How do you make spring cakes delicious? How to make spring cakes delicious

The joy of eating spring cakes is to uncover the cakes, spread the sauce, pick up the vegetables, wrap the cakes, and then chew them with your mouth. Several kinds of food are rolled in this small pancake, each bite has a different taste, bringing together a wonderful sweet aroma, and the taste of holding and eating is a little back to basics. From the point of view of modern nutrition, the diet of spring cakes meets the dietary requirements of limiting fat and salt, increasing dietary fiber and vitamin intake, as well as staple and non-staple foods, meat and vegetables, colors, nutrients, and sexual taste.

Therefore, it can be eaten in all seasons. Some of the foods in spring cakes belong to functional foods, such as buckwheat flour is rich in B vitamins, bean sprouts are rich in soy isoflavones, spring bamboo shoots are rich in ursolic acid and hyperoside, and carrots are rich in carotene. From the point of view of the motherland's medical health preservation, spring corresponds to the "wood" in the five elements and the "liver" in the five organs, and the high-carbohydrate, high-vitamin, high-dietary fiber and low-fat dietary combination in spring cakes is beneficial to liver maintenance.

In modern times, although the custom of eating spring cakes has not been lost, it is also quite trivial to make it for each family. There are too few dishes and it looks monotonous; If you get it all, you'll be so busy that you won't have any appetite. So there are very few people who can eat this bite.

Now, spring cakes, a traditional delicacy with national characteristics, have been excavated by Beijing Jiwuwei Catering Management and entered modern fast food restaurants, so that everyone can feel spring every day and enjoy the deliciousness of spring cakes every day. Sold in all seasons, spring in all seasons; There are spring cakes every day, and every day is like spring.

Dayou spring cakes: there are various varieties, including ordinary white flour spring cakes, as well as buckwheat spring cakes with high nutritional value; Buckwheat, also known as oats, is abundant in Inner Mongolia, "thirty miles of noodles, twenty miles of cakes, ten miles of bean noodles are hungry and break their waists" vividly shows the status of buckwheat in the minds of the older generation in the north. Millet noodles and white noodles:

It is a cereal, low in fat, about, and is the most economical to supply heat.

Dayou, its virtue is strong and civilized, it should be in the sky and the time, it is "Yuan Heng".

Spring cakes symbolize the auspicious god of the renewal of the first yuan and the renewal of Vientiane. Every year at the beginning of spring, the folk have the custom of eating spring cakes and spring rolls. Northerners, especially Beijingers, love to eat spring cakes on behalf of the people, the name of the day "bite spring", and according to the old reason, it has continued until the second day of the second lunar month, that is, the ancient Chinese proverb often says "February two, the dragon raises its head", at this time eating spring cakes is also called "biting dragon scales", this custom can be traced back to the Jin Dynasty at the earliest, flourished in the Tang and Song dynasties and continues to this day.

Spring cakes are generally about 20 centimeters and resemble lotus leaves, so they are also called lotus leaf cakes. In fact, it is a kind of hot dough pancake, characterized by thin and soft--- with two small pieces of water, smeared with oil in the middle, rolled into a cake shape, and can be opened into two sheets after cooking, so it is also called a cake from the process. We have a spring cake is carefully developed to cater to modern fashion, characterized by kneading can be a group of flowers, thin can penetrate the word, eat with bone strength.

Spring cakes are eaten with cabbage, and the dishes include cooked vegetables and stir-fried vegetables. Cooked dishes include finely chopped sauce elbows, smoked elbows, big bellies, small bellies, sausages, roast duck, smoked chicken, clear sauce meat, oven meat, etc.; Stir-fried dishes usually include: spread eggs and cut them into long strips; sautéed spinach; Stir-fried shredded pork with yellow leeks; fried bean sprouts; Stir-fry vermicelli.

If the shredded leek pork, vermicelli, and bean sprouts are fried together, it is "Japanese cuisine", and if it is covered with a stall of eggs, it is "Japanese cuisine wearing a hat". In addition, there should be a plate of green onions and a plate of sweet noodle sauce for food, and the green onion is the best and tender. Eating spring cakes pays attention to wrapping Japanese dishes, eating from beginning to end, called "having a head and tail", taking the meaning of auspiciousness.

Simple tips for making spring cakes.

1.Prepare 250 grams of flour, 120 ml of boiling water, a small amount of cold water, a small amount of oil, stir the flour with boiling water to form a loose dough, add cold water in batches, knead it into a smooth dough with moderate softness and hardness, cover with plastic wrap and let stand for 30 minutes.

2.Cut off a piece of the dough that has risen, sprinkle it with dry flour and knead it slightly, knead it into long strips, divide it into small dough with a knife, press the small dough into a dough, and brush the dough with oil on one side of the dough for later use.

3.Take two small dough cakes, overlap the sides of the grease brush, roll out the dough into a pan with a rolling pin, heat the pan, put in the pan, turn on medium heat and bake, and when the dough has bubbles bulging, it means that one side is almost cooked, turn over and brand the other side.

4.You can take out the baked cakes on both sides until they are light yellow, stack the baked cakes together, and cover them with a damp gauze, which can make the taste of the cakes more flexible and delicious.

First mix the dough, then roll it out into slices of crust and steam, then stir-fry some side dishes and put it in the steamed crust and roll it up, the specific method is as follows:

Ingredients: 200 grams of flour, 1 gram of salt, 110 grams of water.

Excipients: 100 grams of mung bean sprouts, 1 tofu skin, 2 shiitake mushrooms, 1 potato, half a carrot, 1 small handful of leeks, 1 coriander, 2 grams of ginger, 1 green onion, 15 ml of salad oil, 2 grams of salt, 1 teaspoon of five-spice powder, a few drops of sesame oil.

1. Put the dough materials in a basin, stir them into a flocculent shape with chopsticks, and then knead them into a smooth dough by hand and let them rise for half an hour.

2. After proofing, the dough is moved to the kneading pad again, kneaded again for 5 minutes, the dough becomes delicate and smooth, and the ductility is also very good, so that the dough will be easy to roll out later.

3. Divide it into about 20 grams of small doses, I divided 14 pieces, and I will be able to make 14 cakes later.

4. Roll out the dough into a cake shape, don't roll it too big, and you will have to operate it again later.

5. Brush the rolled dough sheets with a thin layer of oil with a brush, and stack them in a stack.

6. Roll out the three stacks of cakes in turn, because you don't have to worry about sticking together after brushing the oil.

7. Put the rolled cakes into the steamer and steam for 10 minutes.

8. Start preparing vegetables while steaming the cakes. I prepared carrots, tofu skins, leeks, shiitake mushrooms, potatoes, and mung bean sprouts, which were not only delicious but also colorful. Peel and shred potatoes, shred carrots, thinly slice shiitake mushrooms, shred tofu skins, cut leeks into sections, chop coriander stems and leaves separately, and shred green onions and ginger.

9. Put oil in a wok, first add coriander stalks, green onion and ginger shreds and stir-fry until fragrant.

10. Then add the vegetables and fry them in turn according to their ripeness.

11. At this time, the bread is also steamed. It can be uncovered with a light peel, and the crust is translucent, thin as a cicada's wing, very beautiful and attractive.

12. Spread the spring cakes on the plate, put the vegetables that have just been fried, I like a lot of cabbage into it, so that it is delicious.

13. Rolled up, the spring cakes as thin as cicada wings can reveal the colorful vegetables and are very appetizing.

Notes:

1. The dough should be fully kneaded to achieve full ductility, which will be easier to roll out and is also conducive to rolling out the cake.

2. Many novices are not very good at rolling thin cakes, and they can easily roll out very thin cakes with this method, and the speed is also very fast, much faster than rolling out sheets.

3. The steamed spring cakes should be eaten while they are hot, as the taste will become hard when they are cold. Therefore, prepare the vegetables when steaming the spring cakes, so that the spring cakes are also steamed after the dishes are fried, and it is best to eat them while they are hot.