Spring rolls, both sweet and salty. Southerners usually have a sweet taste, so sweet spring rolls are very common in the south.
Spring rolls can be fried or fried, depending on your taste. Spring rolls contain protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium, selenium, etc. Because of the different fillings involved, the nutritional components are also different. Because spring rolls are fried foods, they contain high amounts of fat and calories, so it is not advisable to eat more.
(1) the method of frying spring rolls
ingredients: pork belly, dough, onion, salt, oil, soy sauce and raw flour.
Practice:
1. Chop pork belly into paste, mix in chopped green onion, salt, cornstarch and soy sauce.
2. Prepare the dough and put the dough bags into the meat stuffing one by one.
3. Put the oil in the pot, put the wrapped spring rolls in and fry slowly.
4. When Huang Shi is fried on both sides, take it out of the pan and put it on the plate.
(2) the method of frying spring rolls
ingredients: 6g of leek, 16g of shredded pork, 75g of eggs, 7g of flour, 1g of soy sauce, 3g of refined salt, 15g of water starch and 5g of vegetable oil.
Practice:
1. Cut the leek into 3cm-long sections: the shredded pork is spread with a little salt and water starch slurry, and then it is spread with warm oil, and then it is put into the pot, and then it is added with soy sauce, salt and leek for a little stir-frying to make the spring roll stuffing.
2. Beat the eggs into a bowl, add flour and water, stir them into a thin paste, and spread them into four skins with a frying spoon for later use.
3. Put the skin on the cutting board, roll it into the stuffing, put the batter on the sealing place and seal it, and make four raw embryos of spring rolls one by one.
4. Put the pot on a strong fire, pour in the oil, put the spring rolls into it when it is 7% to 8% hot, and fry them until the skin is crisp and golden yellow. When eating, cut the spring rolls into pieces and put them into the plate.