.You can enjoy it