
Health benefits
Cucumber: clear away heat
Carrot: strengthen the spleen
Ingredients
Flour ( 200 grams ) | Warm water ( Appropriate amount ) |
Ham sausage ( One piece ) | Cucumber ( half root ) |
Carrot ( small half ) | Peanut minced pork and bean paste ( appropriate amount ) |
| Oil ( appropriate amount ) |
How to make steamed spring cakes and rolls

1. Prepare materials, pour appropriate amount of oil, and prepare brush.

2. Pour the flour into warm boiling water and stir with chopsticks until it is not hot, then knead it with your hands.Smooth dough, cover with plastic wrap and set aside to rest

3.Mix one egg evenly.Shred carrots, cucumbers, and ham sausage.

4. Brush the pan with a small layer of oil, spread the egg liquid into an egg cake and cut it Silk.

5. Divide the dough into two halves, roll into long strips, and cut into pieces of the same size

6. Rub the cut ingredients into strips and press them flat.Take two or three brushed oil and stack them together and roll them out thinly.

7.Take three doughs and brush them with oil, and brush the front and back sides of the middle with oil

8.Stack three together and roll them into pancakes with a rolling pin

10.Cold water steamer, steam for 15 minutes after the water vapor comes up.

11. Uncover a layer of spring cake skin and smear it with homemade peanut-minced bean paste , put shredded eggs, shredded ham, shredded cucumber and carrots,

12. Roll it up and eat it whole Or cut in half.

9. The dough should be a bit hard so that it won’t come out when you tear it apart.Try to roll it out as thinly as possible.
Tips
1.When brushing oil on the pie crust, be sure to brush more oil, otherwise it will not open after rolling out and steaming.
2.If you like sweet taste, you can also put a little sweet noodle sauce, and then put other vegetables, or peanut butter or something.Put whatever you have.
3.The dough should be a little harder so that the rolled out pie crust will not break if it is too thin.
4.Steamed spring cakes are more tender than baked spring cakes
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