Emerald spring cake(fei cui chun bing )

Emerald spring cake

Introduction:

"It's warm and cold, and it's spring again. Many places must eat spring cakes in this season. This kind of traditional food not only collects all kinds of vegetable buds in spring, but also indicates that the long winter has passed, the bright spring is coming, and the tired body and mind can finally be fully relaxed. Today, I used spinach to make spring cake. Let's call it "jade spring cake". Today, I use vegetable dishes to make stuffing and dishes, and the seasoning is also very simple. In spring, light is better. Spinach is sweet in taste and cool in nature. It enters the large intestine and stomach meridian. It has the functions of tonifying blood and stopping bleeding, benefiting the five zang organs, dredging the intestines and stomach, regulating the middle Qi, activating the blood vessels, relieving thirst and moistening the intestines, astringent Yin and moistening dryness, nourishing yin and smoothing the liver, and assisting digestion. It is mainly used for treating hypertension, headache, dizziness, wind fire and red eye, diabetes, constipation, dysuria, traumatic injury, bleeding, bloody stool, scurvy, constipation and so on

Production steps:

Step 1: prepare the flour and spinach for the crust

Step 2: prepare the food and vegetables

Step 3: wash and chop spinach, add boiling water and put it into blender

Step 4: take the spinach juice and add the flour

Step 5: knead into a smooth dough and let stand for 30 minutes

Step 6: rub long strips and cut them into small pieces

Step 7: press into a round cake and brush with oil

Step 8: sprinkle some flour, take two small round cakes, fold the oil coated surfaces together and roll them into a round pancake

Step 9: heat the oil in the pan and put in the pancakes

Step 10: cauterize to a slight yellow on both sides and tear into two while hot

Step 11: wash the bean sprouts, wash the carrots and the bamboo shoots and cut them into shreds. Wash the black fungus and cut them into shreds

Step 12: beat the eggs well, add salt and scallion, spread into egg skin and cut into shreds

Step 13: heat the oil in the pan, add bean sprouts, bamboo shoots, carrots, black fungus and stir fry

Step 14: when the vegetables in the pot wilt, add shredded eggs, add salt, chicken essence and scallion to taste

Step 15: Sheng Chu

Step 16: take a piece of flour cake and roll it well

Materials required:

Flour: 180g

Spinach: 100g

Mung bean sprouts: 100g

Carrot: 80g

Eggs: 2

Bamboo shoots: 80g

Black fungus: 60g

Oil: right amount

Salt: right amount

Scallion: right amount

Chicken essence: appropriate amount

Note: 1. Stir spinach with boiling water at 90 degrees. 2. Only a little oil can be put in the pancake

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Fei Cui Chun Bing