Capsella spring roll(qi cai chun juan )

Capsella spring roll

Introduction:

"With childhood memories of spring rolls, endless aftertaste!"

Production steps:

Step 1: get the ingredients ready.

Step 2: remove the yellow leaves of shepherd's purse and wash it. Add salt to the pot and blanch for a few seconds.

Step 3: blanch good shepherd's purse over cold water squeeze dry water chopped.

Step 4: stir pork into meat sauce.

Step 5: chop the shepherd's purse and squeeze a little water into the meat sauce.

Step 6: add salt, chicken essence and stir in one direction.

Step 7: take appropriate amount of meat stuffing and shape it into a rectangle under the skin of spring roll.

Step 8: roll up slowly.

Step 9: roll to 2 / 3 of the spring roll skin and fold both ends in the middle.

Step 10: roll them all up again.

Step 11: under the oil pot in the fire slowly fried, the surface into golden yellow can.

Step 12: the fragrant and crisp spring roll is ready.

Materials required:

Shepherd's purse: 500g

Pork: 500g

Spring roll skin: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Precautions: 1. At the end of the roll, you can dip your fingers in water on the dough, so that the seal is not easy to spread; 2. When frying, don't be too big, so as not to fry; 3. You can pack more at a time, put it in the refrigerator, and then take it out and fry it in the oil pan.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qi Cai Chun Juan