Spring rolls are a traditional food and are often used to entertain guests. How to make spring rolls?

A day's plan lies in the morning, a year's plan lies in the spring, and you must eat spring rolls every spring equinox. Spring rolls are mainly made of leek stuffing and raw eggs. Today, I will introduce you to a new way of eating stuffing. There are more tofu and shrimp skin, richer stuffing and stronger taste. Spring rolls don't need steaming or branding. The skin tastes crisp and the stuffing inside is delicious. It's crisp when it's cold. Delicious and not oily. Let's see how to do it.

Exercise:

1, mix the batter first: add 400g of wheat flour to the pot, scald the noodles with 120mL of hot water, mix the noodles with 1 10mL of cold water, stir while pouring, then start to knead into a smooth and delicate batter, and cover tightly for10min.

2. Prepare a piece of tofu, first cut into pieces and then cut into small strips, and finally cut into cubes and put them in the basin. Beat in two eggs, break up the raw eggs with chopsticks and mix well.

3. Add oil to the pot, pour in the stirred egg tofu, fry slowly on low heat until both sides are golden, then use a shovel to open it, and add a handful of shrimp skin to stir fry until fragrant.

4, adjust the taste: add ginger foam, white pepper, soy sauce, stir well, prepare a handful of amaranth to wash and drain the water and put it into the basin.

5. After waking up, put the noodles on the control panel and knead them into strips, and roll each Chongqing noodle into pancakes.

6. Add a spoonful of vegetable oil to the stuffing pot, stir evenly to lock the moisture, put the mixed stuffing in the middle of the cake crust, stretch both sides inward, and then turn it over from one side, and a perfect spring roll embryo will be ready.

7. Boil the oil in the pot, and the temperature is high enough to put it in wooden chopsticks to take bubbles. Put the wrapped raw embryos of spring rolls into the pot one by one and fry them slowly over low heat. In the process of frying, use chopsticks to keep rolling, so that the spring rolls are symmetrical when heated.

8. You can fry the spring rolls until the surface is golden yellow. This spring roll is very suitable for family. The crust tastes crisp, the stuffing inside tastes delicious, it can be quickly shaped at high temperature, and it is not easy to get oil inside.