Fried spring rolls

1. Main ingredients: 5g of spring rolls skin; 2. Accessories: 4g of cabbage, 2g of mushrooms, 2g of onions, 15g of ginger, 1g of dried citron, 25g of lean meat, 1g of salt, 8g of oyster sauce, 1g of chicken essence, 1 carrot and 5ml of edible oil

3.

2. Clean all the ingredients, shred lean meat, dry and slice, slice mushrooms, peel carrots and shred cabbage.

3. Cut the onion into chopped green onion and mince the ginger.

4. Put a proper amount of oil in a hot pot, add shredded pork and stir-fry until it changes color, and add scallion and Jiang Mo to stir-fry until fragrant.

5. Add shredded carrots and sliced mushrooms and stir-fry for 2 minutes, then add cabbage and dried mushrooms and stir-fry for 1 minute, and add appropriate amount of salt and 8g oyster sauce and stir-fry for 1 minute.

6. Add appropriate amount of chicken essence and onion leaves and stir well.

7. Put the fried ingredients in a bowl for later use.

8. Take a piece of rolled skin, put it on a plate, put the fried materials on it, fold the two sides first, and then roll it up from bottom to top.

9. Wrap it all up and put it on the plate.

1. put 5ml of oil into the pot, heat it to 7%, put in spring rolls, with the joint facing down, turn to low heat and fry, and turn over again when the spring rolls are set.

11. Deep-fry the spring rolls until golden brown, scoop them up, drain the oil, put them on kitchen paper towels, and absorb the excess oil.

12. Finished product drawing.

Fourth, the cooking skills of fried spring rolls

1. Boil the cooking oil to 7% heat and put it into the spring rolls, with the interface facing down. Fry on low heat, turn over after the spring rolls are set, and fry until golden brown.

2. The side dishes for spring rolls can be added as you like.

3. Spring rolls can be eaten immediately after being wrapped, or fried, according to personal preference.