Cooking Steps

1. 

   Step1:Mix 200g of medium gluten flour with 110g of water. Stir into flake like flocs. Knead until smooth. Cover with plastic wrap. Wake up for 30 minutes.

2. 

   Step2:The wake-up dough is divided into 17 equal parts, which are first flattened and then rolled into a uniform sized dough (about the size of dumpling skin).

3. 

   Step3:Roll the dough and fold it up. Brush edible oil evenly on each layer.

4. 

   Step4:Press both sides of the folded dough with your hands slightly. Then use a rolling pin to roll it from the middle to all around. Rotate the front and back sides. Finally roll it into the size of an 8-inch mold (in this way, the pie crust can be made as thin and uniform as possible).

5. 

   Step5:Take a steamer. When the water in the steamer boils, put the rolled dough in the steamer and steam for 15 minutes. Take it out. The steamed dough is uncovered one by one. The spring cake skin is finished.

6. 

   Step6:Shred 250g pork lean. Add 2 spoons of cooking wine, 1 spoon of soy sauce, 1 egg white and 1 spoon of salt. Marinate for 20 minutes.

7. 

   Step7:Hot pot, cold oil. Stir fry the minced ginger and garlic. Marinate the shredded meat. Stir over medium heat until the color changes.

8. 

   Step8:Add 2 tablespoons of sweet sauce, 1 tablespoon of raw soy sauce and 1 tablespoon of old soy sauce to taste. Pour in a small bowl of water starch (1-1) to thicken the sauce. Stir well. Stir fry the shredded meat with soy sauce.

9. 

   Step9:Put a little oil in the pot. Stir fry 100g mung bean sprouts and 100g leek over low heat. Season with half spoon salt and serve.

10. 

    Step10:Break up one egg. Stir with half spoon salt. Pour into the pot and spread it into a pancake. Slice half cucumber and carrot.

11. 

    Step11:Take a piece of cake skin, get involved in your favorite ingredients, brush with sweet sauce and spicy sauce (2-1). Spring cake is finished.