What are the steps generally required to make fried spring rolls?

Let's discuss this issue below, hoping that this content can help friends in need.

Spring rolls are a special delicacy of the Chinese Han people.

Especially in Jiangsu and Zhejiang, you can eat a lot of delicious food during the Spring Festival.

There is a folk saying that "one roll cannot make spring", which means that spring rolls must be eaten in spring. This is also a good omen for the New Year and a new starting point for the new year.

Spring returns to the earth, and wild vegetables in the fields gradually grow and develop.

Pure spring rolls are made by frying wild vegetables and batter outside in the fields.

They taste crispy and fragrant, and are tender on the outside. They are a rare delicacy in spring.

Spring is a good time to eat young amaranth.

The first crop of amaranth is the best filling for spring rolls.

Whether it is leek meat filling or leek egg filling, the spring rolls made are the favorite things of children and the elderly.

Below I will introduce in detail how to make general spring rolls: mixing the fillings.

The first crop is young amaranth, carrots, vermicelli and raw eggs.

Cut amaranth into 2mm lengths, cut carrots into short strips, and cut scrambled eggs and soaked vermicelli into 2mm lengths.

Mix well with salt and allspice.

Make the batter.

Warm water should be used to make the dough, and the time for making the batter should be sufficient so that the rolled batter can be steamed and the spring rolls will appear in a flattened shape after being wrapped.

Fry over low heat for 2-3 minutes and then remove.

When the temperature reaches 70%, put it into the spring rolls and oil them again.

The fried glutinous rice cake is golden yellow in color and tender on the outside.

There is also a method: prepare two eggs, 200 grams of flour, 100 grams of water, 200 grams of chrysanthemum, 100 grams of pork, 3 grams of salt, 1 gram of monosodium glutamate, a small amount of cooking oil and sesame oil.

Pour cold water into the wheat flour, mix it into floc, and knead it with your hands to form a smooth batter. After rising for 30 minutes, take it off, knead again evenly, and let it rest for another 10 minutes.

Peel the chrysanthemum chrysanthemum, remove the yellowish color, clean it, cut it into small pieces and set aside. Beat the eggs and mix them into a uniform egg liquid. Set aside.

Select the nape pork, clean it, cut it into cubes and set aside.

Pour the oil into the pot, heat it to 40%, pour the egg liquid into the pot and fry until cooked.

Remove and cut into slices and set aside.

Leave oil in the bottom pan, stir-fry the meat, stir-fry the chrysanthemum, add salt and MSG, and stir-fry the eggs.

Finally, add a small amount of sesame oil, mix, and you're ready to serve.