Chinese Food
Spring roll -- the beginning of Spring Story
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I've been watching other people's cooking on fruit beans. When I was wrapping spring rolls today, I suddenly felt that I should share them with you. Today is the first time to post. The way to share this spring roll is the second. I want to talk about my family's complex of making spring rolls. My father is a hard-working southerner growing in the north. My mother is a native but fond of delicious northern mushroom. In the north, people prefer to eat spring cakes when spring begins. In the south, they prefer thin spring rolls. In our family, it is the northern mushroom cold spoon to make the southern dishes that the southern old man likes to eat. A kind of integration of the South and the north is naturally reflected in our dining table. I remember when I was a child, I didn't have logistics or the like. The food in the South was rarely bought in the market in the north. On the 15th day of the first month, all my classmates bought Yuanxiao to eat. My father and mother asked me to bring back water and flour from the south. I cooked pig oil at home to make black sesame filled tangyuan. On the Dragon Boat Festival, the market was selling big red dates and glutinous rice dumplings. Two old people
Cooking ingredients
Cooking Steps
Step1:1. Cut baby cabbage, Coprinus and bacon into small strips; 2. Chop shrimps at will. Ingredients - and bacon. Because it's a sudden idea to send recipes. So the preparation is a supplementary shoot. I found that there is no bacon in the refrigerator. Roar.
Step2:Made of stuffing. All the ingredients need to be cooked to make filling. Because the skin of the spring roll is thin. It's cooked as soon as you fry it. 1. Blanch the Coprinus in hot water in advance. 2. Put a little oil into the pot. When the oil is hot, add in the onion pan. Stir fry the bacon. Add the cabbage and the Coprinus mushroom. Finally, add the shrimp to change color. 3. Add salt and chicken essence to taste. 4. Add water and stir the starch evenly. Stir well in the pot. Thicken the starch and get out of the pot.
Step3:Make spring rolls. 1. Take a piece and put it on a dry board (because water will be pasted together without making). 2. According to the picture from left to right, add fillings to spring rolls first and then bottom. 3. When sealing the roll at the end, moisten the skin at the end to facilitate sealing.
Step4:Fried spring rolls. Ha ha ha. The oil has just been put into the pot. Sorry. After a phone call. The spring roll is out of the pot. And the ignition is too bi
Step5:I also fried the rest of the stuffing in the evening. I took a supplementary picture by the way. When the skin of the spring roll changes color, it will be out of the pot.
Step6:Spring roll production completed. Another family member who hasn't seen the world eats it.
Cooking tips:Step 2 - when frying the stuffing, pay attention to the water condition. Too much will easily collapse the spring roll skin. Too dry is not conducive to thicken the paste. Basically, it's just about sticky. Roar. Step 3 - when the final roll is sealed, moisten the end skin slightly. It is convenient to seal. Step 4 - pay attention to the fire when frying the spring rolls. Don't burn too much. Otherwise, you will have skills in making delicious dishes.
