Shellfish spring roll filling

Raw materials: shellfish, fresh mushrooms, fresh ground pork, ginger powder, cooking wine, salt, soy sauce, each moderate

Practice: shellfish choose to wash and then blanch a little bit of boiling water, fish out of the water after squeezing and chopped into mince. Mushrooms are also cut into pieces after washing. Fresh ground pork with ginger powder, cooking wine, salt and soy sauce seasoned and put a while, and then into the capers and mushrooms mixed well into the filling.

2, home-style spring rolls

The main ingredients of the spring rolls skin 12, 200 grams of five spiced dried beans, 150 grams of pork, 100 grams of cabbage, 80 grams of carrots, starch, seasoning, 500 grams of cooking oil, 1/2 tbsp. soy sauce, 2 tsp. refined salt.

Making Process

Wash the dried five-spice beans, wash the cabbage, wash the leaves, wash the carrots, wash, peel, and cut into julienne strips. Wash and shred the pork, put it in a bowl, add soy sauce, starch and marinate for 10 minutes.

Heat the oil in a wok, add the shredded pork and stir-fry, then remove from the wok. Use the remaining oil to fry the rest of the filling, then add shredded pork and salt and fry well, and finally pour into the water starch to thicken the spring roll filling. Spring roll skin flat, respectively, wrapped into the appropriate amount of filling rolled. Into the hot frying pan deep-fried until the golden color, out of the oil can be drained.

Tip: Use egg white to seal the mouth of the wrapped spring rolls.

3, spring roll skin production method

With: rice, flour, warm water, salt, eggs.

Practice: and the weight of the basin is 166 grams. Add 100 grams of flour to the bowl, and the total weight of the flour and the bowl is 266 grams. The weight of the empty water cup is 158 grams. Add 50g of lukewarm water to the cup, making a total weight of 208g. Add 1/4 teaspoon of salt to the water and mix well to form a lightly salted water.

Pour the salted water into the flour in small portions. Using chopsticks, mix the flour and water in one direction to form a wet dough. Pour a small amount of water into a cup and dip the four fingers of your right hand into the water. Keeping your fingers slightly curled, stick your fingers firmly into the dough.

Repeat this several times until the dough is soft and you can pull it up with your hand without breaking it. Cover the dough with plastic wrap and place it in the freezer for at least 1 hour. The weight of the mixing bowl is 166 grams.

Add 100g of flour to the bowl, making the total weight of the flour and the bowl 266g. Separate the whites from the yolks of 3 eggs. Pour the egg whites into the flour in small portions. Spread the flour on the bottom of the pan to form a thin round cake.

The therapeutic value of spring rolls

Spring rolls contain protein, fat, carbohydrates, a small amount of vitamins and calcium, potassium, magnesium, selenium and other minerals, due to the different fillings rolled into the different nutrients are also different, because the spring rolls are fried food, the amount of grease and calories contained in them is high, should not eat more.

The origin and meaning of spring rolls

It is said that in the Song Dynasty, there was a scholar in Fuzhou, in order to warm up the book for the examination, all day long buried in reading, and often sleep and eat. His wife advised him three times and useless; thought of a way: the rice ground into a pancake, to Lai meat as a filling, wrapped into a roll-shaped, both as a meal, and as Lai. This snack was later named spring rolls, and gradually popular in urban and rural areas. It is often eaten by Fuzhou people during the Spring Festival, and is as common as dumplings in the north. Cai Xiang once wrote a poem in praise of this snack: "Spring rolls are like three nine days of food". Today's spring rolls skin has been changed to flour, filling with bean sprouts, leeks, dried tofu, some also put on the shredded meat, bamboo shoots, green onions, etc., the more advanced spring rolls with shredded chicken or oysters, shrimp, mushrooms, leeks, etc. made. Spring rolls are deep-fried in oil over low heat until they are golden brown and crispy on the outside and tender on the inside, also known as "deep-fried spring".

Spring rolls, also known as spring pancakes, pancakes. It is a traditional food for Han Chinese folk festivals. Currently popular in all parts of China, especially in Jiangnan and other places. Folk in addition to their own family to eat, commonly used in hospitality