Fried Spring rolls

Fried Spring rolls

Introduction:

"The first day of spring this year is the fifth day of the lunar new year. We usually eat spring cakes or spring rolls on the first day of spring. This kind of food is made of thin skin stuffing and fried. The specific production method is as follows: flour and paste, put a little on the bottom of the pan, burn with fire, rotate the pan from time to time, make spring roll skin as thin as cicada wings, then wrap the stuffing, roll it into a long tube about two inches long, stick the two ends with batter, and fry it with slick oil until it is tender and fragrant. Spring roll skin generally uses wheat flour, but also uses egg skin and bean curd skin. As for fillings, they are divided into the north and the south. In the north, leeks, bean sprouts and shredded meat are commonly used, while in the south, cabbages, shredded meat, shredded shrimp, sea rice, celery, bean paste and fruits are commonly used. "

Production steps:

Step 1: prepare the mung bean sprouts, leeks, ginger and pork.

Step 2: shred pork and mince ginger.

Step 3: blanch the mung bean sprouts with boiling water, control the water in supercooled water and set aside.

Step 4: blanch the mung bean sprouts with boiling water, and control the water in supercooled water.

Step 5: heat the oil in the frying pan and add pork shreds to stir fry

Step 6: stir fry the pork with ginger after it changes color

Step 7: add the right amount of cooking wine

Step 8: add the right amount of cooking wine

Step 9: add soy sauce and salt, stir well, turn off the heat.

Step 10: put the leeks and bean sprouts into the pot, cool the fried pork, add some sesame oil and stir well.

Step 11: prepare the spring roll skin, break up an egg and seal it.

Step 12: put the stuffing on the spring roll skin

Step 13: after wrapping, put some egg liquid on the top

Step 14: then roll up

Step 15: wrap all the fillings into spring rolls.

Step 16: deep fry in a hot oil pan. You can eat it when it's golden on both sides.

Materials required:

Leek: 200g

Mung bean sprouts: 200g

Spring roll skin: 100g

Ginger powder: appropriate amount

Egg liquid: right amount

Pork: moderate

Soy sauce: moderate

Cooking wine: moderate

Salt: right amount

Note: the fire of frying should be controlled well. If it is warm, it is easy to absorb a lot of oil inside the spring roll, which will be very greasy. Because the stuffing is ripe, the skin is golden.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh