Data shows that during the period from the “Jingzhe” (Awakening of Insects) to the “Chunfen” (Spring Equinox), the number of people suffering from insomnia increases by 37% compared to winter. Many also experience symptoms of excessive liver fire, such as irritability, bitter mouth, dry throat, and increased eye discharge. During this time, liver qi rises vigorously, akin to the willows growing wildly in spring. If not properly guided, it can easily lead to “liver fire raging.” Traditional Chinese Medicine (TCM) teaches that “spring wraps and autumn freezes, preventing miscellaneous diseases,” but it is also crucial to remember that “anger harms the liver, joy harms the heart”—modern people face significant stress and often stay up late, causing liver fire to act like a pressure cooker, ready to “boil over” at any moment.
As the “Chunfen” marks the balance of day and night, the equilibrium of yin and yang is disrupted, making it easy for the body’s yang qi to become imbalanced. If care is not taken during this time, excessive liver fire can lead to symptoms such as dizziness, headaches, tinnitus, and deafness. The “Huangdi Neijing” (Yellow Emperor’s Inner Canon) emphasizes that “the three months of spring are the time for emergence,” which is a critical period for the smooth flow of liver qi.
As the saying goes, “Green enters the liver,” and Xiangchun (Fragrant Ash) is a “green treasure for liver nourishment” gifted by nature! Its rich volatile oils can soothe the liver and regulate qi, like installing a small fan for the liver; the unique compound in Xiangchun can clear heat and detoxify, helping the body extinguish unnameable fires. Modern research has found that the vitamin C content in Xiangchun is three times that of tomatoes, and its carotene content is outstanding, with these antioxidant components helping the body build a “firewall” to alleviate dryness caused by spring.
Today, I will teach you how to make a “breathing” Xiangchun egg pancake, allowing you to enjoy the gifts of spring. It not only soothes the liver and brightens the eyes but also supplements calcium, with every 100 grams of Xiangchun containing 143 milligrams of calcium, equivalent to 1.5 times that of milk. The best part is that its natural volatile aroma stimulates saliva secretion, making even the pickiest eaters eager to enjoy it!
Ingredients List::
Fresh Xiangchun buds 200g (pick tender buds within 10cm)、Free-range eggs 3 pieces、All-purpose flour 300g、Hot water above 90℃ 100ml、Fine salt 3g、White pepper powder 1g、Olive oil to taste
Detailed Preparation Steps::
Step 1: Prepare the Xiangchun buds
Wash the Xiangchun under running water, placing the root end up in a colander. Boil a pot of water and pour it over the buds starting from the tips; the purplish-red leaves will magically turn emerald green. After blanching for 20 seconds, immediately cool them in cold water to retain nutrients and lock in the aroma. Squeeze out excess water and chop finely for later use.
Step 2: Prepare the batter
In a deep bowl containing the Xiangchun, crack in 3 eggs, and sprinkle salt and pepper from a height to let the seasonings fall like snowflakes.
Gradually add flour while stirring clockwise with chopsticks until the dough is soft like an earlobe. Here’s a tip: reserve 50g of flour to adjust the consistency at the end, avoiding the dough being too dry or too wet. Cover with plastic wrap and let the dough rest for 15 minutes.
Step 3: Rest the dough
Preheat the electric pancake maker to 180℃ and brush a thin layer of oil. Divide the dough into 6 pieces, rolling each into a smooth ball.
When rolling out the dough, apply even pressure with your wrist, making the center thicker and the edges thinner to prevent tearing during cooking. Roll the dough onto a rolling pin for easy transfer.
Step 4: Cook the egg pancake
Place the dough skin into the electric pancake maker, brushing the surface with olive oil to form a “golden armor.” Cover and cook for 1 minute and 30 seconds; when the dough puffs up like a small balloon, flip it over. The bottom should be amber-colored with speckles of browning. Cook for another minute until both sides are golden and crispy, then remove from the pan.
Step 5: Enjoy the finished product
The freshly made Xiangchun egg pancake resembles a small sun, with slightly curled edges and a glossy surface. A bite reveals a crispy “crunch” followed by the tender smoothness of the egg, and finally, the unique fragrance of Xiangchun bursts on the tongue, as if you are savoring the entire spring. Even after cooling, it remains soft and elastic, and when wrapped with bacon and lettuce, it offers a different flavor. Picky eaters will hold the pancake and lick their fingers clean of crumbs!