How to make paper-thin spring pancakes

Having a healthy body is everyone's wish, and in order to achieve this wish, daily diet cannot be neglected. Paper-thin spring pancakes are simple to make, economical and affordable, and are as nutritious as those expensive foods. We might as well eat more of this delicacy in our daily lives.

1. Add appropriate amount of water to the flour and stir until it becomes cotton-like. Knead it into a smooth dough with moderate hardness and softness. Cover with plastic wrap and let it rest for 20 minutes (I didn't check the clock, it was probably around 20 o'clock)

2. Knead the dough into long strips and divide it into small pieces of uniform size (I divided it into 18 pieces). Flatten them and roll them into round pieces slightly larger than the dumpling skins (all 18 pieces are the same size).

3. Brush each rolled dough with oil, stack them together (all 18 pieces), and then use a rolling pin to roll it into a pancake. Roll it from the middle to the sides, in circles, roll it a few times from the front and then roll it a few times from the other side. This way, it will be round and even. Don't roll it too hard, just roll it as big as an eight-inch plate.

4. Put the pot on the stove with cold water and brush the lowest dough with oil to prevent it from sticking to the cage cloth. Steam it for 10 minutes after the water boils. Take it out and peel off the dough one by one and eat it.

Do you smell the rich flavor? The paper-thin spring rolls taste particularly tempting when they are ready to be served. They taste even better when stewed until soft. The taste is indescribably delicious when eaten with rice.