Crispy fried spring flower meat

Efficacy features: crispy outside, tender inside, refreshing and slightly spicy taste, high nutritional value, commonly used

Ingredients:

Pork tenderloin 500 g. 50 grams of cabbage, 15 grams of winter shoots, 10 grams of shiitake mushrooms, 10 grams of fungus, 5 eggs. 10 grams of green onion. 10 grams of ginger, 15 grams of soy sauce, 50 grams of lard, 5 grams of pretzel salt, 5 grams of refined salt, 3 grams of monosodium glutamate

Preparation Method:

1: Cut the pork tenderloin into 5 cm long, 0.3 cm thick and set aside, put the egg into the bowl, add refined salt wet starch, stir the clear soup well, use the pot to make 3 egg skins, each egg skin is cut into equal seven pieces, and then use flour, old yeast noodles and add water to stir well, and then add cooked lard to eat alkali to make a fermentation paste.

2: Add cooked lard to the wok, heat to 50% heat (110 ° C), add green onion, ginger shredded, shredded meat, winter shoot shredded, cabbage, shredded mushrooms, shredded fungus, soy sauce slightly stir-fried, then add clear soup, salt, MSG to boil, use wet starch to outline, add sesame oil to fill.

3: Place the sautéed cooked filling on 21 egg skins, roll them one by one into a roll with the thickness of your index finger, and stick it to your mouth with batter.

4: Add cooked lard to the wok and cook until it is 80% hot (about 176 ° C), glue the egg rolls one by one to the fermentation paste, fry them until golden brown and fish out the plate, and bring pepper salt to accompany the table.