Fried spring rolls.

Fried spring rolls.

Introduction:

"The traditional spring roll fried, and now using the way of frying, taste the same, more healthy."

Production steps:

Step 1: material preparation. The meat should be fat 3 and lean 7, so it tastes better.

Step 2: heat up the oil in the pan, about once, stir fry the oil, add the pepper and stir fry until fragrant, take out the pepper, turn off the heat, fry the chopped scallion, add the meat stuffing when it is not hot, add a little soy sauce, salt, sugar, five spice powder and egg white.

Step 3: stir in one direction.

Step 4: flour and water and a slightly thinner paste than yogurt, used for sealing.

Step 5: spread a piece of spring roll skin, as shown in the picture, put the right amount of meat.

Step 6: then roll up.

Step 7: roll one more layer forward. Then apply a layer of batter.

Step 8: fold both sides in half in the middle. A little more batter.

Step 9: roll up.

Step 10: place it with the mouth closed down and do it well.

Step 11: heat the oil in the pot, and put the spring rolls with the mouth closed down.

Step 12: fry over low heat until one side turns yellow, then turn over, cover in the middle, so two or three times, fry both sides until golden.

Materials required:

50 spring rolls

Pork puree: 300g

Flour: a little

Egg white: 1

Scallion white: two sections

Water: a little

Oil: right amount

Salt: right amount

Sugar: a little

Five spice powder: a little

Chinese prickly ash: a handful

Soy sauce: right amount

Note: spring roll filling is not suitable for too much water. The relative frying time of meat stuffing is a little longer. If it's bean paste stuffing, it can be ignited slightly and the dough can be fried yellow. Meat should not be all thin, fat 3 thin 7 ratio to make the filling is not greasy and not dead.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh