Chinese Food
Three silk spring rolls
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Cooking ingredients
Cooking Steps
Step1:Remove the shell of winter bamboo shoot and boil in clear water for 15 minutes, then take it out to cool and shre
Step2:Wash the cabbage. Cut the top of the cabbage vertically and then shred it
Step3:Mix pork shreds with chopped green onion and ginger, cooking wine, a little soy sauce and water lake powder
Step4:Heat the wok and pour in the oil. Stir fry the pork shreds until the color changes
Step5:Stir fry the cabbage and bamboo shoots in the oil pot. Add salt to taste after they are soft
Step6:Stir fry pork shreds over high heat for 2 minutes
Step7:Stir fry and thicken with starch. Leave the pot to cool
Step8:Spread out the spring roll skin one by one. Put some stuffing on it
Step9:Roll up one side first, then fold both sides to the middle
Step10:Finally roll the other side of the bag into a oblate shape. Seal it with a small amount of water starch
Step11:Put the oil in the pot until it is 70% hot. Turn the medium heat to put the wrapped spring rolls one by one
Step12:Fry until the surface is golden yellow. Remove the excess oil on the surface with oil absorption paper.
Cooking tips:1. When frying the stuffing, thicken the thicken and cool it before wrapping. Otherwise, it is easy to break the skin and leak. 2. When wrapping the stuffing, the skin should not be too tight to prevent the skin from cracking when frying. There are skills in making delicious dishes.
