Chinese Food
Spring roll
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On the fourth day of the year, the spring rain is as expensive as oil. On the fourth day of the year, when the spring roll is soft, it coincides with the solar term of rain, which means that today is really entering the spring of meteorological significance. Since it's spring, of course, we should use the spring roll, the most spring food, to comfort the dissatisfied taste buds in the annual leave. The ancients even described the process of eating the spring roll in a literary way - where is the spring coming? Try to annoy you to look at the plate. Leek is still short. Jade fingers and cold scissors. The rhino sheath is evenly mixed. It's more double rolled. What is the limit of the situation. Fear of cold and warmth. Drink the gold first. In fact, in the view of food, with fresh water leeks and delicate meat stuffing, the moment of rolling into the spring roll skin, the spring of the inner world has long come. Take a bite. The crispy skin is mixed with the natural taste of grounding. The meat filling is fat but not greasy. The lips and teeth are fragrant. It's also good for hunger.
Cooking ingredients
Cooking Steps
Step1:Fry bacon first.
Step2:2 chop bacon. Set aside.
Step3:3 pots of hot water. Boil the Flammulina velutipes and bean sprouts. Drain them for later use
Step4:4. Wash leek and cut into small piece
Step5:5 add in the bacon, Flammulina velutipes, bean sprouts, leek and salt and mix them into the filling.
Step6:6 pave the spring roll skin and pack in the right amount of filling.
Step7:7 pack the spring roll leather tightly into spring roll.
Step8:8 steamer selects vegetable mode. 100 °. 6 minute
Step9:9 after preheating, put it into the steamer and steam until it is mature.
Cooking tips:There are skills in making delicious dishes.
