Chinese Food
Spring roll
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Spring is about to eat spring rolls. Let's do it. Catch the taste of spring. The leek with wide edge will be tender. The oil bean curd skin is the bean curd skin formed by the natural oil film on the surface of soybean milk after boiling. It contains high protein and amino acid. Oil bean skin not only has high nutritional value, but also has strong bean flavor. It is perfect with leek and carrot. -
Cooking ingredients
Cooking Steps
Step1:Materials are ready.
Step2:Soak the bean skin and cut it into silk.
Step3:Wash the leek and remove the head. Cut into pieces. Peel and shred the carrot.
Step4:Heat the pan and pour in the lard. Add the scallion and stir fry.
Step5:Pour in carrots, shredded soybean skin, salt, soy sauce and stir fry well. Pour in leek and stir fry for several times.
Step6:When the stuffing is cold, put a proper amount of stuffing on one side of the spring roll skin. Roll it up as shown in the picture. At last, smear some water on the edge and stick it.
Step7:Heat the oil in the pot until it is 67 years old. Fry the spring rolls until they are golden on both sides, and then fish them out.
Step8:Finished product.
Cooking tips:Soak the oil bean skin in warm water and cut it into silk. There are skills in making delicious dishes.
