Spring cake is the traditional food to eat in the beginning of spring. The folk custom of eating spring cake in China has a long history;. How many kinds of spring cakes are there? What's the way of making spring cakes? Let's have a look at the cooking friends.
In eating time, the ancient custom of eating pancakes in spring is still popular in most areas. Some areas in Fujian and Guangdong eat pancakes before and after the Qingming Festival. In Zhangzhou, Fujian Province, there is a custom and legend of eating spring cakes before the Qingming Festival: in the early years of the Qing Dynasty, Zheng succeeded in attacking Zhangzhou, killing dozens of people. Because there was no coffin to be buried, he had to be swept up and buried. Later, he curled up pancakes to commemorate it.
The practice of spring cake
Practice one
Main ingredient: flour,
Auxiliary materials: chrysanthemum, Baoling mushroom, carrot, Beigu mushroom, agaric, bean sprout,
Seasoning: salt, MSG, sesame oil,
Cooking method
1. Mix the flour with boiling water, add a little cold water and mix repeatedly, then wake up for a while;
2. Stir fry the carrot, bean sprout, North mushroom, agaric and Artemisia seeds in turn. Stir in salt, monosodium glutamate and sesame oil and put them into the pot for standby;
3. Take out the dough, brush a layer of sesame oil on the surface after flattening, sprinkle a layer of thin noodles, fold two pieces of dough separately, roll them into pancakes, brush a layer of oil in the pan, put the dough into the two sides until they are mature, tear them out of the pan and they will become two spring cakes. When eating, just involve the fried vegetables.
Practice two
Pastry: 300g flour, 200g boiled water.
And vegetables: leek, spontaneous bean sprouts, carrots, vermicelli, Flammulina velutipes.
Making method
1、 Spring cake:
1. Pour boiling water into flour and blend into a smooth dough. Cook for 30 minutes.
2. Knead the noodles into strips, cut them into dosage forms, and roll them up slightly.
3. Apply a thin layer of oil on each piece, stack 10 greased dough cakes together, and roll them out.
4. Steam in a steamer for 10 minutes, cool slightly and uncover layer upon layer.
5. You can also spread the oil between the two preparations and roll them thin. Put them into the pot and heat them slowly. Open them as soon as you uncoil them (I prefer to steam them myself).
2、 And dishes:
1. Wash leek and cut into sections, wash carrot, peel and cut into filaments, soak vermicelli and cut into sections, wash Flammulina mushroom and cut into sections.
2. After the oil is hot in the pot, stir fry the carrot shreds first, then put the bean sprouts, Flammulina mushroom and vermicelli in turn, finally put the leek in before you quickly leave the pot, mix in the vinegar and salt, finally point out a few drops of sesame oil.
3. Put the vegetables on the pancakes, roll them up and eat them. If you don't give up the taste, it's also very cool to have a spring onion in the middle.
Introduction to spring cake
Spring cake, also known as lotus leaf cake and pancake, is a kind of pancake with very thin brand. It's a traditional Chinese food. It is simple in material, easy to make, flexible and chewy in taste. There are many ways to eat it. It can be used as a main food, as a side dish, or as a pancake.
Spring cake is a kind of double-layer pancake baked with hot face. It is opened when eating. In restaurants, it is usually replaced by duck cake rolled with roast duck. The dish of pancakes is called 'and (read' or 'sound') dish, which is made of bean sprouts and vermicelli with seasoning or stir fry or mix. In addition, it is also served with hot dishes such as fried spinach, fried leek, spread eggs and cooked meat called "box vegetables", such as Jameson, pickled meat, bacon and oven meat (all sliced).
What are the types of spring cakes
Fried shredded pork pancake
Ingredients: 1kg flour, 800g clear water, 400g lean pork, 200g fat pork, 200g barbecued pork, 100g mushroom, 300g leek, 800g green bean sprout, refined salt, soy sauce, sugar, fresh soup, starch, sesame oil, cooking wine, pepper, MSG, lard, peanut oil, alum less washing.
Making method
1. Add a little salt and alum to the flour, add water in several times, mix with your hand while adding water, hold the dough with your hand and shake it repeatedly until the water is added and the dough is not sticky.
2. Heat the pan and wipe it clean, then rub some peanut oil, grab a piece of surface with your right hand, spread it into a round slice with a diameter of about 10 cm in the pan (when sticking the surface to the pan, turn the surface around and lift it up by hand), when the surface is dry, take it out, and it will become a spring cake skin.
3. Wash the leek and cut it into 3cm long sections: remove the silver bud with boiling water and drain it out to control the purified water; use starch and clear water to paste the thin meat shreds, put them into a warm oil pan (add peanut oil to the pan and heat it up), scatter them thoroughly, pour in the leaked spoon to control the purified oil.
4. Stir fry the spoon on the fire, add the lard and heat it up, add the fat pork, barbecued pork and winter mushroom, stir well, then add the sliced pork, cooking oil, salt, soy sauce, sugar, pepper, sesame oil, fresh soup, monosodium glutamate, etc., stir well with starch after boiling, leave the pot to cool, then add the leek and silver buds to stir well, and then the spring cake filling will be formed.
5. Spread the pancake skin on the chopping board, put in the pancake filling, wrap it in a long flat shape, and seal the seal with a thin paste.
6. Heat the pan and pour in peanut oil. Fry the pancakes over medium heat until they are golden on both sides.
Chaozhou spring cake
As a traditional snack in Chaozhou, spring cake evolved from ancient folk snack in Chaozhou. Before the Qing Dynasty, there was a popular snack in the streets and lanes of Chaozhou -- fried shrimp in pancake roll, that is, shrimp in pancake skin roll with fried fragrance, eaten with sweet sauce. This kind of snack was mainly sold to children by roadside stalls. By the end of the Qing Dynasty, the filling of this snack was changed from fried shrimp to diced vegetable (radish) and pork.
Spring cake is made of pancake skin made of flour, which is wrapped by mungbean Bank (Chaozhou Dialect, i.e. peeled mungbean slices), garlic white (i.e. the white part in front of raw garlic, cut into small grains), mushroom, shrimp, fish sauce, monosodium glutamate, etc. the shape of the pancake is about 10 cm long, fried until golden and edible.
The skin of spring cake is crispy, the stuffing is salty and fragrant. If you bite it, you will only feel your mouth fragrant, and your appetite will increase greatly. It is a famous snack that not only makes Chaozhou people like to eat all the year round, but also is indispensable for the guests who come to the tide.
How to eat spring cake
Put the chopsticks on the pancakes, roll one side of the pancakes up along the chopsticks, wrap it up at the lower end, hold it with your hands, roll up the other side, roll it up and put it on the plate, and then lift the chopsticks out one by one. People with high technique roll out the size of the spring cake roll as big as their mouth, which is convenient to bite. This method is also suitable for roast duck.
In eating time, the ancient custom of eating pancakes in spring is still popular in most areas. Some areas in Fujian and Guangdong eat pancakes before and after the Qingming Festival. In Zhangzhou, Fujian Province, there is a custom and legend of eating spring cakes before the Qingming Festival: in the early years of the Qing Dynasty, Zheng succeeded in attacking Zhangzhou, killing dozens of people. Because there was no coffin to be buried, he had to be swept up and buried. Later, he curled up pancakes to commemorate it.