Do you want to fry the meat wrapped in spring rolls? Generally, you need to fry them. Spring rolls are mostly medium-cooked fillings. Wrap them and fry them in the pan.
Stir-fry the meat and vegetables evenly, and wrap them in spring rolls, which can be eaten immediately or fried. They are delicious.
The practice of spring rolls is to wrap the stuffing with a cooked round thin dough, grow into strips, and then fry them in oil pan until they are golden yellow and float. The stuffing can be vegetarian, salty and sweet. There are spring rolls with chives and shredded pork, shepherd's purse and bean paste. Spring rolls evolved from the custom of eating spring rolls on the day of beginning of spring in ancient times. Spring Festival began in the Jin Dynasty, and was first named Wuxinpan. Five spicy vegetables, such as small garlic, garlic, leek, mustard, coriander, etc., are contained in the five spicy dishes, which are used for people to get angry with the five internal organs after eating in spring. In the Tang dynasty, the content of spring plate changed, and the content of spring plate became more exquisite. In the Complete Works of Household Necessities in Yuan Dynasty, it has been recorded that spring cakes are wrapped in rolls and eaten after being fried. Similar records are also found in the Ming Dynasty cookbook "The Legacy of Yi Ya". By the Qing Dynasty, the name of spring rolls had appeared. Making spring rolls generally involves four processes: making skin, filling, filling and frying. It used to be handmade. In recent years, it has been able to carry out mechanized production.
How to fry spring rolls: pork, cabbage, carrots, mushrooms, mung bean sprouts, fermented grains, pepper and soy sauce.
Practice:
1, we first marinate the pork with seasoning 10 minutes or more, cut the cabbage, carrots and mushrooms into powder, remove the roots of the mung bean sprouts, wash them, scald them slightly with hot water, and then let them cool for later use.
2, from the pot, put a small amount of oil, put the ingredients prepared above, add some seasonings for frying, and the frying time should not be too long.
3. We can prepare wonton skin or spring roll skin, then spread the meat in the middle and put in some prepared mung bean sprouts.
4. Then roll it up, wrap it, and finally prepare some flour and water on it for chewing.
5, fry in the pot, wait until the surface is golden.
The skill of frying spring rolls 1, in the process of wrapping the spring rolls, don't take out all the skins at once, so as not to come into contact with the air, and the skin will not be hot when it is dried.
2. The batter used to seal the mouth of spring rolls is mixed in the ratio of water to batter of 3:1.
3. The wrapped spring rolls should be fried in the oil pan immediately, otherwise the skin will be dry and it will easily crack in the oil pan.
4, fried spring rolls must use small hot oil, fried until 3 minutes cooked before changing to medium fire, so as to avoid the skin is burnt black and the stuffing is not ripe.
5, fried Hunchun Juan can be eaten hot with pickled cucumber, shredded ginger or coriander, which will be more refreshing and let you take one bite after another.