Ingredients: 500g of wheat flour, 250g of pork tenderloin, and 0/000g of Chinese cabbage/kloc.
Accessories: 50 grams of broad bean starch.
Seasoning: sugar 5g, monosodium glutamate 5g, yellow rice wine 10g, salt 10g, lard 30g and rapeseed oil 10g.
Exercise:
1. Add a little salt to the flour, and gradually add 350 ml of cold water to knead into a tough flour paste.
2. Put it in a pot (or a special iron plate) and heat it with a small fire. Wipe it with a tarpaulin first.
3. Grab a piece of batter with your right hand, rotate it quickly at the bottom of the pot, and paste it into dough with a diameter of about 20 cm. After air drying, it is taken out to form a spring cake skin.
4. When the spread spring cake skins are stacked together, the surface should be covered with a wet towel to prevent the skins from cracking and becoming brittle.
5. Wash the pork tenderloin and cut it into filaments.
6. Go to the old gang, take its tender heart, wash it and cut it into silk.
7. Put the wok on a strong fire, add lard, stir-fry shredded pork, add yellow wine and sugar, add shredded vegetables, add salt and a little soup, cook until the vegetables are crisp and cooked, add monosodium glutamate, thicken with wet starch, and take out the pan to cool for later use.
8. Divide the shredded pork stuffing into 5 parts, each part is 10.
9. Spread the skin of the spring cake one by one, put in 1 small portion of stuffing, fold one side and then both sides, wrap it into a flat round packet about 8 cm long and 3 cm wide, and seal it with batter.
10. Put the pot on a high fire. When the vegetable oil is heated to 70% heat, put the wrapped spring rolls in the oil pan and fry until golden brown. Pick them up and put them in the pot.