material

foodstuff

Half a Chinese cabbage

Winter bamboo shoots1only

Shredded pork 250g

3 fresh mushrooms

Spring roll skin 2 packs

Pulp meat

Cooking wine1spoon

Sugar1spoon (seasoning spoon)

Half a spoonful of soy sauce

Half a spoonful of starch

Seasoning with stuffing

3 teaspoons of salt (seasoning spoon)

2 teaspoons of sugar (seasoning spoon)

Appropriate amount of starch (for thickening)

Appropriate amount of water (for thickening)

Shanghai Spring Roll —— The method of stuffing with shredded pork with yellow sprouts, winter bamboo shoots and mushrooms

Prepare ingredients, which are available in the old Nanxiang Spring Roll Skin Supermarket. Shredded pork is made of tenderloin, which is tender and smooth.

The first step is to deal with winter bamboo shoots. Hold the bamboo shoot in your left hand, palm up, tip down, and draw a knife about 1 cm deep from the root to the tip of the bamboo shoot in your right hand, remove the bamboo shoot coat and peel off the old epidermis at the bottom, and halve it. Put it in a pot, add clear water until the bamboo shoots are almost gone, bring to a boil, and cook on medium and small fire. After 10 minutes, turn over one side until the water in the pot is almost dry, then you can take out the bamboo shoots and put them aside, cool them and shred them for later use.

Step 2: During the bamboo shoot cooking, pulp the pork, put the shredded tenderloin into a bowl, add 1 tablespoon cooking wine, 1 teaspoon sugar, half a teaspoon soy sauce, and half a teaspoon starch, and mix well, so that the shredded pork can be evenly wrapped and starched for use.

Step 3: Wash the mushrooms and cut the Chinese cabbage into shreds. The white part of the shredded Chinese cabbage can be cut thinner, generally speaking, it doesn't need to be particularly thin, as shown in the figure. Cool the oil in a hot pan, add the shredded pork and stir it evenly. When the shredded pork almost turns white, you can take it out and put it in a bowl for later use.

Add shredded mushrooms in the pot, stir-fry until soft, add shredded bamboo shoots and stir-fry evenly. Shredded Chinese cabbage is put into the pot and covered, so it can be seasoned. Add 3 teaspoons of salt (full) and 2 teaspoons of sugar. Chinese cabbage will come out of water, but in order to help, you can add about a teaspoon of water, cover the pot and stew it, and it will slowly shrink.

In the meantime, take a small bowl and prepare the sauce. The most important thing about making spring rolls is that the stuffing can't be wet and there can't be moisture. It must be thickened in place, so that the oil won't explode when frying the spring rolls, and the skin of the spring rolls will be quite wide and crisp.

I put 3 tablespoons of starch, and finally the juice is about 45ml, which is milky white in the picture. Open the lid, and turn the shredded mushrooms and bamboo shoots and the shredded Chinese cabbage evenly in the pot. At this time, the soup is rolling in the pot, and everyone can increase or decrease the amount of the juice according to the amount of the soup. Stir-fry the shredded pork in front of the pan evenly. Finally, pour in the thicken juice, stir-fry until there is no obvious water flowing rapidly in the pot, only the paste is flowing slowly, turn off the fire and serve, and the spring roll stuffing is ready.

Put it aside and let it cool completely before you can wrap it! Spring rolls are separated one by one. Prepare a small bowl of water starch. As shown in Figure 2-3, spring rolls are wrapped in sequence, and the stuffing should not be too much or too little. Try to take the top dry part first, and put it into a long strip to make the finished product look good.

Figure 4. Roll it diagonally and coat it with water starch, then the roll will be bonded and wrapped. One floor, two floors, as long as possible. We can wrap about 40 spring rolls with these fillings, and a pack of spring rolls should be about 25 skins. This time, the new kitchen Cocaba full-function non-stick pan fried spring rolls is very easy to use.

Add rapeseed oil to the height as shown in figure 1, the oil temperature is about 70%, and the next spring roll is fried. I have a small fire all the time, and when I turn it over, I can drain the oil and take it out. Remember to take kitchen paper (oil-absorbing paper) to absorb the surface oil, which is healthier.

If the stuffing is well made (not wet), it won't spill oil badly. Hot spring rolls are out of the pot! Eat the original flavor first, then dip it in vinegar, and then dip it in a spicy soy sauce, which is crisp outside and tender inside. The shredded yellow sprouts, winter bamboo shoots and mushrooms in perfect proportion gently attack the whole taste sense. The best Shanghai spring rolls make it amazing on your New Year's Eve table!