Chinese Food
Spring is to eat spring roll ah.
(773122 views)Spring is to eat spring rolls. I like spring rolls very much. In addition to our traditional Chinese spring rolls, I also like Vietnamese spring rolls, Thai spring rolls, fried, non fried, all love ha. Spring leek yellow tender water Lingling. It is it the best time in life. Leek this thing. People love it that stink. People hate it that stink. I have a general feeling about leek. I think the best way out for leek is not to be a dumpling, but to make a delicate spring roll. (the spring rolls in the picture are not exquisite enough. They are all made by my husband.)
Cooking ingredients
Cooking Steps
Step1:Clean and cut lee
Step2:Cut pork tenderloin with 1 teaspoon cooking wine, 1 / 2 teaspoon salt, 2 spoons starch, add a little water and marinate for 10 minute
Step3:Put the oil in the pot until it's 70% hot, turn off the heat and put the shredded meat into the pan. Stir fry until the shredded meat turns white and full. Heat the remaining oil in the pot again. Pour in leek and stir fry. Add 1 / 2 teaspoon salt and stir well. Then add the stir fried shredded meat and stir quickly for several times. Turn off the heat and start. (the leek can't be fried for a long time. Otherwise, it will collapse.
Step4:Take out a spring roll skin. Put some fried chives on the bottom of the skin. When rolling, roll tightly (do not put too much stuffing too much to avoid bursting the skin when frying). When rolling to half the length of the skin, roll tightly the left and right sides and then continue to roll up. Finally, seal with starch and water-soluble starch water.
Step5:A plate can't hold many spring rolls. If you don't want to let the plate take up too much space. You can cover it with plastic wrap like I do. This way, you can put one more layer on one plate. But don't make it like a pyramid. It will fal
Step6:Put oil in the pan. It's a little more than usual. Heat to 60% heat. Turn off the heat and carefully place the spring rolls by the side of the pot. Slow fry until both sides are golden. (because the filling is cooked. Don't fry too long.
Cooking tips:Spring roll skin is thin and easy to dry. Take one from each package. The rest is best covered with a wet cloth. There are skills in making delicious dishes.
