How to make spring rolls?

Golden color, fragrant and crunchy, tender meat filling, sweet filling taste.

Materials

Main ingredients: 500 grams of wheat flour, 250 grams of pork tenderloin, 1000 grams of cabbage,

Supplementary ingredients: 50 grams of broad bean starch,

Seasonings: 5 grams of sugar, 5 grams of monosodium glutamate (MSG), 10 grams of yellow wine, 10 grams of salt, 30 grams of lard, 100 grams of rapeseed oil

Practice

1.Flour plus Fine salt a little, gradually add 350 ml of cold water, kneaded into a tough batter;

2. With a pan (or with a special iron plate) put on a small fire to burn hot, first with a tarpaulin in the pan wipe again;

3. Right hand grab a piece of batter, on the bottom of the pan, quickly turning coated into a diameter of 20 cm or so of the crust, drying uncovered that is the skin of the spring pancake;

4. Spread out Spring cake skin iteratively placed together, the surface should be covered with a damp towel to prevent the skin from drying and cracking brittle;

5. Pork loin washed, cut into thin filaments;

6. Cabbage to the old gang, take the tender heart, washed, cut into julienne;

7. Frying pan placed on a high flame, under the lard, into the shredded meat and sauteed briefly, add wine, sugar, into the vegetable filaments, salt and a small amount of broth, burned until the vegetables crispy cooked, add monosodium glutamate, with wet starch, and then the meat is cooked. Add monosodium glutamate, thick thickening with wet starch, out of the pot to cool for use;

8. Shredded meat filling into 5 parts, each part of the package of 10;

9. Spring pancake skin spread one by one, put a small portion of filling, folded together on one side, and then folded together on both sides of the packet rolled up into a long of about 8 centimeters, about 3 centimeters wide of the flat rounded packet, with the batter seal;

10. Vegetable oil to seventy percent of the heat, the packaged spring rolls into the frying pan fried to golden brown, fish up the pot that is complete.