Chinese Food
Anthocyanin spring roll
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Cooking ingredients
Cooking Steps
Step1:Wash carrots, cut into shreds, clean leeks, cut into section
Step2:Take off the root of Lentinus edodes, wash, shred and wash the bean sprouts
Step3:Put the mushrooms and bean sprouts into the boiling pot respectively, blanch them thoroughly, take out and dry the water
Step4:Heat some oil in a wok. Add carrot shreds and stir fry until ruddy. Put into a bow
Step5:Then add leek, mushroom, bean sprouts and egg shreds, salt, chicken powder (or monosodium glutamate), sugar, pepper and sesame oil, and mix them into stuffing
Step6:Flour is made into flour paste with warm water
Step7:Take the spring roll skin
Step8:Pack the fillings one by one
Step9:Dip in the dough and close up
Step10:Making spring roll blan
Step11:
Step12:Pour some oil into the pot. When the oil is 70% hot, put in the spring roll blank. Fry until golden brown
Cooking tips:1. Don't make the flour paste too thin, or the spring roll will not be closed tightly. When fried in the oil pan, it will be easy to disperse. 2. Dry the mushroom shreds and bean sprouts after blanching. Otherwise, soak the spring roll skin. 3. The spring roll stuffing should not be too salty. 4. Fry the spring roll in golden yellow to see that the leeks are green. At this time, the taste is crisp outside and tender inside. 5. The spring roll skin has skills to make dishes with thin and even quality Qiao.
