Nutritious Breakfast No. 220, homemade spring rolls, fried to eat, crispy on the outside and soft on the inside, less oil is healthier #Gourmet #Eat in China ##我的早餐日记 #

Hello everyone, I'm Allie, a great day starts with a nutritious breakfast, eat a good breakfast and be energetic all day. Eat well for breakfast, full for lunch, eat less for dinner, low oil and low salt, light diet, this is my habit for many years, I hope to eat healthy, eat beautiful, eat out of good shape with friends!

In our hometown, spring rolls are a common delicacy on the Spring Festival dinner table, usually fried more. Today I want to share my own spring rolls, from the preparation of the crust to the preparation of the filling to a little frying, which can be used as both a dish and a staple food, and adults and children, relatives and friends love to eat!

【Celery pork spring roll】

【Ingredient Details】

Wheat flour, pork, celery, green onion, ginger.

Seasoning: salt, oil, soy sauce, dark soy sauce.

【Directions】

Prepare an appropriate amount of wheat flour, add a little salt to increase the tendon, mix well, and use chopsticks to cut in half from the middle as shown in the figure.

Half blanch the dough in boiling water, half with warm water and dough, and then mix them together, so that the crust is soft and good.

Add a small spoonful of cool cooked cooking oil.

Adding cooked cooking oil can increase the toughness of the flour, and the crust is delicate and elastic.

Knead into a soft and moderately hard dough, which is not easy to knead smoothly.

Cover the lid, wake the dough for 5 minutes, knead the dough again until the surface is smooth, cover and continue to wake up for 1 h.

After waking up, take out the dough and knead the dough again for 2 minutes, repeated kneading of the dough many times can make the crust more powerful.

Roll the dough into long strips and divide into evenly sized dough seeds, press flat, cover with plastic wrap, and continue to wake up for 5 minutes.

After waking up, take a dough dough, the rest of the dough continue to cover with plastic wrap to prevent air drying, and use a rolling pin to roll out the dough into a round dough sheet with a thickness of about 2 mm.

Brush a little cool cooking oil on the dough to prevent stickiness, which is done so that the crust can be uncovered after steaming.

The cooked cooking oil that is cooled has no raw oil flavor and has a more fragrant taste.

Roll out another dough, stack them together as shown in the picture, and brush with a layer of cooked cooking oil that lets you cool.

And so on, when it's all done, gently press with your hand.

Roll thinly with a rolling pin.

Roll out to about twice the size of the crust, so that the crust size and thickness are more uniform.

Pour an appropriate amount of cold water into the pot, put the cake embryo on the steaming curtain, and pad the steaming cloth to prevent stickiness, and those who do not have a steaming cloth at home can also brush a layer of cooking oil, which can also play a role in preventing stickiness.

Cover and steam on high heat for 12 minutes.

12 crusts, the finished thickness of each crust is about 0.5 mm, because the thickness of the pie embryo is not the same, the steaming time should be adjusted, can not be steamed for a long time, otherwise it is not easy to uncover, steamed to transparent.

Remove to cool.

And then slowly unveiled one by one.

Thanks to the oil, each crust can be easily uncovered.

Make your own spring roll skin, healthy and hygienic, eat with confidence.

The skin is as thin as paper and full of elasticity.

There are other ways to make spring roll skins, I personally think this method is the simplest, but also the most practical, the crust can be made directly to the dish, can also be fried to eat, the tools when operating are very common.

You can make more points at a time, used to roll fried shredded potatoes, bean sprouts, cold cucumber shreds, carrot shreds, you can also eat meat, and then brush some of your favorite sauce, very delicious!

Next, start making the spring roll filling, chop the celery, add salt and marinate for about 15 minutes, and then drain the water.

Add an appropriate amount of salt, soy sauce, a little dark soy sauce, minced ginger, chives, mix well and add water in a small amount of times, while whipping the meat filling in one direction to the best, marinate for 20 minutes, after marinating the meat filling is tender and juicy.

Heat the pan with cold oil, put the marinated meat filling into the pot and fry it over low heat, because the frying spring rolls are faster, first fry the meat filling and then fry, which can prevent the meat from being cooked. If it is a fried spring roll, you can omit this step and mix it directly with the marinated meat filling and celery.

Slowly sauté over low heat until the meat changes color and let cool.

Mix the celery and minced meat together and mix well and the spring roll filling is ready.

Take a spring roll crust and add an appropriate amount of filling.

As shown in the figure, first fold from the bottom.

Fold the sides together again.

After folding as shown in the picture, brush a little water.

As shown in the picture, brush a little water to make the dough stick tighter and less open.

Turn it over, and the spring roll embryo is ready.

Because of the small filling, an extra crust is produced and eaten with rolls.

The crust is as thin as paper and full of toughness.

The filling is clearly visible.

You can make more spring rolls at a time, put them in the refrigerator and freeze them, take them out when you want to eat them, no need to thaw, they can be fried and fried, they are delicious.

The spring rolls made by myself are safe and full of ingredients, healthy, delicious and nutritious.

After the pan is preheated, brush a little oil, put the spring rolls into the pot, and brush a little oil on the surface of the spring rolls to prevent drying.

Select the pancake key, fry until one side is golden, turn one side and continue frying, fry until both sides are golden brown, and fry for about two minutes on each side.

Serve out of the pan.

The golden color is seductive and the aroma is fragrant.

The crust is crispy and soft.

Meat and vegetarian combination, delicious flavor.

It is healthier to eat fried than to eat fried, with less oil.

The filling can also be replaced by leek yolk egg filling, cabbage meat filling, are seasonal delicacies, love to eat spring rolls friends do not miss Oh!

【Stir-fried asparagus corn kernels】

Asparagus, corn, green onions.

Seasoning: salt, oil.

After boiling water, pour in asparagus and corn kernels, add some oil and salt, add some oil to keep the asparagus tender green, and add some salt to increase the bottom taste. Choose fresh yellow corn, sweet and juicy, yellow and brighter.

After the heat boils again, continue to cook for a minute to remove the water. Cooking first and then frying can shorten the frying time, the taste is more tender, sweet, and the color is better.

Pour a little oil into the pan, heat the oil and sauté the green onions to bring out the aroma.

Pour in the asparagus, corn, add a little salt and stir-fry until flavorful.

Simple processing, a little flavoring, the original taste and maximum nutrient retention.

Asparagus tender green juicy, corn sweet and salty, the two match, delicious, good-looking, good nutrition.

【Millet yam red date porridge】

Millet, yam, red dates.

After boiling water, pour in the washed millet, yam section, red dates, boil again on high heat, adjust the heat to medium and continue to cook until viscous, the whole process is about 15 minutes.

Be sure to boil the millet after the water is boiled, so that the porridge that comes out of this taste is thick and sticky and smooth.

Jujube flavor is strong, soft and refreshing, viscous and smooth, healthy spleen and stomach to replenish qi and blood.

Steamed chestnuts, boiled eggs.

Strawberries, cherries, cherry tomatoes, kiwifruit.

Small amounts are diverse and nutritious.

Not picky eaters, not partial to food, eat every day with varieties, and add more comprehensive nutrients to the body.

Nutritious breakfast is not greasy, healthy and delicious body bar!

I am Allie who loves life and loves to make food, like my friends please pay attention to me, thank you for your support!

<h1 class="pgc-h-arrow-right">

#Food##Eat in China##我的早餐日记 #

</h1>