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The practice of steaming spring rolls How to steam spring rolls
1, materials: 400 grams of flour, 240 grams of water, 700 grams of chives, 3 eggs, 1 green onion, 5 ginger, vermicelli (dry) 50 grams. Accessories: 2 grams of salt, 15 grams of oyster sauce, 1 gram of five-spice powder, 15 milliliters of peanut oil, sesame oil 5 milliliters.

2, chopped leeks, beaten eggs, spread into an omelet and chopped, softened and chopped vermicelli, add minced green onion and ginger and all the seasonings mix well to be used.

3, flour and water live into a smooth dough.

4, the dough is divided into about 50 grams of small dosage, pie crust as thin as possible.

5, take a dose, press flat, sprinkle a lot of flour, slightly rolled out a little.

6, and then rolled on a small rolling pin, the right hand holding one end near the body, the left hand forward to push the small rolling pin, and then open, change the position of the roll up and continue to push, so the cycle of a circle, the cake will become thin and uniform, this is a skilled worker, need long-term practice, no skills.

7, rolled out the cake on the gauze, pie crust evenly spread on the vegetables just mixed.

8, carrying the following gauze forward, the cake will be rolled up.

9, pinch both ends, push in a little, spring rolls are ready.

10, into the steamer.

11, high heat boil steam steam 10 minutes can be.