material

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.

working methods

1. Add a little salt to the flour, and gradually add 350 ml of cold water to knead into a tough batter;

2. Use a pan (or special iron plate) to heat it with a small fire, and first wipe it with a tarpaulin;

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. Air drying, and taking out to form a spring cake crust;

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 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. Stir-fry the wok, 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 block;

9. Spread the skin of the spring cake one by one, put in 1 small portion of stuffing, fold one side, then fold 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.