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Ingredients required: 6 grass eggs, black fungus, winter shoots, carrots, small pieces of pork, breadcrumbs
Step 1: Beat 6 grass eggs into the pot, add a little salt, add a little water starch, and stir well with chopsticks
Step 2: Soak a little black fungus in warm water in advance, cut into thin strips, chop the winter shoots, cut the carrots into short shreds, chop the small pieces of pork, and cut a little ginger and green onion
Step 3: Heat the pot and add a little oil, add the minced meat, sauté it; then add the green onion and ginger, continue to stir-fry; then add the carrots, winter shoots and fungus, and stir together. Season with salt and chicken essence, stir well and set aside
Step 4: Heat the pot and add a spoonful of oil, shake the pot, let the four walls of the pot evenly stick to the oil, after the oil is hot, pour the hot oil out, and then find a clean cloth, wipe it on the bottom of the pot, wipe the oil evenly, this step is very important, can avoid the egg skin when the foaming
Step 5: Scoop in half a spoonful of egg liquid, quickly turn the pot, spread out the round skin, turn on the low heat, dry the surface of the egg skin, shake it slightly, and the egg skin will slide down and pour on the board for later
Step 6: Continue to use a rag to spread a little oil in the pot, wipe evenly, add the egg liquid that is similar to the first time, slowly burn on low heat, and burn it all
Step 7: Spread the egg skin on the board, put the appropriate amount of stuffing, like a spring roll, wrap tightly, smear a little egg liquid on the seal, close the mouth, and wrap it all up for later
Step 8: First put the egg roll into the egg mixture and roll it, then put it into the bread chaff and wrap it evenly around a layer of chaff and press it slightly firmly by hand
Step 9: Heat the pan and add oil, heat the oil to 40% heat, slowly put in the egg roll, turn on medium heat and fry slowly, fry the egg roll through the crisp, float on top with a spoon and press it, turn it over, fry it evenly, fry each side until it is crispy and golden, and then use a colander to drain the oil
Step 10: The fried egg roll, divided into three pieces, cut into small pieces for easy clamping
Today's crispy egg roll is made, although the steps are a bit much, but no difficulty, it takes a little time, the final finished product is particularly delicious, it is worth trying.
The whole process of video production of this issue of crispy egg rolls, you can refer to the video production of Kitchen Easy on July 22, 2020, we will see you in the next issue.