Chinese Food
Spring rolls that can't stop eating
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The spring roll stuffing should be stir fried. The tenderloin meat should be tender and fluffy. The starch should be used to thicken the stuffing for better taste and package. The spring roll should not be wet. The thicken should be in place. When frying, it will not explode the oil. It looks like the stuffing that pastes the shredded meat. What you eat is more hierarchical. Learn to make it. -
Cooking ingredients
Cooking Steps
Step1:Soak dried mushrooms and black fungus in advanc
Step2:Cut all ingredient
Step3:Put oil in the pot. Stir fry the carrots first, then the shredded pork
Step4:Add mushrooms and black fungu
Step5:Add cabbag
Step6:Add salt, a little sugar, and half a bowl of water. Cook the stuffing
Step7:Add water starch to thicken the sauc
Step8:Stir fry the spring roll stuffing and let it coo
Step9:When the stuffing is cold, it will be wrapped. This year, there are only 30 spring roll skins for 20 yuan
Step10:Put stuffing on the side close to yo
Step11:Roll u
Step12:Roll aroun
Step13:Fold the left and right sides inwar
Step14:Roll it up again. Make some flour at the end and add water to stick the spring roll gentl
Step15:Don
Step16:You can pack 30 spring rolls with the above stuffing (refrigerate if you can't finish
Step17:Put oil in the pot. Fry the spring rolls to golden yellow with medium and small fire
Step18:This dish is made now, fried, crispy and deliciou
Step19:It's frozen and deliciou
Step20:No droo
Cooking tips:The stuffing made of Chinese cabbage is delicious. There are skills to make dishes crispy outside and tender inside.
