Seasoning
500 grams of cooking oil, soy sauce 1/2 tbsp, 2 tsp of refined salt
Process
1, five-spice dried beans, cabbage leaves, washed, washed, peeled carrots, are Cut the julienne and set aside.
2, wash the pork, shredded, put into a bowl, add soy sauce, starch and marinate for 10 minutes.
3. Heat oil in a wok, stir-fry the shredded pork, and remove from the wok.
4, with the rest of the oil bar the rest of the filling fried, and then add shredded pork and salt fried, and finally poured into the water starch thickening that is the spring roll filling.
5, the spring roll skin flat, respectively, wrapped into the appropriate amount of filling rolled. Into the hot frying pan fried to golden color, fish out of the oil can be
Tips
Egg white can be used to wrap the spring rolls sealed mouth
Spring rolls
Production method 1. to do the skin: 1 kilograms of flour poured into the basin, add 10 grams of salt, pour 500 grams of cold water, mix and mix, and then pounded the dough, pounding the side of folding, has been pounded into the dough is smooth, delicate not sticky cylinder, strong until. Pound until the dough is smooth, delicate, not sticky, and strong. Then pour 100 grams of cold water and let it rest for 15 minutes, so that the internal strength of the dough can be loosened and it is easy to penetrate and spread. Then continue to pound and fold the dough, when all the water is absorbed into the dough and the dough is smooth and not sticky, add 100g of water and let it rest, then continue to pound and fold the dough. So repeated 4~5 times, until the thickness of the batter meets the requirements, smooth and strong, a grasp can be all the batter, not sticky jar, and then wake up a few moments can be spread skin. The stove put on the pan or iron plate, with oil wiping cloth wipe clean, burn until the pan hot, with the right hand to grab a handful of pulp, thumb and forefinger buckle pulp, while constantly up and down flinging (do not make the pulp fall). Spread skin, let the batter down to the iron plate, from the inside out to turn into a diameter of about 20 centimeters of round thin skin, and then grab the remaining pulp, still in the hands of the constant flinging, such as white pulp points, can then be the batter down to stick to, and then the skin from the bottom edge of the tear up, tear up and turn over in the pot on the hot, that is to become. If there is a hole, you can then spread a small piece of skin to fill in, each catty of flour can generally spread skin about 50 sheets.
2. package filling: filling with bean paste filling, yellow sprouts shrimp filling, yellow sprouts shredded meat filling. Yellow sprouts shredded pork filling method is to cut the vegetables first, with oil stirred through, stirred deflated, add salt (first salt is not easy to crisp) stir-fried and poured into the stirred shredded meat, add white soup stew rolled to vegetable crisp, then add some monosodium glutamate, dripping powder into thick gravy, out of the pot to cool, that is. Package, filling in the middle of the skin, wrapped into a 10-centimeter-long strip, coated with water on the side of the stick, the two ends of the hand snap, that is, into the billet.
3. Frying: large frying pan burned to eight mature, put the spring rolls one by one along the side of the pan into the deep-fried until golden brown, shells hard and crispy, with a leaky spoon out, eaten dipped in vinegar or spicy soy sauce.