What's delicious in pancakes?

Northern China mainly produces flour, and northerners have many ways of eating noodles, such as old Beijing noodles with soybean paste, steamed buns, dumplings, pancakes, etc. Pancakes can also be called spring pancakes. The pancake gets its name because of its thinness. You can put a lot of vegetables on the pancake and roll it up to eat. It is very delicious. So what’s delicious to wrap in pancakes? Here are some ways to eat pancakes and how to make the side dishes they serve with them. You may want to give it a try.

The side dishes served with spring rolls are called "hecai". When eating spring rolls, it is natural to have some vegetables with them. The so-called "Hecai" is seasonal vegetables, such as leeks, bean sprouts, dried tofu, etc., cut into shreds and either mixed or stir-fried. If you want to mix it with other vegetables, blanch the bean sprouts in water, cook the dry vermicelli, add starch, vinegar, and black and white soy sauce to make a juice, and mix the juice with the shredded vegetables. If you want to stir-fry it, put the shredded pork, shredded egg skin, mung bean sprouts, shredded fragrant dried tofu, vermicelli, spinach or leeks into the pan and stir-fry until cooked. If you want to be more particular, you can add shredded sea cucumber, tripe, shiitake mushrooms, magnolia slices or winter bamboo shoots, or ham. This will make it more delicious and nutritious. Bring a large plate of hot and fragrant Japanese vegetables and eat them rolled in pancakes or together with spring rolls. It is also a side dish for spring rolls.

For dishes like spring rolls, you can also prepare smoked chicken, marinated meat, sausages, etc. in advance, but they all need to be cut into shreds first. Temporary stir-fries can be simply made into shredded pork with leeks, shredded pork with cabbage, stir-fried carrots with vermicelli, shredded beef with dried shreds, shredded chicken with bamboo shoots, etc. Spinach stems can be stir-fried with golden needles, black fungus, shredded tofu, etc., and can be made into six or eight dishes. Another way is to roll the egg, spread the egg into slices, and roll it in the spring roll to eat. There are also differences in the way spring rolls are eaten in the north and south.

The following is how to eat spring pancakes in the south, the most typical ones are in Chaozhou and Xiamen.

1. How to make Chaozhou spring pancakes: Main ingredients: 36 sheets of thin pancake skin, 150 grams of pork, 300 grams of mung beans, 300 grams of raw garlic, 25 grams of wet shredded mushrooms, 25 grams of dried shrimps, 750 grams of peanut oil (100 grams consumed). Ingredients: MSG, salt, fish sauce, Sichuan pepper powder, sugar, and flour in appropriate amounts.

2. Method:

1. Remove the head and outer skin of the raw garlic, wash and chop it for later use. Then grind the mung beans into slices, soak them in water, remove the shells, wash them, steam them, take them out and dry them, add raw garlic, dried shrimps (chopped), mushrooms, fish sauce and MSG and mix well to make the filling.

2. Peel the pork, cut it into strips, add Sichuan pepper, sugar and salt and marinate for later use.

3. Take 1.5 sheets of thin pancake skin (half of it is used as the bottom) and spread them on the board. Put 30 grams of stuffing and 5 grams of pork on it. Wrap it into a pillow shape and glue the joints with batter. Heat peanut oil in a pot. When the oil temperature reaches 60% to 70% hot, put in the spring pancakes and fry until golden brown.

Features: crispy skin and salty and fragrant filling. How to make Xiamen spring pancakes: "The main ingredients of Xiamen spring pancakes are winter bamboo shoots, peas, bean sprouts, cabbage, egg shreds, and dried tofu. The ingredients include red radish, white radish, fish segments, shrimp, pork leg meat, chopped green onions, garlic, etc. When making them, these ingredients should be cut into shreds, the thinner the better. The tofu shreds must also be fried in oil so that they can absorb the freshness of fish, shrimp, and meat. The shrimp meat should be fried in a wok with soy sauce and cooking wine. Then, mix all the shredded ingredients together, put them in a wok and simmer over low heat for an hour until the water is half dry before taking them out. In this way, the paper-thin spring pancake skin will not be broken by the excessive soup in the filling. As for other condiments, it depends on the situation. The spring pancake skin is made of refined flour spread in a pan and baked, and thinness and toughness are the best. After wrapping the filling, you can eat it. Some people also fry it in a frying pan and make it into "fried spring pancakes" to eat.