Learn to make spring roll skin in New Year

Learn to make spring roll skin in New Year

Introduction:

"I learned to make spring roll skin yesterday. It looks pretty good. Does it depend on the leakage of stuffing after frying? And how about eating? I didn't expect that it would be better than what I bought in the market. First, deep frying does not leak stuffing, does not adhere; second, deep frying is particularly strong, eating very crisp, their own spring roll skin or value ah. Because the skin of spring rolls bought from time to time leaks the stuffing when frying, which not only affects the appearance, but more importantly, the oil penetrates into the spring rolls, and the eating is greatly reduced. Let's see what it looks like. "

Production steps:

Step 1: food preparation.

Step 2: make your own spring roll skin.

Step 3: wash the ingredients, shred the cabbage and lean meat, peel off the winter bamboo shoots and shred them.

Step 4: soak daylily, cut hair and scallion.

Step 5: add salt, cooking wine and raw powder into the shredded meat, stir evenly, heat the oil in the pan, sprinkle the shredded meat, stir fry and take out.

Step 6: heat the oil in a pan, add the winter bamboo shoots and day lily.

Step 7: stir fry quickly.

Step 8: put in the cabbage.

Step 9: add salt and spicy powder.

Step 10: after stir frying, add shredded meat, add a little water, change to medium low heat, cover, simmer for 2 minutes.

Step 11: open the lid, stir fry, sprinkle with scallion and chicken essence.

Step 12: finally, thicken slightly and stir fry quickly.

Step 13: load the plate for use.

Step 14: to wrap spring rolls, take a spring roll skin, put in the stuffing, and roll up the stuffing from the bottom.

Step 15: then, fold left and right inward, roll up again, and stick with a little water at the end.

Step 16: spring rolls are packed one by one and ready to be fried.

Step 17: heat the oil in a pan and slowly fry the spring rolls into golden yellow over medium low heat, then take them out.

Materials required:

Cabbage: moderate

Winter bamboo shoots: moderate

Refined meat: moderate

Daylily: moderate

Self made spring roll skin: appropriate amount

Scallion: right amount

Old style: moderate

Spicy powder: right amount

Raw powder: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: 1. When frying, keep turning over, the fire should be small, the heart can not be urgent. 2. Thicken the stuffing, and then wrap the spring rolls after cooling.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: Original