The practice of spring leaf (spring coil):
1. Prepare two pieces of bean skin and one piece of leek. Pick leeks and wash them for later use.
2. Pour a proper amount of cold water into the pot, add a spoonful of salt and a few drops of cooking oil and heat.
3. After the water is hot, pour the leek into a light scald, and immediately remove the supercooled water for use.
4. Wash the bean skin and cut it into strips about 2 cm wide.
5. Gently roll up one end of the cut bean skin as tightly as possible.
6. Two or three leeks are laid flat on the chopping board.
7. The rolled bean roll is placed at one end of the leek, and the leek wraps the bean roll and rolls it up.
8. Complete other bean skin leek rolls according to the above method.
9. String on bamboo sticks or stainless steel sticks.
10, sprinkle appropriate amount of olive oil and various seasonings on the bean skin leek roll, and bake in the oven 175 for three to five minutes.
Spring leaves (spring rolls) have more kinds of ingredients.
The stuffing of spring leaves (spring rolls) varies according to different places and preferences. What is the assorted stuffing of shredded potato and bean paste? I think as long as you master the principle of less water and more shredding, the stuffing is not fixed, as long as you master the tricks. To make spring rolls delicious, skin is very important. If you want the skin of spring rolls to be crisp, roll them with bread crumbs. Spring rolls wrapped in bread crumbs are crisp after frying and will fall off when eating.