Chinese Food
Tianjin Wei on the tip of tongue
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There are many kinds of Tianjin breakfast. In addition to the pancake fruit, GABA dish and old tofu, there are also snacks such as flour tea, plain roll circle and so on that are unfamiliar to the locals. The big pancake with plain roll circle is another Tianjin breakfast that is not inferior to pancake roll. Today, it brings us the authentic method of Tianjin plain roll circle.
Cooking ingredients
Cooking Steps
Step1:Wash mung bean sprouts. Cut off the sprouts on the roots and head. Blanch them with boiling water until they are seven years old. Cut them into two centimeters long and put them into a basin for later us
Step2:Cut the oil gluten into small pieces. Blanch it in boiling water to remove the oil. Take out the gluten and squeeze out the water, and then put it into a basin for standby. Blanch the dried incense and scald it, then cut it into pieces and put it on the plate together with the glute
Step3:Soak up the vermicelli. Blanch and scald the vermicelli. Remove the vermicelli and chop them for use. Wash and chop the coriander and mix them with the processed mung bean sprouts, gluten diced, dried coriander and crushed vermicelli to make stuffing.
Step4:Pour the sesame paste into the stuffing with red sauce bean curd juice. Then pour the whole piece of red bean curd and five spices into the filling. Salt. Mix well after soy sauce. Add the right amount of dry starch if the soup is served. Pour too much soup into the soup and add starch.
Step5:Put the prepared stuffing aside for use. Take a little flour and mix it into paste and put it aside. Take a piece of spring roll skin and put it in the heart of your hand in the way of affixing the word Fu. Take a proper amount of stuffing and put it on the spring roll skin. Wrap it into a small square bag.
Step6:Take another spring rolls and wrap the wrapped bags in the last step. Wrap the shape of the candle wrapped in a baby's shape. Pay attention to the two ends of the inside layer of the stuffing bag. If the spring rolls are not sticky, use the paste made before, and make it glue
Step7:Heat the oil pan to 60% heat. Deep fry the wrapped coil until it is golden and out of the pan
Cooking tips:1. The salty flavor of the plain roll filling mainly depends on the red sauce tofu and soy sauce. If the taste is light, don't put salt any more. 2. It is suggested that friends in Tianjin should use hongluan brand soy bean curd, which is produced in Jixian County, Tianjin. This kind of soy bean curd makes the most delicious plain coil. If you can't buy this kind of hongluan brand soy bean curd, ordinary Wangzhi and Hongjiang tofu are also good choices. 3. More coriander must be put in. The characteristic of Tianjin Vegetable coil is the mixed fragrance of soy bean curd and coriander in the filling. 4. The proportion of marmalade and soy bean curd can be mixed at will according to personal taste. However, it should be noted that soy sauce should be put as little as possible. If it is put too much, it will make the filling black. At the same time, the unique bitterness and beany taste of raw soy sauce will also affect the taste. If you don't like the color and beany taste of raw soy sauce, you can use raw soy sauce instead of cooking delicious.
