In most cases, frozen spring rolls are best thawed before frying, so that the color of the fried spring rolls will look better and taste better. Let's take a look below!

It is best to thaw before frying, because the spring rolls a fried on the good, frozen, if the outside of the golden, the inside is still frozen.

1, a fried food, spring rolls are traditional Han Chinese festival food, popular in all parts of China, Jiangnan and other places especially prevalent. Folk in addition to their own home for consumption, commonly used in hospitality. Long history, evolved from the ancient spring cake.

2, according to the ancient book of Chen Yuanliang's "Years and Seasons Guangji" recorded: "in the spring, eating spring cakes, lettuce, the number of spring plate." The Qing Dynasty's "Yenching times" also has: "playing spring, is the day of the rich families eat more spring cakes." Visible spring do spring cake, eating spring cake folk customs and styles from a long time ago. Now there are many proverbs about spring rolls, such as "a roll is not spring", "Longsheng Hall spring rolls --- inside and outside is not a person" and so on, the meaning of spring here is spring, spring is a good omen to welcome the celebration.

How much oil to fry spring rolls

Usually, we put more than half a bowl of oil is enough.

We have to pay attention to when frying things is to control the oil temperature, do not use rapid fire, the temperature is best not to exceed 200 degrees, we can fry for a while, we do it quickly, do not burn the empty pot, which is to make the food inside the water evaporation, you can remove some of the volatiles inside the fat, but also in the formation of a layer of water vapor on the surface of the oil, can play a very good role in isolating the oxidation. Good isolation of the role of oxidation. So this is also very need to pay attention to a skill, in our fried food will be very helpful.

1, the best choice of oil to use dry oil, such as: peanut oil, palm oil, etc. This type of oil contains a lot of oleic acid. This type of oil contains a lot of oleic acid, iodine quality is low, relatively stable, even if the oil temperature exceeds 200 ° C, but not to oxidation smoke. Semi-dry oil, such as rapeseed oil, cottonseed oil, soybean oil, etc., easy to produce thermal oxidation phenomenon after heat, especially soybean oil, but also easy to appear soybean flavor.

2, control the oil temperature when frying food should not use rapid fire, the oil temperature is best not to exceed 200 ° C, can be more time to fry.

3, the operation should be fast, do not burn the empty pot, so that the water in the food evaporates constantly, not only can remove some of the volatiles in the oil, but also in the oil on the surface to form a layer of water vapor, play a role in isolating the oxidation.

4, cover the pot in the food into the frying pan, it is appropriate to use the lid of the pot slightly covered, so that less heat loss of oil, but also to reduce the contact surface of oil and air, reduce thermal oxidation.

Fried spring rolls

Ingredients: cabbage, shredded meat, lard, wine, soy sauce, salt, MSG water, wet starch, spring pancake skins, canola oil, vinegar

Practice:

1, shredded meat into the pot, sautéed in lard on a high flame to seven mature, add wine, soy sauce, salt, MSG and water, with wet starch thick thickening, depending on the boil through the pot, plate and spread the cooler. The cabbage dish cut into julienne, sprinkled into the fried shredded meat into the filling;

2, the spring pancake skin on the board, put the shredded meat filling, rolled together, folded together at the ends, and finally rolled into a small rectangular package about two inches and six minutes long and eight minutes wide, sealed with flour;

3, canola oil to seven mature, spring rolls into the pot frying with chopsticks to keep turning, about two minutes after the golden brown, fish up on a plate. The oil is very good, but it's not good enough. Eat can be dipped in vinegar. Because vinegar can relieve greasiness, it makes sense.