Dongbei Spring Pancakes
About This Recipe
Northeastern spring cake is a rare and delicious dish in Northeastern cuisine, originating from Northeast China. The portions are huge and the flavor is strong. It is famous for stewing, boiling, stir-frying and deep-frying. It makes good use of sauerkraut and vermicelli. It is a homely taste in the hearts of local people.
Ingredients List
- 300g flour
- 150ml boiling water
- 100g bean sprouts
- Vermicelli 50g
- 2 eggs
- 100g leeks
- 1 carrot
- 2 tablespoons sweet noodle sauce
- Shredded green onion appropriate amount
Cooking Steps
- 1. Knead flour and warm water into a smooth dough and let it rise for 20 minutes.
- 2. Divide the dough into s
li>3. Sprinkle bean sprouts, chives and a little salt on the dough - 4. Roll up the dough and flatten it into a cake shape
- 5. Brush the pan with thin oil, fry over medium-low heat until one side is golden brown, and turn over
- 6. Fry both sides until golden and crispy, remove and cut into pieces.
Cultural Tips
Northeastern cuisine is one of the classic representatives of Northeastern cuisine, carrying rich regional food culture and cooking wisdom.
Ingredients
- Flour 300g
- boiling water 150ml
- Bean sprouts 100g
- Vermicelli 50g
- 2 eggs
- Chives 100g
- 1 carrot
- 2 tablespoons sweet noodle sauce
- Shredded green onion appropriate amount
Instructions
- 1. Knead flour and warm water into a soft dough and let it rise for 20 minutes.