Fried Spring rolls

Fried Spring rolls

Introduction:

Production steps:

Step 1: soak mushrooms in warm water, wash, drain and shred.

Step 2: wash leek and cut into inch section for standby.

Step 3: shred the lean meat, add starch and cooking wine and stir well.

Step 4: heat the pork in the oil pan and scatter it.

Step 5: pour in leeks and mushrooms, stir fry, add salt and chicken essence, stir fry evenly, turn off the heat and let cool to form spring roll filling.

Step 6: put a small amount of flour into Xiaodie and add appropriate amount of water to make a thin paste.

Step 7: take a piece of spring roll skin and put proper amount of spring roll material.

Step 8: wrap as shown in the figure and stick a small amount of batter on the seal to increase the stickiness.

Step 9: put enough oil into the pan and heat it over high fire. Put in the spring rolls and fry them over low fire.

Step 10: deep fry one side to golden yellow and turn over the other side.

Step 11: drain the excess oil.

Step 12: pad oil absorption paper on the plate, load the plate, cool and start.

Materials required:

Spring roll skin: 1 jin

Lean meat: 50g

Leeks: half a Jin

Mushroom: 10

Starch: a little

Flour: right amount

Edible oil: right amount

Cooking wine: 20ml

Salt: 3G

Chicken essence: appropriate amount

Note: do not fry the stuffing for too long, the leek is easy to get water after a long time.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet