Auspicious and Ruyi(ji xiang ru yi si he ru yi juan )

Auspicious and Ruyi

Introduction:

"The last of the four dishes is good luck. The word "auspicious" originated from Chuang Tzu. I don't remember the original, but I vaguely remember that someone once commented that "good fortune is a good thing; good fortune is a sign of Jiaqing." Be kind and have good luck. As for Ruyi, in addition to the accidents of satisfaction, it is more of the magic weapon that came from ancient India. Yu Ruyi, ivory Ruyi, enamel Ruyi and so on. The earliest memory of Yu Ruyi in childhood comes from the magic weapon held by master Guanyin in "journey to the west". Only when I grew up did I know that the seemingly mysterious Buddha utensil was actually the elder of "itch and scratch" The last dish, "auspicious Ruyi", is made into Sihe Ruyi roll, which is given to all friends and children at home. The skin of Jingying glutinous rice spring roll is wrapped with four kinds of fillings. The long one is made into the shape of Ruyi magic instrument, which is Sihe Ruyi roll. The children who don't like to eat vegetables, put the vegetables in the spring rolls and eat them with their hands. One by one, they eat happily, ha ha. On the first day of 2011, I wish you all a happy New Year! Good luck

Production steps:

Step 1: prepare the ingredients.
Cut chicken leg into strips, marinate with salt, pepper and lemon juice; cut carrot, Pleurotus eryngii and scallion; cut coriander.

Step 2: heat the frying pan without oil, and stir fry the chicken leg.

Step 3: after the oil, add shredded carrot and onion, stir fry until fragrant.

Step 4: add a little fish sauce and lemon juice and stir well.

Step 5: add soy sauce, coriander powder, turn off the heat, mix well into stuffing.

Step 6: spray water to soften the skin of the spring roll, and wrap it in the stuffing while it's hot.

Step 7: put it for a while until the seal is glued automatically, then cut the plate before eating.

Materials required:

Chicken leg: 150g

Pleurotus eryngii: 2

Carrot: 1

Glutinous rice spring roll skin: 6 pieces

Coriander: 50g

Scallion white: 50g

Salt: right amount

Soy sauce: right amount

Salt: pepper

Lemon juice: right amount

Fish sauce: moderate

Note: 1. The skin of glutinous rice spring roll is also called Vietnam spring roll skin. It needs to be softened by spraying cold water. Spray less package will not break up, spray too much soft package can not live stuffing. I think it's better to spray it until it can be slightly folded without breaking. The remaining temperature of the filling can continue to soften the spring roll skin in the process of packaging. 2. Chicken leg contains more oil, so there is no oil when frying, frying for a while will automatically oil out. 3. Carotene is fat soluble and must be fried in oil to release. It is not recommended to eat raw carrots.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ji Xiang Ru Yi Si He Ru Yi Juan