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In the Spring Festival, Tomb-Sweeping Day, March Festival and other festivals, many people have the custom of eating pancakes. It is also a commercial food. In early Xiamen and Gulangyu, there were several chefs who specialized in making pancakes. Although they just set up stalls or open small shops, their business is booming all year round.
Cooking pancakes is vegetable material and pancake skin. When making pancakes, all dried beans, pork legs, winter bamboo shoots, Chinese cabbage, Dutch beans, carrots and fresh garlic are cut into filaments for later use. Stir-fry pork, dried bean curd, shrimps or fresh oysters in a hot oil pan, shovel them out and put them in the pan for a while, then pour all kinds of vegetables into the hot oil pan and stir-fry for a few minutes, that is, pour shrimp soup or bone soup, add appropriate amount of salt and sugar, stir-fry evenly and simmer the vegetables with low fire, then pour the pork, dried bean curd, shrimps and oysters into the pan to mix with the vegetables, and add appropriate amount of monosodium glutamate.
When rolling pancakes, put some crispy seaweed and shredded fried eggs on the skin, and put some Chili sauce or sweet noodle sauce, mustard and coriander on it. Roll it up and eat it while it is hot. If the rolled pancakes are fried, they will become "spring cakes" and have another taste.
Pancake skin is baked in a pot with gluten, preferably thin and tough. There are special pancake skins on the market. As long as the food is well cooked, you can eat it in a pancake bag.