Fried Spring rolls
Introduction:
Production steps:
Step 1: soak mushrooms in warm water, wash, drain and shred.
Step 2: wash leek and cut into inch section for standby.
Step 3: shred the lean meat, add starch and cooking wine and stir well.
Step 4: heat the pork in the oil pan and scatter it.
Step 5: pour in leeks and mushrooms, stir fry, add salt and chicken essence, stir fry evenly, turn off the heat and let cool to form spring roll filling.
Step 6: put a small amount of flour into Xiaodie and add appropriate amount of water to make a thin paste.
Step 7: take a piece of spring roll skin and put proper amount of spring roll material.
Step 8: wrap as shown in the figure and stick a small amount of batter on the seal to increase the stickiness.
Step 9: put enough oil into the pan and heat it over high fire. Put in the spring rolls and fry them over low fire.
Step 10: deep fry one side to golden yellow and turn over the other side.
Step 11: drain the excess oil.
Step 12: pad oil absorption paper on the plate, load the plate, cool and start.
Materials required:
Spring roll skin: 1 jin
Lean meat: 50g
Leeks: half a Jin
Mushroom: 10
Starch: a little
Flour: right amount
Edible oil: right amount
Cooking wine: 20ml
Salt: 3G
Chicken essence: appropriate amount
Note: do not fry the stuffing for too long, the leek is easy to get water after a long time.
Production difficulty: ordinary
Technology: deep fried
Production time: one hour
Taste: sweet
Chinese PinYin : Zha Chun Juan
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