Chinese Food
Delicious spring cake. Thin and crispy skin. Fresh stuffing
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Spring roll, also known as spring cake and pancake. It's a traditional food in my hometown. There are many proverbs about spring roll, such as one roll is not spring, and the spring roll of Longsheng hall is not human inside and outside, etc. spring means spring here. There are auspicious signs of Spring Festival. I like to make spring rolls and eat them early every day. They are as common as dumplings in the north. The stuffing is usually made of fresh vegetables unique to spring, such as leek or shepherd's purse. It is fried with dried tofu, sweet potato vermicelli, minced pork and spring bamboo shoots. The spring roll skin is kneaded with first-class flour and a little water and salt. It is placed in a pan and baked into a round skin. Then the fried stuffing is spread on the spring cake skin and rolled up. Then the two ends are folded and tightly rolled. The seal is covered with batter. Then the oil pan is used Fry or fry until golden. Spring roll skin is thin and crispy, filling is fragrant and soft. It has special flavor. It is a good seasonal product in spring. -
Cooking ingredients
Cooking Steps
Step1:First, remove the old and rotten leaves from the leek buds, clean them and drain the water, and then cut them into pieces. I knead the sweet potato vermicelli into pieces by hand (the vermicelli are dry, and it's easy to knead them) and then soak them in hot water. Wash the pork and dried herbs, and cut them into pieces. Start to stir fry stuffing - pour some vegetable oil into the pot, turn on the heat and turn off the hea
Step2:When the oil is warm, put in the minced pork and stir fry it. Use a spatula to disperse it, then stir fry it over a low heat to make the minced pork white. Pour in the old, raw and salt and stir evenly. The purpose of turning off the fire after the oil is heated is that the minced meat will suddenly encounter high temperature and stick to a lump. So reduce the oil temperature and then add the minced meat to fry. This situation will not occur.
Step3:Turn to medium heat and pour in the vermicelli soaked in soft and drained water. Stir fry the dried vermicelli for about one minute
Step4:Then pour in the oil consumption. Stir fry the spicy sauce evenly. Everyone in my family likes spicy food. They like to put some chili on everything. If you don't like spicy sauce, change it into non spicy bean paste.
Step5:Finally pour in the leek bud and mix well, then turn off the fire. Leek buds should not be fried too long to avoid ripening and yellowing. If you don't mind eating monosodium glutamate, put it in a big bowl before leaving the pot. During this period, mix it up and down several times to make the oil evenly distributed, so as to prevent the oil in the filling from sinking into the bottom of the bowl. And the upper layer is free of oi
Step6:When the stuffing is cold, you can start to pack spring rolls. Take out a piece of skin and spread it on the dining table (the table is easy to operate. A layer of fresh-keeping film is laid for cleaning). Dig a tablespoon of stuffing and put it on the spring roll skin in the third place. The spring cake skin is sold out in the supermarket due to the fact that the golden dragon fish macaroni flour is eaten up. So I have to go back and buy the spring cake skin in the vegetable market. The disadvantage is that the skin without flour tastes good. The advantage is convenient and fas
Step7:Spread the long strip evenly with a spoon. Cover the stuffing with the spring roll skin from bottom to top. Roll it up again. Fold the two spring roll skin inward. Smear the top paste on the sealing part. Then roll it up and fold it up. Press the paste gently. The method of making the paste is to pour boiling water into a proper amount of flour and constantly stir it into a thick shape
Step8:Put all the spring rolls in the fresh-keeping box and refrigerate them. They can be kept for two or three days. If you can't finish it in a few days, you can put it in the freezer for a long time. When you want to eat it, you can take out the spring roll the night before and put it on the plate. Then put it in the freezer to defrost. You can fry it the next mornin
Step9:In fact, fried spring rolls are also goo
Step10:
Step11:
Cooking tips:1 - originally I wanted to go to the fields to pick some shepherd's purse to make stuffing. But during the epidemic period, in order not to make trouble for the country, I stayed at home and didn't go out. So I used local materials. I used the leek buds preserved in the refrigerator. Of course, these two kinds of vegetables have different flavors. They are extremely delicious. The ingredients used to make spring roll fillings in every place are not the same. But I think the ingredients I use are all first-class. You can try 2-spring roll skin can be made by yourself. You can also buy finished products. Each has its own advantages. See what you need 3-because the spring roll skin is very thin. The oil temperature of frying or frying can't be high. Otherwise, you can quickly scorch and cook delicious dishes.
