Put the flour into a bowl and add water to make a thin paste.
2. Divide the spring roll stuffing into fifteen portions, put them in the middle of the spring roll, wrap them and make them into strips 2 inches long and 5 minutes wide. Put the batter on the closed part and stick them firmly, that is, make raw spring rolls.
3. Sit in a wok, inject peanut oil, heat it to 60%, add raw spring rolls, fry until golden brown, take it out, control the oil and put it in a plate.
4. Mix flour with clear water, add refined salt and wet it by hand for half an hour. Heat the frying pan and clean it. Grasp the mixed water surface by hand, repeatedly put it into the pancake pot and hang it into spring rolls. ?
Ingredients: 70g Chinese cabbage, 50g flat-pointed bamboo shoots, 0/00g spring roll skin/kloc-,30g vegetarian chicken, 40g mushrooms and a little sesame oil.
1. Flat-pointed bamboo shoots grow best in Tianmu Mountain. First, soak the salty flat-pointed bamboo shoots in clear water, then shred them by hand and cut them into pieces of about one inch.
2. Wash and shred Chinese cabbage. Soak mushrooms in clear water and cut into filaments. Cut the vegetarian chicken into filaments.
3. Take a pot, add a little refined oil to the pot, and stir-fry shredded Chinese cabbage, shredded mushroom, shredded flat-pointed bamboo shoots and shredded vegetarian chicken. Stir-fry the vegetables quickly with fire, so that the fried vegetables will have a clear fragrance. After the Chinese cabbage is cooked, pour sesame oil from the pot for later use.
4. After the fried stuffing is completely cooled, roll it up with spring rolls and seal it with batter.
5. Take out the pot, add about 500g of refined oil into the pot, and when the oil temperature rises to about 40% (about 150 degrees), put in the wrapped spring rolls, fry until golden brown, then take out the pot and put in the pot. I don't like it when I eat with a plate of vinegar. I like to eat the original.
Exercise 3
Ingredients: spring roll skin, fresh lean pork, leek, dried bean curd.
1. Fresh lean pork is cut into matchsticks, leeks are cut into small pieces, dried tofu is shredded, and mung beans are soaked to remove feet.
2. Pork is seasoned with Sichuan salt, cooking wine and water bean powder, fried in oil pan, and mixed with leeks, dried bean curd and mung bean sprouts to make stuffing for later use.
3. Take the skin of spring rolls, put in a proper amount of stuffing, wrap the two ends into a tube shape, and seal it with powder paste.
4. Put the pot on a big fire, add oil, and heat it to 60%. Put the wrapped spring rolls in the oil pan and fry them until golden brown, and take them out. Pay attention to turning when frying to make the color even.