Making skills of Guiyang spring rolls

1. Material: high-gluten flour 300g, clear water 350ml, a little salt, tenderloin, Chinese cabbage, yellow wine, sugar, lard, monosodium glutamate, starch and vegetable oil.

1, add a little salt to the flour, and gradually add 350 ml of cold water to knead into a tough batter;

2. Use a pan (or special iron plate) to heat it with a small fire, and first wipe it with a tarpaulin;

3. Grab a piece of batter with your right hand, rotate it quickly at the bottom of the pot, and paste it into dough with a diameter of about 20 cm. Air drying, and taking out to form a spring cake crust;

4. When the spread spring cake skins are stacked together, the surface should be covered with a wet towel to prevent the skins from cracking and brittle;

5. Wash the pork tenderloin and cut it into filaments;

6, cabbage to the old gang, take its tender heart, wash, cut into silk;

7. Put the wok on a big fire, add lard, add shredded pork, add yellow wine and sugar, add shredded vegetables, add salt and a little soup, cook until the vegetables are crisp and cooked, add monosodium glutamate, thicken with wet starch, and take out and cool for later use;

8. Divide the shredded pork stuffing into 5 parts, each part is 10 block;

9. Spread the skin of the spring cake one by one, put in 1 small portion of stuffing, fold one side in half, then fold both sides, wrap it into a flat round packet about 8 cm long and 3 cm wide, and seal it with batter;

10. Put the pot on the fire. When the vegetable oil is heated to 70% heat, put the wrapped spring rolls in the oil pan and fry until golden brown. Pick them up and put them in the flowerpot.