Chinese Food
Spring roll skin + filling + wrapping spring roll
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Although most of the spring rolls are spring food, we usually make them in winter. They are sweet bean paste and salty pork paste (cabbage meat filling). The elders used to make them for the younger generation. Now it's their turn to do so. It's the first time to start making flour. For food and family, it's also fun to be busy
Cooking ingredients
Cooking Steps
Step1:1. Mix flour, salt and water to make the dough a little bit wet. Adjust it until it can pull up the dough. It is basically not sticky to the edge of the bowl. 2. Add water to the bowl and submerge the dough for 1 hour, then pour out the water. Leave the wet dough for standby.
Step2:1. Heat the pan over low heat. 2. Take out the wet dough at the same time. When it drips slowly, shake it back in your hand. Repeat shaking several times. 3. The pan is only slightly hot. Put the wet dough into the pan and lift it up (remember to hold the dough all the time. When the wet dough contacts with the pan, only a thin layer is left. Quickly lift the whole dough out of the pan). 4. When the edge of the leather is raised, remove the whole leather immediately.
Step3:Cut cabbage and meat into shreds. Cut shallot into pieces. Mix wheat starch with clear water. Here the meat can be slightly starched with cooking wine / salt / wheat starch. The meat smell will be removed and the taste will be tender. I will add some fresh soy sauce and add flavor. If you like strong soy sauce, you can use old soy sauce instead.
Step4:1. Oil the hot pot. Here I add the fried onion fragrance. 2. Change the medium heat and add the shredded meat to stir fry to change color. Here you can put out the shredded meat. But I don't want to put it in the next step. 3. Stir fry cabbage stalks for a while. If the food here is too dry, you can add a little water. 4. Add cabbage leaves and stir fry for several times. Season with salt and stir fry until cabbage stalk becomes soft. 5. Mix the wheat starch water well again (because it will settle at the bottom after a long time). Pour it into the pot and turn off the heat. Use the remaining temperature in the pot to continue to mix the filling evenly. Put it into the bowl for standby.
Step5:Baochun roll-1. Put a little stuffing on one side of the leather. Arrange the stuffing into long strips. 2. Pick up the edge of the leather and wrap the filling and roll forward. 3. Dip the juice in the filling in the bowl and smear it on the leather on the left and right sides of the filling rectangle. Cover the leather on both sides to the long strip of the filling in the middle direction. 4. Dip the juice from the filling in the bowl and apply it to the remaining leather in front of the rectangle of the filling. Roll the long filling forward one more circle. 5. Repeat step 3 and step 4 until all the skins fit into the long strip of filling.
Cooking tips:PI-1. The turning range in the pot depends on the size of the wet dough. The larger the wet dough is, the smaller the turning range is. Because I use less flour, so I tried many times to succeed. 2. The center of a good leather is a little thick and the edge is thin. The soft leather doesn't dry. If the meat has been salted in advance, reduce the salt in the dish. 2. Wheat starch is raw flour. Adding water to mix is commonly used for thickening. Pack spring roll-1. When filling the leather, the length of the long strip is the length of the finished spring roll. 2. It can't be too tight, because the stuffing will expand slightly when the oil temperature rises during frying. If the stuffing is too tight and inflated, it will break the skin. If the water in the stuffing flows out, the oil will burst a little during frying, and the stuffing of the finished spring roll will be dry. Special note - there's no sharing about how to fry it. Because this is the first time to make spring rolls. It's a bit over fried. It needs to be tried several times more. Please forgive me for making delicious dishes
