Chinese Food
Spring roll
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Spring roll means to welcome the Spring Festival. It also contains a lot of fresh vegetables in spring. It has high nutritional value. New year's table is also indispensable. Suzhou spring rolls are divided into two kinds: sweet and salty. The salty ones are usually filled with shepherd's purse and winter bamboo shoots. It means that spring rolls in, fried golden, and then eaten into the stomach. This shows the feelings for spring. The poem that Qing Dynasty poet describes spring roll is very appropriate - spoon soup cake with spring color. Spring comes to the world. -
Cooking ingredients
Cooking Steps
Step1:Soak shepherd's purse in water for a while.
Step2:Wash and dice winter bamboo shoots, chop pork and stuffing, chop shepherd's purse.
Step3:Heat the pot. Heat the corn oil until it is 5 or 6 years old. Stir fry the winter bamboo shoots and salt.
Step4:Stir fry shepherd's purse until it is 7 or 8 ripe and shovel out.
Step5:Add oil, pork stuffing, salt and cooking wine, stir fry until 7 or 8 are ripe.
Step6:Mix well and then the stuffing will be good.
Step7:Spring roll skin and stuffing.
Step8:Spring roll skin thaws.
Step9:Put the filling in the middle of one end.
Step10:Fold both sides to the middle and then roll up.
Step11:Rolled up.
Step12:Pour oil into the pot. Heat to 7, 8 and mature. Put in spring rolls.
Step13:Fry until golden.
Step14:Finished product.
Step15:Write production step
Cooking tips:1. There is no need for too much seasoning in shepherd's purse pork filling. Shepherd's purse is delicious. 2. Stir fry the winter bamboo shoots with oil. It tastes crispy when biting. There are skills in making delicious dishes.
