Everyone should have a feeling that they can't put it down. Spring rolls are golden in color, sweet and delicious in filling, fragrant and crisp. For people who love sweets, it is really a temptation. People who love spring rolls should know more about the spring rolls we taught you today.
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: 5g of sugar, 5g of monosodium glutamate, 0g of yellow rice wine10g, 0g of salt10g, 30g of lard and 0g of rapeseed oil10g.
working methods
1. Add a little salt to the flour, and gradually add 350 ml of cold water to knead it 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 in the pot;
3. Grab a piece of flour paste 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. After air drying, it is taken out to form a spring cake skin;
4. When the paved spring cake skins are stacked together, the surface should be covered with a wet towel to prevent the skins from cracking and becoming 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. Put the wok on high fire, add lard, stir-fry the 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 of the pan to cool for later use;
8. Divide the shredded pork stuffing into 5 parts, each part is 10 block;
9. Spread the skins of spring cakes one by one, put in 1 small portion of stuffing, fold one side in half, then fold both sides, wrap them into flat round packets about 8 cm long and 3 cm wide, and seal them with batter;
10. Put the pot on a high fire. When the vegetable oil is heated to 70%, put the wrapped spring rolls in the oil pan and fry until golden brown. Pick them up and put them in the pot.
Sam sun spring rolls
material
A little shrimp, pork, winter bamboo shoots, spring roll skin bought in the market, leeks, carrots, dried blue beans, soaked black fungus, water-soaked mushrooms, salt, chicken essence, pepper, delicious soy sauce, sugar and sesame oil.
working methods
1. Shred pork and marinate with seasoning salt, chicken essence, pepper and water starch; All other materials are chopped up.
2. Put the pork in the oil pan and stir-fry it quickly until it changes color, then turn off the fire and take it out for later use; Leave the bottom oil in the pot, add shredded carrot, shredded winter bamboo shoots, shredded black fungus and mushroom, shredded leek and dried bean curd in turn, add salt, chicken essence, fresh soy sauce, a little sugar and sesame oil, mix well and cool.
3. I forgot to take a picture of the step of frying shrimp: shell and peel the fresh shrimp, remove the shrimp sauce, add cooking wine, marinate the chicken essence slightly, put a little oil in the pot, and fry until it is 90% mature.
4. Pick up the fried stuffing with chopsticks and put it into the pre-fried 1 shrimp spring rolls.
5. Fry a little oil in the pan until both sides are golden, and add your favorite seasoning, tomato sauce or vinegar.
Shrimp and pork spring rolls
material
12 fresh shrimp and 2 pieces of minced pork.