Chinese Food
Spring roll
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Spring rolls are mentioned in the fifth episode of meet each other in tip of the tongue 2, but they are indispensable snacks in hotels and tea markets in Guangdong. Spring roll is a Guangdong special snack. It's crispy skin. It's wrapped with fragrant sarge and agaric. It's Crispy on the outside and crisp on the inside. Then it's dipped in the box juice. It's very delicious. Spring roll is a must-have snack in Guangdong teahouse. It is indispensable when you go for tea. In fact, it doesn't matter what is rolled in the spring roll. The best thing is to eat what is rolled. It can be said that it is changeable.
Cooking ingredients
Cooking Steps
Step1:Prepare required materials. (mushrooms and agaric are softened in advance
Step2:Remove the skin of carrot and sarge, wash them and cut them into shreds. Soak mushrooms and agaric and then cut them into shreds, lean meat and ginger.
Step3:Add salt, soy sauce, cooking oil, sugar and corn starch to pork shreds. Mix well and marinate for 10 minutes.
Step4:Add vegetable oil to the pot and heat it. Stir in ginger foam to make it fragrant.
Step5:Then add the cured thin meat shreds.
Step6:Stir fry for a while. Add mushrooms and shredded fungus.
Step7:Stir fry for 2 minutes. Add carrots and sagebrush and stir.
Step8:Add some salt and sugar.
Step9:Add a little more soy sauce.
Step10:With a little pepper.
Step11:Then stir fry evenly. Remove and cool.
Step12:Take a piece of spring roll skin.
Step13:Put on some cool spring rolls.
Step14:Then roll it up.
Step15:Fold both sides again.
Step16:Put the powder paste on the seal. Wrap it.
Step17:Do everything in turn.
Step18:Heat the pot with oil.
Step19:Deep fried spring rolls.
Step20:Fry until golden.
Step21:Finally, take the spring roll and drain it. Then eat it.
Cooking tips:Flour paste is made by mixing flour with a little water. The spring rolls must not be exposed to the public so as not to burst the pot during frying. There are skills in making delicious dishes.
