Chinese Food
Colorful silver silk roll
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Today's multicolored silver silk roll is the plain version of Vietnam spring roll. It uses six ingredients such as mint leaves, carrots, cucumbers, eggs, Vietnam Xihe powder, lettuce and so on. It's served with the sauce mixed with fish sauce, lime, Chaotianjiao and small red onion. The whole dish is crispy with cucumber, carrot and lettuce, fresh with mint and lime, and sour and spicy with dip. It seems simple, but it tastes delicious The level is extremely rich. It will definitely be the finishing touch on the table. Warm and warm fashion - Sina food blog. Headline signing author. Food freelance writer. Favorite thing is to cook and make thurasheng's favorite food. Here I will release some delicious food, travel notes and some warm and interesting little things from time to time. WeChat official account -nns_0625 micro-blog - warm and warm
Cooking ingredients
Cooking Steps
Step1:Wash and shred cucumber and carrot. Wash mint leaves, lettuce, lime, shallot and peppers.
Step2:Break up two eggs with a teaspoon of salt. Fry them in a frying pan and shred them.
Step3:Cut the peppers into small circles of about 2 mm. Dice the shallots. Add fish sauce and sugar. Then squeeze in the juice of two limes and mix well.
Step4:Blanch the Vietnamese River noodles in boiling water for more than ten seconds. Then take out the noodles for cooling and control the water. Mix with a teaspoon of salad oil. Divide into small parts for standby.
Step5:Take a proper amount of warm water (try it with your hands and feel the temperature). Immerse the Vietnamese spring roll skin in the water for about 15 seconds and take it out (the spring roll skin will roll naturally after contacting the water. Please use your hands to smooth the spring roll skin and immerse it in the water. When the spring roll skin is still a little hard, it will take out. It will slowly absorb water. When it is rolled, it will be completely soft.
Step6:Spread the soaked spring roll skin on the plate. Put mint leaves, carrot shreds, egg rind, cucumber shreds, Vietnam Xihe powder and lettuce in turn.
Step7:First cover the vegetables with the spring roll skin close to your body from the bottom to the top. Then fold the spring roll skin on the left and right sides to the middle.
Step8:Finally, roll it up from the bottom to the top. Dip the prepared fish sauce into it when eating. (in order to make the vegetables look more transparent, I cut off the skin of the spring roll covered by the knife shown in the figure. I'll eat at will.
Cooking tips:1. The water temperature of the spring roll skin should not be too high. If the temperature is too high, the spring roll skin will be easily blistered and rotted. The soaking time should not be too long. In addition, the skin of spring roll should be rolled up one by one and then soaked next. The rolled roll should be covered with wet towel or plastic film to prevent cracking. 2. Stack the ingredients in a random order. Put the ingredients at the bottom if you want them to be exposed. Warm and warm fashion - Sina food blog. Headline signing author. Food freelance writer. Favorite thing is to cook and make thurasheng's favorite food. Here I will release some delicious food, travel notes and some warm and interesting little things from time to time. WeChat official account -nns_0625 micro-blog - warm, warm, delicious and skillful.
