Spring PancakePancakeis a commonthin pancakethat can be eaten directly, fried, or used to wrapingredientsThe most commonspring pancakesare fried, but some spring pancakes aresteamedresulting in a softer texture. Spring pancakes have become increasingly popular, and are no longer only eaten during the spring equinox.

How to make spring pancakes:

Ingredients: flour, oil, and water.

Method:Mix flour with water and knead into a smooth dough, then divide into small portions of 40 grams each.

Gently roll out the dough, then brush with oil, and stack three pancakes, rolling them into a large thin pancake.

Heat a small amount of oil in a pan over medium heat and fry until golden brown on both sides.

Remove from heat and peel off the pancakes.

How to make steamed spring pancakes:

Ingredients: flour, boiling water, and salt.

Method:

Add a pinch of salt to the flour, mix with boiling water until it forms a snowy texture, then knead into a dough and let it rest.

Knead the rested dough and cut into small pieces, roll them into thin pancakes, and brush with oil.

Stack the rolled-out pieces together, ensuring each has oil between them to prevent sticking.

Bring water to a boil in a steamer, then place the pancakes in the steamer for about 10 minutes, and remove to serve.

Tips:

Steamed pancakes are softer and more moist compared to fried pancakes.

How to make spring pancakes:

Wood ear mushrooms

Pickled cabbage

Spring pancakesIngredients: 500g flour, wood ear mushrooms,Bok choystems, scallions

Carrots

and radish, pickled cabbage shreds, greenbean sproutsa little.Method:Add a little boiling water to the flour, mix and knead into a dough and let it rest.Chop the carrots into strips, wash and cut the bok choy stems into segments,Wash and cut the bean sprouts into pieces. Cut the wood ear mushrooms into strips.

Heat oil in a pan, then add carrot strips and bean sprouts, and stir-fry. Add the bok choy and wood ear mushroom strips.

Add a pinch of salt to taste, then stir in pickled cabbage shreds.

After the dough is ready, divide it into small portions and roll out into thin pancakes, then fry or wrap them with the stir-fried ingredients.Tips:The ingredients in spring pancakes can be changed according to personal preference.Green beansShootsWash, slice dried wood ear mushrooms and green bean shoots;

3. Heat oil in a pot, add carrot strips and green bean shoots, stir-fry, then add taro leaves and wood ear mushroom strips;

4. After mixing, add appropriate amount of salt to season, add shredded pickled vegetables and stir-fry for later use;

5. After the dough has risen, divide into small portions and roll into thin pancakes, then wrap the cooked vegetables in the pancakes.

Tips

The ingredients in the spring pancake can be replaced according to personal preference.