Homemade Spring Pancakes

Add the flour to an appropriate amount of water, 3g of salt, and 1 egg white, knead into a smooth dough, and cover it (let the dough rest for half an hour).

Divide into small portions, cover, and let the dough rest for another 10 minutes.

Roll the dough into small round cakes, evenly spread with oily paste, stack them, and repeat in this way (let rest for 10 minutes).

First, press it with both hands to enlarge it.

Then roll it out flat again.

Bring the water in the pot to a boil, and steam the Fangxin spring pancakes for 10 minutes.

Simmer for another 3 minutes, then open the lid.

This is the second batch, also 10 pancakes, but rolled a bit larger, so the pancakes are thinner.

Then remove the excess edges and separate each spring pancake one by one.

The spring pancakes are paper-thin, and I added egg whites, making the spring pancakes more elastic, as thin as a cicada's wing.

Each spring pancake is as thin as a cicada's wing.

Freshly stir-fried chives and eggs served with spring pancakes.

The grease has fallen (it should move forward).