First of all, let's talk about the filling of the spring rolls, according to different places, different preferences, filling is different, what is the shredded potato filling, bean paste filling, mixed filling, I think as long as you master, the water should be less, more shredded this principle, the filling is not fixed, to play with your talent, what the back to the pot of meat filling, shredded pork filling, fish and meat filling can be,

Good taste is the hard reason, today mainly to introduce you to the package of the spring rolls, I used the assorted stuff, put cabbage, bamboo shoots, mushrooms, leeks, and so on. I used the assorted fillings, which put the shredded meat, cabbage, bamboo shoots, mushrooms, leeks.

After the filling is copied, it should be cooled, prepare the spring roll skin, and then use the ratio of flour and water 1 to 1, make a little glue.

1 Put a little filling in the bottom half of the skin, do not be greedy

2 Start from the bottom corner of the roll upward, roll, with a little force, as tight as possible.

3 Then roll over the sides, align them and continue to roll upwards

4 When you reach the top, leave a little edge and spread glue on the edges.

5 Finally, wipe the glue to the skin rolled over, it's good, look, it's done, neatly, do what you want to have a look, so you can excel

6 frying, the oil should be clean, so that the fried out of the good-looking, the oil temperature can be a little higher in the beginning, and so the spring rolls into it, it is necessary to change the small fire, and so on the fast good, and then open the fire, so that the outside of the gum cooked, sticky oil, the oil can be used to cook the outside, and the oil can be used to cook the inside, so that the outside of the gum is cooked, and the inside of the oil is sticky, so that the outside of the gum is cooked. to the outside of the gum inside cooked, sticky oil less.

7 Plating, you learned? In fact, eat this thing, people have innate cells, as long as the brain, you're better than me yo