Making method of spring rolls

Generally, we eat spring rolls during the Spring Festival, and they also have different tastes. I still remember when we first ate spring rolls, we felt very crisp and tender after eating them, and we will never forget its taste. Sometimes I eat spring rolls when I eat out, and I especially like its taste. Today, we will learn how to make spring rolls. Everyone can make spring rolls at any time.

Everyone should have a feeling that they can't put it down. Spring rolls are golden in color, sweet and delicious in filling, fragrant and crisp. For people who love sweets, it is really a temptation. People who love spring rolls should know more about the spring rolls we taught you today.

material

Ingredients: 500g of wheat flour, 250g of pork tenderloin, and 0/000g of Chinese cabbage/kloc.

Accessories: 50 grams of broad bean starch,

Seasoning: sugar 5g, monosodium glutamate 5g, yellow rice wine 10g, salt 10g, lard 30g and rapeseed oil 10g.

working methods

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. Go to the old gang, take its tender heart, wash it and cut it into silk;

7. Stir-fry the wok, add lard, stir-fry 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 the pan to 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 filling, fold one side, 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 a high 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 pot.

Sam sun spring rolls

material

A little shrimp, pork, winter bamboo shoots, spring roll skin bought in the market, leeks, carrots, dried blue beans, soaked black fungus, water-soaked mushrooms, salt, chicken essence, pepper, fragrant soy sauce, sugar and sesame oil.

working methods

1. Shred pork and marinate with seasoning salt, chicken essence, pepper and water starch; Other materials have been chopped up.

2. Stir-fry the pork quickly in the oil pan until it changes color, then turn off the fire and take it out for later use; Leave the bottom oil in the pan, add shredded carrot, shredded winter bamboo shoots, shredded black fungus and mushroom, shredded leek and dried bean curd in turn, stir fry, add salt, chicken essence, fresh soy sauce, a little sugar and sesame oil, mix well and let cool.

3. I forgot to take the step of frying shrimp: shell and peel the fresh shrimp, remove the shrimp sauce, add cooking wine, marinate the chicken with salt, put a little oil in the pot, and fry until it is 90% mature.

4. Pick up the fried stuffing with chopsticks and put it into the pre-fried 1 shrimp spring rolls.

5. Fry a little oil in the pan until both sides are golden, and add your favorite seasoning, ketchup or vinegar.

Shrimp spring rolls

material

12 fresh shrimp and 2 pieces of minced pork.