Spring rolls with black fungus and lean meat

Spring rolls with black fungus and lean meat

Introduction:

"That day, when I saw that the spring roll skin was cheap, I got three bags and went home. Then I kept them all the time. I didn't want to move! Ha ha, that's what I am! no way out! This day, I'm just chopping meat cakes for my son. Let's get some and pack some spring rolls to eat! Unexpectedly, the effect is really good! Originally thought of light with steam, the result of the soup to the skin have no type, later had to use semi fried, spring roll skin is very crisp, very delicious! No wonder there are no steamed spring rolls outside. Ha ha. "

Production steps:

Step 1: soak black fungus, wash and chop it into pieces;

Step 2: chop the lean meat into puree and add the black fungus;

Step 3: add sesame oil, salt, soy sauce, less sugar, cornmeal, ginger and garlic, and scallion, stir well;

Step 4: spread out the skin of spring roll and put the meat stuffing on the lower side;

Step 5: as shown in the picture, fold the bottom corner up to cover the meat filling;

Step 6: fold the left and right sides in the middle, as shown in the figure; then dip a little in the top corner, and fold down to form;

Step 7: by analogy, wrap the spring rolls;

Step 8: heat an appropriate amount of oil in the pan, and fry the spring rolls until they are cooked!!

Materials required:

Lean meat: moderate

Auricularia auricula: right amount

Spring roll skin: appropriate amount

Ginger powder: appropriate amount

Minced garlic: right amount

Scallion: right amount

Sesame oil: appropriate amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Raw powder: appropriate amount

Note: it is recommended to chop the meat cake with the upper meat of 3% fat and 7% lean meat (the best is yinggezui). The effect is the best and the taste is the best!

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh