Production process ① Put the shredded pork into a pot, stir-fry it with lard on a strong fire until it is 70% mature, add wine, soy sauce, salt, monosodium glutamate and water, thicken it with wet starch, boil it thoroughly, then put it in a pan and spread it to cool. Cut leek into three-minute sections, sprinkle into fried shredded pork and mix well to make stuffing;
(2) Put the spring cake skin on the chopping board, put the shredded pork stuffing, roll it up, fold both ends together, and finally roll it into a small rectangular bag about two inches, six minutes long and eight minutes wide, and seal it with flour;
(3) Rapeseed oil is burnt to 70% maturity. When spring is involved in pan frying, it is constantly turned over with chopsticks. After about two minutes, it turns golden yellow, and it is picked up and put on the plate. You can dip it in sweet noodle sauce or vinegar when eating.
1. Shrimp is cooked in salt water.
2. Cut the shrimps along the shrimp line with a knife for later use.
3. Wash the lettuce and cut it into long strips for later use.
4. Add a proper amount of water to the pot, bring it to a boil, add rice flour and take it out for later use.
5. All the materials are ready. If you like, you can cut the pork tenderloin into cubes, fry it with fish sauce or soy sauce, and then spare it with other materials.
6. scald the rice paper in hot water, then take it out and lay it flat on a big plate.
7. Roll in rice flour, lettuce, mint leaves and pork tenderloin in turn, and put three shrimps in front of the last layer of the roll, with red down.
8. Just roll one spring roll, and just make the rest in the same way.
9. Mix rice vinegar, fish sauce, white sugar and water evenly, and add carrots, garlic and peppers selectively according to personal taste.
1, the shrimps are washed, scalded and peeled, cut in half, all kinds of vegetables are washed and cut into 10cm long sections.
2, boil a pot of water, and when the water temperature drops to 70 degrees, put one piece into the spring roll, and soak each piece for 30 seconds. Use one piece and soak one piece.
3. Remove a clean towel, soak it in water, twist it until it is half dry, then spread the skin of spring rolls, and code lettuce, coriander, leek and shrimp in order.
4, roll up, roll into the shape of a cloth bag, round or rectangular at will.
5. Mix the material B evenly and put it in a bowl.
6. Cut the rolled spring rolls in half before loading, and try not to get together to avoid adhesion [1