How to make spring pancakes and rolls with vegetables

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  1. Wash and cut all vegetables into shreds and set aside.(Because I couldn’t buy spinach, I bought Chinese cabbage instead, but the taste is really not as good as spinach (･᷄ὢ･᷅))

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  2.Peel the pumpkin and cut into small pieces and steam until soft.

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  3.Use chopsticks to stir into a paste and let cool.

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  4.Add flour and mix until the pancake surface is soft and hard, then wake up for half an hour

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  5.Cut the buns into pieces that are slightly larger than the buns.

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  6. Roll out into round pancakes.

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  7. Brush the steamer drawer with oil to prevent it from sticking.Wait until the steamer is steamed.Place the rolled pancake into the pan.

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  8.Put down another pancake every time the weather gets better.After placing 12 to 15 pancakes, cover and steam for 15 minutes and the pancakes will be done!

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  9. Put the oil, onion and ginger in the pot and saute until fragrant, then add the undercooked carrots , bean sprouts and shredded mushrooms stir-fry.

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  10. Stir-fry for about 2 minutes, add vermicelli, add thirteen spices, white pepper, raw Season and add some water and continue to stir-fry.(The vermicelli absorbs water, so add some water to avoid sticking to the pot)

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  11.Then put in the tofu Silk

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  12.Baby cabbage (spinach is the best if there is spinach)

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  13. Scrambled eggs in advance (I forgot to take a picture of the scrambled eggs o(╥﹏╥)o

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  14.After the ingredients are cooked, add the leek segments, season with salt and sesame oil and serve.

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  15.Put the stir-fried vegetables into the pancake (you can add hot sauce if you like spicy taste)

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  16. Roll it up and you’re ready to eat!