Specific practices 1:
1. Boil vermicelli, mushrooms and mung bean sprouts in water for one minute and take them out.
2. Dice all the ingredients (except mung bean sprouts) and mix them together.
3. Add sesame oil, rose sufu, salt, fresh fragrance and white pepper to taste and stir well.
4. Spring rolls are wrapped with appropriate stuffing, the big one is called a roll, and the small one is called a spring roll.
5, the oil burns 80% hot, fry in the pot, pay attention to turning, so as not to go too far. Because the ingredients have been boiled in water before, they are very cooked, and both sides of the epidermis are fried into light golden yellow.
6. The coil is wrapped in a big cake, and you can eat delicious food with some crispy Chili oil.
Exercise 2:
1, making stuffing: shred bean sprouts, coriander and carrot, and mix well with seasoning sesame oil, monosodium glutamate, salt and fermented bean curd.
2. Use dough (similar to spring roll skin), add a proper amount of stuffing, roll it out, cut it into about two inches, and seal the joint and both ends with batter.
3, put the oil in the pot, the oil temperature is 60% to 70% hot, put in the coil, fry until golden brown and remove.
Juanjuan is a snack in Tianjin, which is made by wrapping bean sprouts, coriander, dried bean curd brain juice, monosodium glutamate, salt, sesame oil, red powder skin and stuffing in bean skin, then sealing the joint and both ends with batter, and then frying in hot oil until crispy outside and fragrant inside. Usually there is cake in it, which tastes delicious. Until today, the cakes and rolls sold on the street are still one of the breakfasts that Tianjin people often eat.
Coils used to be oil skins sprinkled with soybean milk for a long time. Uncovering it, drying it in the sun, and wrapping it in the by-products of vegetable dressing have become one of the characteristics of Tianjin over time.