Lazy spring roll method, do not knead the noodles, 5 minutes out of the pot, delicious and fragrant.
Spring rolls, also known as spring cakes, pancakes. It is a traditional food of Han folk festivals. The spring rolls have a thin and crispy skin and soft filling, making them a seasonal product for spring. Small and exquisite, one bite, delicious, fresh filling, people can not resist. Today I will share with you the practice of a lazy spring roll, do not do the noodles, do not knead the noodles, ten minutes can come out of a large pot.
ingredient
Vermicelli, leeks, eggs, ravioli skin
Preparation method
1. First of all, we prepare a handful of vermicelli, soak it first, soak it softly and chop it for later. Prepare two more eggs and beat them into a bowl, use chopsticks to stir the oil in the pan to heat, pour in the egg mixture and scramble into crushed eggs. Put it on a plate and let it cool and set aside. Cut some leeks into a pot and put the chopped vermicelli and egg cubes together.
2. Don't rush to season first, add some cooking oil to come in and mix first, let the oil lock the cut of the leeks, prevent the leeks from coming out of the water and mix well, and then add the right amount of salt and chicken essence to season, before I like to put some thirteen spices or five-spice powder to stir evenly, so that the filling is adjusted.
3. Today the noodles are not harmonious, only use the dumpling skin to operate, prepare the ravioli skin and put the filling.
4. Roll up from a corner, smear some water around, so that the stickiness is stronger, not easy to show the filling, folded on both sides, and then roll up the remaining noodles to wrap into a small pillow, so that a raw blank is wrapped.
5. After all done, put it on the grate, separate a certain gap, and put it aside for later.
6. When the oil temperature in the pan is 60% hot, put in the prepared spring rolls, do not fry for too long, fish it out when the skin is slightly yellow, control the oil and wait until the oil temperature.
7. Raise the pan again and fry it again, so that the outer skin will be more crispy, the skin is relatively thin, the cooked is fast, do not fry for too long, otherwise the filling inside is old, and it is not so emerald green.
The spring rolls made in this way are crispy on the outside, the filling is tender, no need to make noodles, the method is simple, and friends who like it quickly collect it and try it.
If you have a more delicious food recipe, please leave a message in the comment area to discuss and share.
This article is original by Mao Mao Ai Kitchen, welcome to pay attention and take you along with long knowledge!