Chinese Food
Lock up a piece of spring collection
(89063 views)
February 4, 2016 is the first spring solar term among 24 solar terms. There is a saying among the people that in spring, six or nine heads are beaten. It's obvious that the day is getting longer and warmer. There is a custom of eating spring pancakes [spring rolls] on the day of spring. It's called biting spring. China had the Spring Festival ceremony 3000 years ago. In ancient times, Jiangnan people attached great importance to spring. The custom of eating radish and spring roll has been handed down to this day. Spring rolls evolved from ancient spring cakes. Among 128 kinds of dishes in the palace of Qing Dynasty, spring roll is one of the nine main snacks. With the development and improvement of cooking technology, spring cake has evolved into a small and exquisite spring roll. At this time, it not only became a folk snack, but also a palace pastry. It ascended the hall of elegance. Eat some fresh vegetables on the spring day. It's not only for disease prevention, but also for the Spring Festival. Since I can remember. Every spring, my mother makes all kinds of spring rolls. My mother likes to make stuffing with mustard
Cooking ingredients
Cooking Steps
Step1:Choose the mechanism of spring roll skin must be symmetrical. Spring roll skin is a bone frame, you must choose it.
Step2:Flour paste is made of flour and warm water. Take care not to be too thin. If it's thin, it will spread in the oil pa
Step3:Wash and chop the pork. Cut ginger and set asid
Step4:Remove the rotten and old leaves from the fresh shepherd's purse; remove the roots and wash. Squeeze dry water reserv
Step5:Chop mustard for later us
Step6:Combine mustard, minced meat and ginger into one piec
Step7:Add salt, sugar, monosodium glutamate, sesame oil, soy sauce and pepper and mix with chopsticks and marinate for 10 minutes. In the pot, add some oil and heat it. Add pork and mustard stuffing, stir fry until well done. Finally, pour in water starch and thicken the sauc
Step8:Spread the made materials at one end of spring roll ski
Step9:First fold up both ends. Roll up from the bottom to the top. Roll up to half of the position. Fold up the left and right ends. Continue to roll forward to grow the roll. The bag is more important. It won't spread when it's fried. There's a little bit of edge to stick o
Step10:Heat the oil in the pan to 60%. It's better not to use more oil than spring rolls. Slide the spring roll gently along the edge of the pot to avoid splashing oi
Step11:When spring rolls are in the pot, turn the heat to the minimum. Deep fry spring rolls for 2 minutes. Use chopsticks to turn over and change noodles 23 time
Step12:Fry it for about 5 minutes, then take it out and let it cool. First fry the spring rolls. And it won't let the mustard drip to make the skin stick together. Cool for about 15 minutes. Heat oil to 78% oil temperature and fry for about 1 minute. It's golden in color and can be fished out. Spring roll skin is thin and crispy, with soft filling. It has special flavor. It's a good seasonal product in sprin
Cooking tips:Godofiercy Moses tips - 1. Mustard will come out of the water. You need to squeeze the mustard water dry, and then mix other fillings into the spring roll. 2. Fry for about 5 minutes, remove and let cool. Cool for about 15 minutes. Heat oil to 78% oil temperature and fry for about 1 minute. 3. Slide the spring roll gently along the edge of the pot to avoid splashing oil. 4. Spring rolls are usually packed at one time in families. Fry them until they are 5 years old. Set the outer surface of the rolls to the pot. When eating, fry again. 5. Fry the spring roll and drain the oil. Don't dip the seasoning in a hurry. Otherwise, the spring roll has no crisp taste. There are skills in making delicious dishes.
