Chinese Food
Vietnamese rice spring roll is colorful in the name of spring
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I'm not calm in spring. Maybe it's an expression of the feelings of a young girl in the middle age of a woman of literature and art Especially this spring, I tossed a small Vanilla Garden. Looking at the growing Mint in the garden, I suddenly wanted to eat Vietnamese rice spring rolls. In fact, I want to make Vietnamese rice spring roll. I can get involved in any silk dish you like, but I usually add a little mint leaf. In the selection, it's also better to freshen up and highlight the original taste of the ingredients, so Vietnamese rice spring roll is really suitable for the taste of spring. I used it - Mint, shallot, shredded egg, Flammulina mushroom, shredded bamboo shoots, and salmon slices, and forgot to appear in the mirror What do you like
Cooking ingredients
Cooking Steps
Step1:Vietnamese rice spring roll skin can be bought in supermarkets or online stores. It's a bag of things like round paper. When eating, find a large flat plate. Add warm boiled water (whichever is not hot). Take a piece of rice skin out and put it into the plate for soaking. Stay for about 10 seconds. It becomes a soft and transparent spring roll skin. Take it out and you can roll it. I prepared all kinds of dishes before I began to soak the spring roll skin. Take one out and put it on the board. Put all kinds of dishes in place. Before rolling, put the next rice skin on the plate. When this roll is ready, the next one can be taken ou
Step2:The way to make the egg shreds - two or three eggs. Stir well. Heat the pot. Adjust the temperature. Pour in a little oil to moisten the pot. Pour in half the egg liquid. Shake the pot to make it evenly distributed into a thin layer. Take out the egg cake after it is formed and spread out another one. Cut the pancakes when they are ready. Don't cut too thin. Be carefu
Step3:Stir fry shredded bamboo shoots and marinated Flammulina mushroom - wide oil. Pour in the shredded bamboo shoots and stir fry them. Season them to make them out of the pot. Add some raw soy sauce, water and shredded onion to the remaining oil pot. Pour Flammulina mushrooms into the pot and marinate them. When the water is dried, you can make them out of the pot
Step4:Mints and shallots are picked from the garden. Salmon slices? They were bought at the seafood market. Let the fisherman give them by the way
Step5:Roll up the prepared ingredients with rice spring roll skin. Dip them in Thai chutney or mustard saucer when eating
Cooking tips:This rice spring roll skin is a great invention. It's as hard as paper before it's ironed. It's easy to keep it for a long time. If you want it to be soft again, you just need to use warm boiled water to iron it for a few seconds (don't use boiled water. It will soak up when it's ironed). The rolled things are crystal clear and transparent. When you eat the taste, you can also use the words of your colleagues in Shanghai - it's so sweet ~ ~ there are skills for making delicious dishes.
