Dongbei Spring Pancakes
About Dongbei Spring Pancakes - Dongbei Cuisine
Northeastern spring cake is a rare and delicious dish in Northeastern cuisine, originating from Northeast China. It is made in large portions and has a strong taste. It is famous for stewing, boiling, stir-frying and deep-frying. It makes good use of pickled cabbage and vermicelli. It is a homely taste in the hearts of local people.
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.
- 2. Divide the dough into strips and roll it into a thin round dough.
- 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 and fry over medium-low heat until one side is golden brown, flip over
- 6. Fry both sides until golden and crispy, remove from the pan and cut into pieces.
Cultural Notes
Northeastern spring cake embodies the culinary essence of Northeastern cuisine. Northeastern cuisine is a unique branch of Chinese regional cuisine. Based on the rich products of the black soil, it has formed a bold and authentic food style. Pork stewed with vermicelli, chicken stewed with mushrooms, and sauerkraut with white meat are all classic representatives. In Northeast China, people are very particular about the selection of ingredients and the control of heat. Northeastern spring cakes are the epitome of this ingenuity.