Sichuan style spring rolls(chuan cai chuan wei chun juan )

Sichuan style spring rolls

Introduction:

"When I came to Nanning a few days ago, I just saw two bags of spring roll leather and bought them back. I can't help admiring those super thin skins made by master. They are as transparent as crystal. Let's have a look! Sichuan spicy spring rolls, it is estimated that we have not eaten it! I'm going to make a Sichuan spicy spring roll. It's absolutely Sichuan spicy. It tastes smooth and tender. I'll try it at home. "

Production steps:

Step 1: main materials.

Step 2: dice the chicken leg first.

Step 3: open the peanut oil, add chili oil, bean paste, cooking wine, salt and oil into the frying pan, stir fry for about 20 seconds, and then put the prepared diced chicken in.

Step 4: how can you stir fry diced chicken for about 3 minutes? If you stir fry for too long, there will not be so much juice in the chicken, which will lead to the chicken not being tender and smooth enough.

Step 5: take a spring roll skin, soak it in spring water for 5 seconds, and then spread it on the cutting board.

Step 6: then put a piece of washed lettuce, and then put in the just fried diced chicken.

Step 7: first fold forward once, then fold the left and right sides, and then fold forward once.

Step 8: that's it.

Materials required:

Spring roll skin: one

Chicken: 100g

Lettuce: one piece

Chili oil: 2 teaspoons

Pixian bean paste: a spoonful

Oyster sauce: 1 teaspoon

Salt: 3 G

Cooking wine: a spoonful

Peanut oil: 1 teaspoon

Pepper: a little

Otherwise, it's easy to soak spring rolls for a long time.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: spicy

Chinese PinYin : Chuan Cai Chuan Wei Chun Juan