Chinese Food
Dumpling skin spring roll
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Spring roll, also known as spring cake, spring plate and pancake. It is a kind of traditional food for Chinese folk festivals. It is popular all over China, especially in Jiangnan and other places. In South China. Do not eat dumplings for Spring Festival. Eat spring rolls and sesame dumplings. And in Zhangzhou area Qingming season also eat spring rolls. Folk in addition to their own food. Commonly used in hospitality. Spring rolls have a long history. They evolved from ancient spring cakes. It's very convenient to use dumpling skin instead of spring roll skin. It's especially suitable for our children's shoes that can't buy spring roll skin. The traditional spring roll needs frying in an oil pan. It's not healthy because it costs more heat and oil. Here, it uses steaming instead of frying. It doesn't cost oil, has less smoke, has low heat and saves time and effort. The finished product is also delicious. -
Cooking ingredients
Cooking Steps
Step1:Brush the dumpling skin with corn oil. Put a layer of oil on the dumpling skin.
Step2:Roll big and thin with a rolling pin.
Step3:Put it into the steaming oven. The steaming function is 110 degrees. The time is 8 minutes.
Step4:The steamed dumpling skin is not hot. Separate one by one.
Step5:Clean the leek and mung bean sprouts, fry them and wrap them in the dumpling skin.
Step6:The delicious Kwai Chun is complete. The ingredients of the bags can be added to all kinds of meat and vegetables with your own taste.
Cooking tips:There are skills in making delicious dishes.
