Northeast spring cake

Northeast spring cake

Introduction:

"When I was a child, I ate spring cakes in my hometown. I always looked forward to the pancakes baked in the flour jar growing up quickly, because when they grow high enough, they can be eaten. Northeast spring cake is very regional characteristics - pancakes wrapped in sour vegetable powder, think about it, appetite. Northeast spring cake is very regional characteristics - pancakes with pickled vegetable meal, think about the appetite. When I was a child, I was deeply impressed by two things when I ate spring cakes in my hometown: first, I was looking forward to the pancakes baked in the flour jar growing up quickly, because when they grew up high enough, they could eat them; five people, at that time, were not rich in nutrition, they ate too much and had to cook them for a while; the other thing was grandma or mother's red hands when she cut pickles. When I lived in a bungalow, I used to store sauerkraut in my own house. A one meter high sauerkraut jar was usually placed in a place with low temperature at the door of the house. Every time I fished and cut it, my hands were cold. The sauerkraut eaten by people in Northeast China is quite delicate, no matter stewing, frying or hot pot cooking. Do you know the secret? Look down. "

Production steps:

Step 1: supermarket bought pickled cabbage bags, to choose the kind that looks fresh, the color is too dark or turbid soup is generally not very good.

Step 2: shredding sauerkraut, the unique skill of the northeast people: if you want to cut sauerkraut finely, you have to use a knife to slice it first,

Step 3: tear it from head to tail with your hands,

Step 4: general piece 2-3 layers, and then code good again cut silk, ensure fine Oh;

Step 5: pick and wash the bean sprouts,

Step 6: shred pork. It's better to use both fat and lean. If not, have some fat,

Step 7: cook the vermicelli in cold water,

Step 8: use the boiling water in the thermos to make the dough soft and hard as ordinary pancakes;

Step 9: when you wake up, you can stir fry sauerkraut first: put oil in the pot, stir fry fat meat first, then put lean meat, add ginger and onion,

Step 10: add pickled cabbage and stir fry for a few minutes,

Step 11: add bean sprouts and vermicelli,

Step 12: finally add two spoonfuls of leek flowers to make it out of the pot;

Step 13: knead the dough into long strips,

Step 14: cut down the agent and press the circle,

Step 15: stack them in pairs and rinse with a little oil in the middle,

Step 16: rolling into thin slices;

Step 17: do not put oil into the electric cake pan, put the cake embryo directly, turn it over immediately after a little bulge

Step 18: brand both sides,

Step 19: tear while it's hot,

Step 20: Code in a basin one by one, cover and keep warm;

Step 21: after all the cakes are baked, you can eat them,

Step 22: it's rolling,

Step 23: thin and soft

Step 24: my amount is suitable for three people.

Materials required:

Fuqiang powder: 300g

Sauerkraut: 500g

Bean sprouts: moderate

Shredded pork: right amount

Sweet potato noodles: right amount

Scallion: right amount

Ginger: right amount

Leek flower: appropriate amount

Precautions: 1. The packaged pickles sold in supermarkets are usually salted, so the salt must be added less or even not. I feel that the sour taste of pickles is a little salty, but I don't put salt in it. 2. Leek flowers are more delicious, which is also the way of eating in Northeast China;

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: sour and salty