Chinese Food
Vietnamese spring roll
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The first time I saw this dish was on a food show poh & (s Kitchen). The chef is a girl who loves to laugh. Compared with the recently watched Chef, this program is plain and lovely. Harbin is so cold recently. The food originally prepared for summer has become a new dish in autumn. I hope this colorful dish hooks back the tail of summer. Let me take Xiaoxin out to play again warm~
Cooking ingredients
Cooking Steps
Step1:Remove the head of prawns and take the meat and chicken slices. Add wine and salt and prepare for 5 minutes. Wash the vegetable
Step2:Fan paofa, chicken and shrimp are all cooked and put in a cool place for use; vegetables are sliced and put in use
Step3:Take a piece of spring roll skin and put it into a warm water basin. It takes 1520 seconds. It becomes soft and strong. You can take it out and put it into the plate
Step4:Just like eating pancakes often, put the prepared materials into the spring roll skin. One third of the bottom of the disc. Put the ingredients you want to show at the bottom. It will look better after rolling
Step5:Finished product display. It was a late night canteen work last night. So there were less works. There were 3 shrimp rolls, 2 shrimp rolls and 1 vegetable roll. The dip is chubby's mixed vegetable juice. You can also use your own dip with chili oil, seafood sauce and sugar.
Cooking tips:Let's talk about Yulu, a typical condiment in Vietnam. I love watching cooking masters. American version. I remember a period of making Asian food. When using Yulu, a contestant took a big sip. Her comment is - ithinkidirnkdeath. Yulu smells fishy and stinky. It's also salty. But it's very suitable for dipping or salad. Recently, I began to lose weight. I don't like cooking Oil. Like steamed and mixed dishes. When making spring rolls yesterday, we didn't even make the omelette skin. We can add ingredients according to our preferences. The more beautiful the color is, the better the cooking is.
