Zhejiang Cuisine: spring rolls(zhe cai chun juan )

Zhejiang Cuisine: spring rolls

Introduction:

"The method of making spring rolls is simple, which is a common dish in Zhejiang cuisine, but how to make spring rolls is best depends on the details of your taste habits. The characteristics of spring rolls: golden color, fragrant and crisp, fresh and tender meat, sweet and delicious

Production steps:

Step 1: wash mushrooms and bamboo shoots first.

Step 2: wash pork tenderloin.

Step 3: shred the tenderloin.

Step 4: cut mushrooms into shreds.

Step 5: cut bamboo shoots and green onions into thin strips.

Step 6: put oil in the pan, stir fry the shredded meat, add yellow rice wine and sugar.

Step 7: add shredded bamboo shoots

Step 8: add Lentinus edodes and shredded green onion and stir fry.

Step 9: add salt and a small amount of soup, cook until the dish is crisp, add monosodium glutamate, thicken the pan with wet starch, and let it cool.

Step 10: put into the plate and prepare the spring cake.

Step 11: spread out the skin of the spring cake one by one and put the filling on it.

Step 12: fold one side, then fold both sides, roll a small flat round bag about 8 cm long and 3 cm wide, and seal it with batter.

Step 13: put the pot on a high heat, add vegetable oil to 70% heat, and put the spring rolls into the oil pot.

Step 14: deep fry until golden brown, pick up and put in a basin.

Step 15: Sheng into the plate, while hot to eat the best, crisp and delicious.

Materials required:

Pork loin: 200g

Mushroom: 6

Winter bamboo shoots: 100g

Scallion: 30g

Salt: 5g

MSG: 2G

Sugar: 5g

Yellow rice wine: 10g

Lard: 30g

Vegetable oil: 100g

Note: the skin of spring cake should be uniform in thickness and not broken. 2. Stir fry the stuffing properly, thicken it and cool it in the air. Otherwise, it is easy to break. The skin of the stuffing should not be rolled too tightly to prevent it from cracking when it is fried. 3. If you change the meat stuffing into bean paste stuffing, you can make sweet spring rolls. 4. Due to the process of frying spring rolls, 1500 grams of rapeseed oil should be prepared;

Production difficulty: Advanced

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhe Cai Chun Juan