Chinese Food
Spring rolls with shredded pork and vegetable
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Shanghai's spring rolls have two tastes: salty and sweet. The sweet one is bean paste, and the salty one is the most orthodox one with the fillings of yellow sprout vegetable and shredded pork. We say that the Yellow sprout vegetable is cabbage. The taste is richer with cabbage and a little black fungus and shredded winter bamboo shoots. The nutrition is also balanced and comprehensive. Now there are frozen leather in the supermarket. So it's no longer like the delicious food that can only be tasted in the Spring Festival. It can be eaten all the year round-
Cooking ingredients
Cooking Steps
Step1:Prepare shredded cabbage, shredded winter bamboo shoots and shredded black fungu
Step2:Prepare water starch. Marinate pork shreds with raw powder and 1g salt and 10ml cooking wine for half an hour
Step3:Prepare spring roll ski
Step4:Let's put the cabbage in the cold water and cover it with a big fire
Step5:When cooking eight parts, pour the black fungus and winter bamboo shoots into the oven and boil them, then fish them for water control
Step6:Hot pot pour oi
Step7:Warm oil into pork shreds, stir fry until discolored, then scoop u
Step8:Add cabbage, asparagus and Auricularia to stir fry to taste and sal
Step9:Add pork shreds after firin
Step10:After cooking, thicken with starch and leave the pot to coo
Step11:Take a spring roll skin and add stuffin
Step12:Roll up and then fold both sides in the middl
Step13:Roll it up till it's all don
Step14:Pour oil and warm oil into the pot and fry the spring rolls until they are slightly yellow, then scoop up
Step15:When the oil temperature rises, return the spring roll to the pot and fry until both sides are golden, then scoop up and control the oil to enjo
Step16:It tastes better with vinega
Cooking tips:1. There is more water in cabbage. It's best to blanch before cooking. 2. Each family has different tastes. Please adjust your cooking according to your own taste.
