Spring pancakes are a traditional Chaozhou snack that evolved from the ancient Chaozhou folk snack of pancake rolls and fried shrimps. Before the Qing Dynasty, a snack was popular in the streets and alleys of Chaozhou—fried shrimp rolled in pancakes, which were fried shrimps rolled in pancake skin and eaten with sweet sauce. This snack was mainly sold at roadside stalls. Give it to children. By the end of the Qing Dynasty, the filling of this snack was improved from fried shrimp to diced cabbage (diced radish) and pork cubes. In 1911, the two brothers Hu Rongshun and Hu Jiangquan, the founders of Hu Rongquan, a famous Chaozhou restaurant, improved this snack into Chaozhou spring cakes that have been passed down to this day. The most difficult part of making spring pancakes is making pancake skin. To make pancake skin, add flour and an equal amount of water and knead it into a dough. Then clean the pan and add a thin layer of oil. Brush the pan with the kneaded dough and brush it with a thin layer of oil. Add a layer of wet flour, then slowly turn the pot over the fire to dry it into a round pancake with a diameter of about 22 cm. The fillings of spring cakes are mung bean (Chaozhou dialect, i.e. peeled mung bean slices), white garlic (i.e. the white part of the front of raw garlic, cut into small pieces), mushrooms, dried shrimps, etc., which are also cut into small pieces and mixed with fish sauce, MSG, wrap it in a pancake skin into strips about 10 cm long, and fry until golden brown. It is characterized by crispy skin and salty filling.
How to make Chaozhou Spring Pancakes
Ingredients: 36 pancake skins, 150g pork, 300g mung beans, 300g raw garlic, 25g wet shredded mushrooms, 25g dried shrimps, peanut oil 750 grams (100 grams consumed).
Ingredients: MSG, refined salt, fish sauce, minced Sichuan pepper, sugar and flour in appropriate amounts.
Method: 1. Remove the head and coat of raw garlic, wash and chop into pieces for later use. Then grind the mung beans into slices, soak them in water, peel and wash, steam and heat, take out and dry, add raw garlic, dried shrimps (chopped), shiitake mushrooms, fish sauce, and MSG and mix well to form a filling.
2. Peel the pork, cut into strips, add Sichuan pepper, sugar and refined salt to marinate and set aside. (The poster is an old sow)
3. Take 1.5 pieces of pancake skin (half of it is used as the bottom) and spread it on the board. Put 30 grams of fillings and 5 grams of pork on it and wrap it into a pillow shape. , the joints are glued with batter, put the peanut oil into the cauldron and heat it up. When the oil temperature reaches 60-70% hot, add the spring cakes and fry until golden brown.
Features: crispy skin and salty filling.