Chinese Food
Egg skin, shrimp, mashed potato, spring roll, baby's new year's Eve
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Delicious spring roll must be an indispensable dish in many families' New Year's Eve dinner menu. It's wonderful to eat a spring roll with crisp skin and soft filling to welcome the new year. But the northeast spring rolls in mom Bo's memory are filled with sweet bean paste. I came to Beijing to find that there are many ways to make spring rolls. Shenma's leek shredded pork, shepherd's purse shredded pork... Anyway, no matter how it is matched, it's the taste of the new year. But after the spring roll skin is fried, it's crispy and delicious, but it's not suitable for the baby to eat. Crispy skin. First, baby can't bite. Second, it's easy to get stuck in the throat. So I pondered for a long time. I decided to use egg skin to wrap and introduce a baby spring roll. That is to say, it retains the traditional golden spring roll shape and tastes soft, waxy and chewy. Take a bite. Delicious and soft glutinous. Delicious and nutritious spring rolls. Baby's new year's Eve meal. How can you miss it?
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. I use a small potato. It's smaller than an egg. It's OK to use half an ordinary potato.
Step2:Peel the potatoes and carrots and cut them into small pieces. Then put them into a steamer (My Egg Cooker) and steam them until they can be easily pierced with chopsticks. It will take about 15 minutes.
Step3:Remove the head and skin of the fresh shrimp, and pick out the positive and negative shrimp lines.
Step4:Boil the water in the milk pot. When the water is boiling, put the treated shrimp in the water and cook for 2 minutes, then fish out.
Step5:Let it cool a little bit. Then chop up the shrimp. If the baby is young, it can be chopped more carefully.
Step6:Then you can continue to cook the peas in shrimp water. It will take about ten minutes. When cooked, peel the pea. Because the pea skin is not easy for the baby to digest.
Step7:Put potatoes and carrots in a large bowl. Use a grinding tool to press them into a fine paste. Then pour in minced shrimps and peas. Wear disposable gloves or use clean hands to grab vegetables and shrimps evenly. The stuffing of spring roll is ready.
Step8:Beat the eggs to the liquid, sift in the starch, and continue to stir with the egg beater to a state without particles. Add starch to increase the toughness of the egg skin, so that the egg skin is not easy to break.
Step9:Use a larger pan. I use a 24cm pan at home. Before, my mothers saw that I often used a 20cm pan. Why change the pan? It's to make the egg skin bigger. But the pan is not sticky. After preheating the pan, I brushed a thin layer of oil. Then pour in the egg liquid (the egg liquid can be kept for a little while and there is a mysterious usage). Quickly shake the pan. Spread the egg skin round. After the bottom of the eggshell solidifies, turn it over carefully. Fry for more than ten seconds. The eggshell is ready.
Step10:Put the eggshell on the cutting board. Cut four sides. Cut into a square. Then cut the egg skin horizontally and vertically as shown in the figure.
Step11:It's a cut egg skin.
Step12:Take an egg skin. Then put the stuffing on it. Arrange the stuffing into a small rectangle.
Step13:Then wrap it like this.
Step14:Cover the last edge. A spring roll will be wrapped.
Step15:Although the spring roll is wrapped, it is not fixed. I think a simple way is to dip the bottom into a small amount of egg liquid.
Step16:Then put the spring roll in the pan. The bottom is facin
Step17:
Cooking tips:* if you can't buy peas, you can also use vegetables like broccoli. *When packing, don't be greedy. Put the right filling according to the size of the egg shell. Plastic surgery will be more troublesome if there are too many bags. Spring rolls are not easy to fix. There are skills in making delicious dishes.
