Capsella spring roll(qi cai chun juan )

Capsella spring roll

Introduction:

"We always eat spring rolls at home for the Spring Festival. We usually use shepherd's purse and meat together. It tastes delicious."

Production steps:

Step 1: separate the spring roll skin one by one. Cover with a wet clean cloth to prevent drying. Mince the meat and shepherd's purse.

Step 2: mix the meat and shepherd's purse together, and put the right amount of salt, soy sauce and oil into the stuffing. Stir in a circle in one direction until it doesn't move.

Step 3: take proper amount of Capsella meat stuffing and put it in the skin of spring roll.

Step 4: fold the diagonal triangle in half, roll it up slowly, and finally stick it with some raw powder mixed with water.

Step 5: put proper amount of oil into the non stick pot, and when it is 60% hot, put the wrapped spring rolls one by one. (because I don't put much oil, so I keep turning them. Although it's a little troublesome, it's relatively healthy, ha ha). When the spring rolls turn yellow, you can get out of the pot.

Step 6: dip it in vinegar. It's delicious.

Materials required:

Spring roll skin: 250g

Minced pork: 250g

Shepherd's purse: 50g

Salt: right amount

Oil: right amount

Raw soy sauce: 1 tbsp

Precautions: 1. Although spring rolls are delicious, they are fried food after all. In order to prevent fire, you should eat them in moderation. 2. Spring roll leather must be covered with wet cloth when it is taken out, otherwise it is easy to dry. 3. Dipping in vinegar can not only taste delicious, but also relieve the greasy.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qi Cai Chun Juan