Chinese Food
New Zealand seafood spring roll
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The New Zealand crayfish grows in a narrow and long sea area 150-650 meters deep between Antarctica and New Zealand. The growth cycle of the crayfish is slow. The age of the crayfish can reach more than 15 years and cannot be cultured artificially. Most of the crayfish in New Zealand are exported to China. All farmed salmon in New Zealand are king salmon. There are no other salmon species in the region. New Zealand scallops are frozen in a few hours after fishing to ensure the best taste and nutrition. Whether it's the milk white scallops or the apricot red scallops can bring wonderful visual enjoyment and fresh taste buds. Yue style spring roll is complicated to make, but it is full of stuffing. Dip a little bit of Thai style chutney, invigorate the spleen and appetizer, stimulate the appetite. The delicious seafood of New Zealand is full of mouth.
Cooking ingredients
Cooking Steps
Step1:Put the spring roll skin in warm water. Soften it a little and take it out.
Step2:Take a Yue style spring roll skin. Add rice flour, mint leaves, carrot shreds, basil leaves, and 1 tablespoon mayonnaise. Sprinkle with chopped onion and cooked white sesame seeds.
Step3:Spring roll 1 - put on the whole shrimp meat of two New Zealand crayfish.
Step4:Spring roll 2 - put on three New Zealand salmon meat.
Step5:Spring roll 3 - put on 4 pieces of New Zealand green mussels.
Step6:Spread cabbage leaves and cucumber shreds on the three spring rolls.
Step7:Roll up the spring roll skin and pull it inward at the same time. It can be more compact. When the spring roll is over half rolled, fold both sides inward and seal. Continue rolling until the spring roll is completely rolled.
Step8:Dip the blade in water to prevent sticking when cutting spring rolls. Cut off both ends of the spring roll. Cut the spring roll into small sections. Put the cut spring roll on a vertical plate. Serve with Thai style chutney.
Cooking tips:There are skills in making delicious dishes.
