Cooking Steps

1. 

   Step1:Chinese cabbage washed and slice

2. 

   Step2:Shred the meat. Taste it with salt, soy sauce and pepper. Then paste it for later use.

3. 

   Step3:Hot pot and cold oil. Stir fry the shredded meat, add the raw sauce, and then leave the pot for use.

4. 

   Step4:Another oil pan. Stir fried pan with scallion and ginge

5. 

   Step5:Stir fry with cabbag

6. 

   Step6:After the cabbage is soft, add the cooked meat and stir fry it together. Add salt, soy sauce, soy sauce and sugar to taste (you can also add the mushroom here. The taste will be more delicious. My little friend doesn't eat the mushroom, so I didn't add it). In this process, the cabbage will have water to analyze. Thicken it with starch water to make it thick and collect juice. The stuffing tastes soft, wet and dry.

7. 

   Step7:The finished product is packed with spring roll skin, which thaws in advance. In the process of waiting for the stuffing to cool, carefully unfold the spring roll skin one by one, and then fold it up for use. This takes a lot of tim

8. 

   Step8:Start wrapping. 1. Keep the stuffing cool. 2. Mix a bowl of thick starch water for sealing. 3. Take a flat plate. Place the diagonal of the spring roll skin

9. 

   Step9:Put the stuffing on the top near the side of the bod

10. 

    Step10:Roll it forward and fold it. Put a little starch water on the end to seal it.

11. 

    Step11:A plate is wrapped

12. 

    Step12:Hot oil pan. When the oil temperature rises to 150 ℃, fry the spring rolls until they are cooked. Because the filling is cooked, the oil can be removed when the skin is golden and crisp

13. 

    Step13:I've fried a large plate of fragrance in the oil control roo

14. 

    Step14:Taste a ～～～～ crispy crust with soft, waxy stuffing. The taste is still as good as before. The delicious food needs dancing

15. 

    Step15:Pour a cup of black tea. If you like, you can pour a plate of Shanghai hot sauce oil into it. It's very sweet