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New variety of new year's Eve New Year's Eve New Year's Eve New Year's Eve New Year's Eve New Year's Eve New Year's Eve New Year's Eve New Year's Eve New Year's Eve New Year's Eve New Year's Eve New Year's Eve

Introduction:

"On New Year's Eve, the chef is really tired and busy! Fortunately, the preparation in advance is quite complete. Cooking with two fires at the same time is finished soon. This day, just in time for the beginning of spring, can completely forget! In order to make up for it, I specially made a spring roll for the family banquet, which was very popular. As soon as the spring roll is put on the table, it will be wiped out immediately, just like the wind and cloud! Spring roll production, I use the most traditional fillings, three silk plus bean sprouts, taste crisp, filling delicious, very good! The specific measures are as follows; "

Production steps:

Step 1: leather; flour, salt, water.
Fillings: shredded pork loin, shredded mushrooms, shredded winter bamboo shoots, leek, mung bean sprouts, salt, chicken powder, pepper, rice wine, sesame oil and cooking oil.

Step 2: add 1 gram of salt into the flour, and then mix the flour with clean water. Water should be added slowly until the flour is made into a strong thin dough.

Step 3: grab the gluten with your hand, and the dough will naturally fall down. Then press the dough in the hot pot until the size is appropriate, so that the dough will stick to the pot. Lift the gluten after dipping, and immediately peel off the dough. One piece of dough will be suspended. One hundred spring roll skins can be suspended for each kilogram of dough, and the leather can be used for standby after being suspended.

Step 4: put salt, pepper, chicken essence and rice wine into the shredded meat, and then put a little dry starch and a little water into the shredded meat.

Step 5: heat the frying spoon on the fire, pour in the cool oil, then add the shredded pork, stir fry the shredded mushrooms and winter bamboo shoots evenly, then cook the rice wine and stir well.

Step 6: sprinkle salt, pepper and chicken essence into the pot and stir well. Then add bean sprouts and stir fry them over high heat. If the bean sprouts change color slightly, add a few drops of sesame oil, sprinkle leeks and stir well. Then the stuffing can be put out of the pot and air slightly.

Step 7: wrap the stuffing with the hanging leather, apply proper amount of batter on the seal and stick it firmly.

Step 8: heat the oil pan to 60% or 70% heat, then put in the spring rolls.

Step 9: deep fry the skin until golden and crisp, then take it out of the pot and serve it on the code plate.

Materials required:

Flour: 120g

Water: moderate

Pork fillet: 80g

Shredded mushrooms: 40g

Winter bamboo shoots: 40g

Leek: 20g

Mung bean sprouts: 180g

Salt: 3 G

Chicken powder: 2G

Pepper: a little

Yellow rice wine: 10g

Sesame oil: 5g

Cooking oil: proper amount

Note: spring roll features: golden color, crispy skin, fresh filling, delicious food. Warm tips: 1. Making dough and hanging skin is a technique, which needs repeated practice. It's better to use better flour. 2. Don't put soy sauce and other condiments in the stuffing. In order to prevent the soup from coming out, you should first season and then put bean sprouts. After the bean sprouts are put into the pot, you should stir fry them quickly with high heat.

Production difficulty: Advanced

Technology: deep fried

Production time: half an hour

Taste: salty and fresh