Chinese Food
Spring rolls of yellow croaker with fresh leek
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Cooking ingredients
Cooking Steps
Step1:Remove the shell of winter bamboo shoot and boil in light salt water for 15 minutes, then take it out to cool and cut into shred
Step2:Wash leek and cut into about 2cm long sections
Step3:After the small yellow croaker or mermaid is descaled and washed, use the knife to slice up and down to make 2 pieces of pure fish meat. Add some pepper, salt, soy sauce, cooking wine and starch, mix well and marinate for 10 minutes
Step4:Heat the wok and pour the lard. Stir fry the winter bamboo shoots first
Step5:Then stir fry the leek quickly and add salt to taste; thicken the sauce with starch and leave the pot to cool
Step6:Spread out the spring roll skin one by one. First put some stuffing, then put on the fish. Roll up one side, and then fold both sides to the middle
Step7:Finally roll the other side of the bag into a oblate shape. Seal it with a small amount of water starch
Step8:Put the oil in the pot until it is 70% hot. Turn the medium heat to put the wrapped spring rolls one by one
Step9:Fry until the surface is golden yellow. Remove the excess oil on the surface with oil absorption paper.
Cooking tips:1. The small yellow croaker must be fresh. The frozen one will smell a little fishy; 2. When frying the stuffing, thicken it and cool it before wrapping it. Otherwise, it is easy to break the skin and leak; 3. When wrapping the stuffing, the skin of the spring roll should not be too tight to prevent the skin from cracking when frying. There are skills in making delicious dishes.
