Pickled mustard rolls(zha cai yin si juan )

Pickled mustard rolls

Introduction:

"When I was a child, I used to make this snack at home during the festival. The spring roll skin my mother bought from the vegetable market was just baked, so we usually eat it without frying. However, the apple here has just bought the spring roll skin, buy is frozen, so the apple is fried. It's not healthy, but it's really delicious

Production steps:

Step 1: wash the mung bean sprouts and drain the water. Wash the carrots, fungus and lean pork and cut them into shreds. Cut the scallions into sections. Beat the eggs and set aside

Step 2: add the marinade to the lean meat, marinate for 10 minutes, then add the wet starch and mix well

Step 3: start the pot, pour in some oil, saute until fragrant and scallion white

Step 4: add the pickled lean meat and stir fry until fragrant

Step 5: add shredded carrot, shredded fungus and pickled mustard, add 1 tbsp cooking wine and stir fry for a while

Step 6: add mung bean sprouts and stir fry until the sprouts are soft

Step 7: then add the remaining green onion, 1 / 2 tsp salt, 1 / 2 tsp chicken powder and stir fry a few times

Step 8: put the sesame oil into the pot and let it cool

Step 9: take a piece of spring roll skin and put some vegetables in 1 / 3 of the skin

Step 10: then fold up once

Step 11: fold the skins on both sides inward

Step 12: then fold forward again

Step 13: brush the remaining 1 / 3 of the spring roll skin with a little egg liquid

Step 14: fold once until completely sealed

Step 15: roll the spring rolls in turn

Step 16: heat the oil in the pan, deep fry the rolled spring rolls until golden, then put them out of the pan and put them on the plate

Materials required:

Spring roll skin: some problems

Pickled mustard: 1 Pack

Mung bean sprouts: 1 jin

Carrot: 100g

Auricularia auricula: 50g

Lean pork: 100g

Scallion: 35g

Egg: 1

Salt: 1 / 2 teaspoon

Cooking wine: 1 tbsp

Chicken powder: 1 / 2 tsp

Sesame oil: 1 tbsp

Delicious soy sauce (marinade): a little

Salt: a little

MSG (marinade): a little

Sesame oil and salt (marinade): a little

Spiced salt (marinade): a little

Wet starch salt (marinade): a little

Note: 1. Because mustard has been salty, so do not add too much salt. 2. When rolling the spring roll, you should put the drained vegetables in it. Otherwise, when frying the spring roll, you will splash oil and break the skin. If you don't need to fry it, it doesn't matter if you eat it right away with some vegetable juice. 3. Different brands of pickled mustard may have some differences in taste, so parents can adjust according to their own taste, the most important thing is to suit their own taste~~~

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zha Cai Yin Si Juan