Fried Spring rolls(zha chun juan )

Fried spring rolls:

Raw materials for making fried spring rolls:

There are 15 spring roll skins, 150g spring roll stuffing, 25g flour and 500g peanut oil.

Production steps of fried spring rolls:

1. Put the flour into a bowl and add water to make a paste.

2. Divide the spring roll stuffing into 15 parts, put them in the middle of the spring roll skin, wrap them on all sides, grow into 2-inch long strips with a width of 5 minutes, and then spread the powder paste on the end to make the spring roll.

3. In a frying pan, add peanut oil and heat it to 60%. Add the spring rolls and fry them until golden. Remove the oil and put them on the plate. Mix the flour with water, then add refined salt, beat with hands and moisten for half an hour. Heat the cake pan and wipe it clean. Grab the water and put it into the cake again and again

Fried Spring rolls

Spring roll is a traditional Chinese festival food, a kind of fried food, popular all over China, especially in Jiangnan and other places. In addition to providing food for their own families, they are also used to treat guests.

Spring rolls have a long history, evolved from ancient spring cakes. According to the ancient book "Sui Shi Guang Ji" written by Chen Yuanliang: "in spring, eat spring cakes, lettuce, number spring plate." In the Qing Dynasty's "records of the age of Yanjing", it is also said: "spring is a time when rich families eat more spring cakes." It can be seen that the folk custom of making and eating spring cakes in spring has a long history. There are many proverbs about spring roll, such as "one roll does not make spring", "spring roll of Longsheng hall is not human inside and outside", and so on. Spring means spring here, which is auspicious for Spring Festival.

Dish name

Fried Spring rolls

Cuisine

Shandong cuisine

practice

Method 1:

Ingredients: 15 spring roll skins, 150g spring roll stuffing, 25g flour and 500g peanut oil.

Put the flour into a bowl and add water to make a paste.

2. Divide the spring roll stuffing into 15 parts, put them in the middle of the spring roll skin, wrap them on all sides, grow into 2-inch long strips with a width of 5 minutes, and then spread the powder paste on the end to make the spring roll.

3. In a frying pan, add peanut oil and heat it to 60%. Add the spring rolls and fry them until golden. Remove the oil and put them on the plate.

4. Mix the flour with clear water, then add refined salt and beat it by hand for half an hour. Heat the cake pan and wipe it clean. Grab the water and put it into the cake pan again and again, and hang it into spring roll skin.

 

Practice 2

Ingredients: Chinese cabbage 70g, bamboo shoots 50g, spring roll skin 100g, plain chicken 30g, mushroom 40g, a little sesame oil

1. Tianmu Mountain is the best growing flat shoot. First soak the salty Tianmu Mountain flat shoot in clear water, soak it in salty water, then tear it into filaments by hand and cut it into about one inch section

2. Wash Chinese cabbage and cut into shreds. Soak Lentinus edodes in water and cut into shreds. Cut plain chicken into shreds

3. Start the pot, add a little refined oil into the pot, stir fry the shredded Chinese cabbage, mushrooms, bamboo shoots and chicken together. The fire should be big, and the action should be fast, so that the fried dishes will have the delicate flavor of the dishes. After the Chinese cabbage is cooked and rotten, thicken and pour the sesame oil out of the pot for standby.

4. After the fried stuffing is thoroughly cooled, wrap it in spring rolls and seal it with batter.

5. Start the pot, add about 500 grams of refined oil into the pot, when the oil temperature rises to about 40% (about 150 degrees), put in the spring rolls that have been wrapped and deep fried. When the spring rolls are deep fried into golden yellow, put them out of the pot and put them into a basin. When eating with a dish of vinegar, see personal favorite, I do not like, like to eat the original.

Practice 3

Raw materials: spring roll skin, fresh pig lean meat, leek, dried tofu

1. Cut the lean pork into matchstick shreds, cut the leeks into small sections, shred the dried tofu, soak the mung beans and remove the feet

2. Add Sichuan salt, cooking wine and water bean powder to pork, stir fry in oil pan, add leek, dried bean curd and mung bean sprouts to make stuffing

3. Take the skin of spring roll, put in the right amount of stuffing, wrap the two ends together into a cylinder, and seal the joint with powder paste

4. Put the pan on a high heat, add oil and heat it to 60%. Put the wrapped spring rolls into the oil pan and deep fry them until golden. Then remove them. Pay attention to turn when frying to make the color even

Characteristics of dishes

It's easy to cook

nutritive value

Rich in nutrition

New way to eat

Ingredients: 60 grams of leeks, 160 grams of shredded meat, 75 grams of eggs, 70 grams of flour. 10 grams of soy sauce, 3 grams of refined salt. 15 grams of Lake powder, 250 grams of vegetable oil (actual consumption of 50 grams).

1. Cut the leeks into 3cm long sections; add a little refined salt and water starch to the shredded meat, spread it with warm oil, wave out the control oil, then put it into the pot, add soy sauce, refined salt and leeks, stir fry a little, and make spring roll filling.

2. Beat the eggs into a bowl, add flour and water, stir them into a thin paste, and spread them into 4 skins with a frying spoon.

3. Put the skin on the cutting board, involve in the stuffing, put the paste on the seal, and make 4 spring rolls one by one.

4. Put the pan on the high fire, pour in the oil, and heat it to 70% or 80%. When it is hot, put in the spring roll, fry it until the skin is crisp and golden. When eating, chop the spring roll into pieces and put it into the plate.

 

Spring rolls are divided into plain filling and meat filling

Vegetable stuffing materials are generally bean sprouts, vermicelli, scallions, mushrooms, fish, all kinds of seasonal vegetables and so on

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Latitude: 30.65946198

Chinese PinYin : Zha Chun Juan