Chinese Food
Spring rolls of cabbage
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The cooking method of Chinese food is nothing more than frying, frying, cooking, frying, etc. and frying occupies an important position. The first prerequisite for frying is to choose the right oil. Mom's generation is the first to promote canola oil based on their life experience. What kind of fried canola is fragrant and beautiful in color? But I really can't stand the strong taste of canola oil. Although there is a lampblack machine working hard, every time I fry things, my stomach turns over. I don't think about tea and rice. It's really hard for me. Happy family. Take Xiwang corn germ oil. See its introduction and say that it is competent for frying, frying, cooking and frying. I can't help wondering. Such transparent and clear oil. Can you really fry things? Give it a try. It turned out to be surprisingly good. -
Cooking ingredients
Cooking Steps
Step1:Take a picture of the ingredients. The potherb was dug on the river bank by my husband when he was fishing. It's really green and natural. The pork is from the front of the pig. It's fat and thin. It's tender and slippery. Spring roll skin is torn open while it is hot.
Step2:Wash and drain the lettuce and chop it into pieces. Add a little salt to kill the water.
Step3:Mince Pork into mince. Peel and chop half ginger into pieces.
Step4:Save some water for the lettuce. Put it into the meat stuffing. Add some salt, and stir well with soy sauce. Finally, add two tablespoons of Xiwang corn germ oil and mix well.
Step5:Spread out a piece of spring roll skin. Put a spoon of meat stuffing in the middle of the skin, slightly downward. Use chopsticks to form a long strip. Dip your index finger in water. Wipe around the skin.
Step6:Roll the leather up to one-third of the way. Fold both sides in half.
Step7:Roll it all up again. Squeeze it gently. Roll face down. A beautiful spring roll is made.
Step8:All in turn.
Step9:The pot is hot. Put in a half pot of Xiwang corn germ oil. The oil is so clear as a mirror. Even the lampblack machine above is clearly reflected.
Step10:Heat the oil until it's six minutes hot (put your hands on the top to feel the heat), and then put the spring rolls into the pot one by one. Fry the spring rolls over medium and low heat until they are slightly yellow, remove the oil, and let them cool a little. Turn the heat to the maximum. Put the spring rolls into the pot and fry for one or two minutes. (pay attention to turning over. Avoid frying paste) fry until the skin of spring roll turns yellow and remove it to the plate. In this process, no matter small fire or big fire, the oil color is always clear and there is no oil smoke or peculiar smell.
Step11:Finished drawings.
Step12:The stuffing is delicious.
Step13:The shell is burnt yellow and crispy. It's delicious.
Cooking tips:The fried oil is also very clear. Pour it into the container. Cover it for preservation. Prevent oxidation. Do not use the fried oil more than three times. The fried oil can be used for cooking noodles, hot pot and other places that do not need to be heated directly by fire. There are skills in making delicious dishes.
