Spring rolls filled with leek and meat(jiu cai rou xian chun juan )

Spring rolls filled with leek and meat

Introduction:

"Spring is coming, and it's time to eat spring rolls. It's a year since I made spring rolls last time. If it wasn't for the little girl who asked me to do it, I would be too lazy to do it, because I'm not interested in fried things now. But in order to satisfy her little wish, why not be a mother again?"

Production steps:

Step 1: wash the meat and chop it into mud.

Step 2: wash the leeks and cut them into pieces.

Step 3: put the mashed meat into a bowl, add onion, ginger, wine, salt, sugar and chicken essence, mix well, and then add water to stir it up.

Step 4: finally pour in the leek powder, drizzle with sesame oil, mix well, and the filling is ready.

Step 5: take a spring roll skin and put the stuffing on it.

Step 6: make spring rolls as shown in the picture.

Step 7: wrap it up.

Step 8: after all done, put it into the oil pan and fry it into golden yellow.

Materials required:

Hand made spring roll skin: appropriate amount

Meat: moderate

Leeks: moderate

Onion and ginger powder: appropriate amount

Water: moderate

Wine: moderate

Salt: right amount

Appropriate amount: sugar

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: 1, the edge of the normal manual spring roll skin is relatively dry, the bag should be smeared with some water around, otherwise it is easy to spread when frying. 2. I think the filling of spring rolls should be a little lighter, or the water will evaporate and become saltier after frying. The sugar in leek stuffing can only be put half a teaspoon. If you put too much sugar in the stuffing, it will not taste good. 3. Fried things are more greasy, people who lose weight should eat less.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Rou Xian Chun Juan