Chinese Food
Fried spring rolls
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The first time I ate fried spring rolls was in the school canteen. I didn't eat them before. I thought it was amazing when I ate them. The outer skin is crispy and the inner filling is rich. There are carrots, bean sprouts, fungus, shredded meat, etc. The taste is well-organized, and the aroma of leek is particularly impressive. It is the finishing touch of the whole spring roll. After eating in other places. No leek. I miss that taste very much these two days. So I started by myself.
Cooking ingredients
Cooking Steps
Step1:Cut the wood ear after the hair is soaked.
Step2:Take off the end of the bean sprout and wash it.
Step3:Cut leek and carrot (forget to take pictures of carrots).
Step4:Shred tenderloin. Add salt, white pepper and cooking wine.
Step5:Stir well. Add some cooking oil. Marinate for 15 minutes.
Step6:Boil the water in the pot. Add some salt and oil.
Step7:Soya bean sprouts, shredded fungus and shredded carrot. Separate them and scald them in turn. Remove the squeezed water for use.
Step8:Pour the oil into the pot. Heat it and pour in the shredded pork. Use chopsticks to separate the shredded pork. Stir fry it quickly and remove it.
Step9:Put the bean sprouts, fungus and shredded meat together. Add oyster sauce and salt. Add sesame oil.
Step10:Mix well.
Step11:Mix flour and water to make batter.
Step12:Start wrapping the spring roll. Put the material on the opposite corner of the spring roll skin.
Step13:Roll up a fold.
Step14:Fold it from both sides to the middle. Apply some batter and stick it. Try to roll it up as tight as possible.
Step15:Put the paste on the edge of the spring roll. Just wrap the seal.
Step16:Heat the oil to 60% heat. Put in the spring roll. Slow down with a small fire.
Step17:About 5 minutes to fry.
Step18:Heat the oil to 80% and fry for another minute.
Step19:Crispy and delicious.
Cooking tips:1. The final point of adding oil to pickled meat shreds is to lock in water and make the meat more smooth and tender. 2. The tail of the bean sprout can be chosen, because the taste of the tail is not very good. In addition, the hot bean sprouts can be cooled for a while. This can keep the crispness. 3. The oyster sauce mixed with stuffing is for freshness. 4. Because the stuffing inside is cooked, you don't need to fry too long. Fry slowly for 5 minutes at a low temperature. When the oil temperature rises, fry again for 1 minute. The taste of the second time will be crisper. There are skills in making delicious dishes.
