Chinese Food
Homemade spring roll
(163442 views)
I've always enjoyed our Chaozhou spring roll. It's crispy and crispy skin. It's salty and sweet with green bean filling. It's delicious with a cup of Phoenix Dancong tea. The traditional Chaozhou spring roll is filled with mung bean, scallion and white pork. Because children don't like white pork, I didn't add white pork. The traditional Chaozhou spring roll is not tied with scallion. I use scallion to tie the spring roll to make embellishment. This will make the spring roll look more colorful and fragrant. It will taste more fragrant. After eating, it will have more aftertaste. -
Cooking ingredients
Cooking Steps
Step1:Put the flour in the basin. Put the salt in it. Then slowly pour the water into the flour. While pouring the water, stir with chopsticks. When there is a little dry powder, knead the flour by hand. The noodles for spring rolls should be dry. They should not be too soft.
Step2:Knead until smooth. Cover with plastic wrap and wake up for 20 minutes.
Step3:The stuffing in the spring roll skin should be this kind of mung bean. The mung bean should be soaked at least four hours in advance. It can also be soaked at night. It can be used the next day. Remember to put it in the refrigerator when it's hot.
Step4:Take out the soaked mung bean petals and drain the water. Then put them into the steamer padded with steaming cloth and steam. When the water is boiled, start timing. Steam for 12 minutes. The green bean filling in the spring roll should be kept granular. So don't steam too long when steaming. Because it has been soaked, it's easy to steam. Don't steam too long, so as not to rot when frying.
Step5:Put some cooking oil in the pan. Preheat the pan. Put the mung bean in the pan. Stir for one minute. Add salt, onion and chicken essence. Stir evenly. Turn off the heat. Put the mung bean filling in the bowl for later use.
Step6:After waking up, the dough should be rubbed into long strips. Use a scraper to cut the evenly sized preparations. First, use your hands to flatten the preparations one by one. Then use a rolling pin to roll them into a circle. Sprinkle a little dry powder like the dumpling skin. Roll all the dough skins out.
Step7:Then take a piece of dough. Brush the top layer of dough evenly with a brush. Then fold another piece of dough on the top of the first piece of dough. Then brush the oil. Then put another piece of dough. And so on. There are about five or six pieces of dough.
Step8:Brush five or six skins with oil and fold them up, as shown in the picture.
Step9:Press the edge of the folded face with your hand. In this way, when rolling, it will not spread.
Step10:Use a rolling pin to roll up the dough according to the original circle. It's about twice the size. You need to turn over your face from time to time to roll it evenly.
Step11:Put the rolled dough on the plate, put it in the pot, cover it and steam for 10 minutes.
Step12:Peel off the steamed dough one by one. Take a piece of dough. Put the mung bean filling on the bottom side. Then lift the dough and fold it up. Remember to cover the filling. Then fold up the left part and the right part (as shown in the figure). Then fold up from the bottom to the top until it is a rectangular box.
Step13:
Step14:
Step15:
Step16:
Step17:
Cooking tips:1. Mung bean must be soaked at least four hours in advance. 2. Don't steam the soaked green bean petals too well, or they will be broken when they are fried. 3. Don't fry the mung bean slices too long. Add oil and seasoning and stir fry until fragrant. 4. Make sure to brush enough oil between the two skins to prevent them from sticking together. It's easier to peel off after steaming. 5. Finish all the dough at one time. Brush five or six pieces with oil and fold them. Then roll them out to twice the original size. 6. The dough that can't be used up can be steamed first, then dried, and then put into the refrigerator and frozen in the fresh-keeping bag. When you want to eat, take it out and heat it back, then put on the stuffing and fry it until it's golden on both sides. There are skills in making delicious dishes.
