Generally, everyone eats spring rolls either on Chinese New Year's Eve meals or in the spring. I love eating spring rolls, so I like to make my own meals whenever I want. There are two ways to eat spring rolls in the north, the first is to roll out the cakes yourself, and the spring cakes that are baked out are randomly rolled and ordered to eat. The other is fried, so the taste of frying is also very good. The method of the lazy version of spring rolls, without kneading the noodles and not making noodles, is fried in the pan and crispy.
The method of spring rolls is to wrap a variety of vegetables with spring cake skin, salty and sweet, fried, out of the pot of spring rolls color golden, crispy filling, a bite of the mouth to leave a fragrance, if you like to eat, you can pack more, and then put into the refrigerator inside the frozen, want to eat when you can take out the fried to eat, but it is not recommended that you put the spring cake overnight and then eat, so the spring cake is not crisp when it just came out of the pan.
【Dish name】:Spring rolls
【Ingredient List】: Shredded meat, shiitake mushrooms, winter shoots, leeks, soybean sprouts, spring roll skin, soy sauce, chicken essence, salt, sugar, pepper, water starch, minced ginger, cooking wine.
【Cooking steps】:
1, buy the fresh meat back, cut into strips, and then marinate the meat with cooking oil, oyster sauce, soy sauce, and a small amount of sugar. If the pork is not cut well, you can put it in the refrigerator a little bit and freeze it. Blanch the winter shoots in water, then cut into strips and set aside. Wash the yellow sprouts and cut them into strips for later. Spring roll skins are ready-made to buy directly. Finely chop the ginger and soak the shiitake mushrooms in water.
2, the pan inside the appropriate amount of cooking oil, after heating the ginger into it, stir-fry the incense after the meat shredded, the meat shredded stir-fry loosely fried and then in turn the yellow sprouts, bamboo shoots, shiitake mushrooms are put down to stir-fry. Sprinkle with a small amount of cooking wine, add salt to taste, and if the ingredients in the pot are fried dry, you can add less water to fry. Stir-fry for a while, then put the chicken essence and white pepper into it, sprinkle with water starch to contour, and let it cool for later.
3. Lay the spring roll skin flat on the board, take out a part of the filling, put it in a corner of the spring roll, and then roll it up and use water starch to glue the closing part. Don't put too much stuffing, it's easy to pop up.
4. The following is the wrapped spring rolls.
5, the pot inside the pour more cooking oil than usual, open the medium heat, the oil temperature is not recommended to open too high, otherwise when it will be fried, the outer skin will be scorched, the filling inside is not cooked, to let the spring rolls heat evenly.
6. After the fried spring rolls are drained and divided into oil, they are plated, and the spring rolls can be paired with some vinegar dipped in vinegar. The fried spring rolls are crisp on the outside and tender on the inside, the filling is rich and attractive, delicious but easy to catch fire, and everyone remembers to drink more water after eating.
【Tips】:
1, the filling in the spring roll can be changed according to their own taste, such as bean paste, bean sprouts leeks, meat filling and so on.
2, the fried spring rolls must be eaten as soon as possible, you can pack more spring rolls, and then put them in the refrigerator to freeze up, and when we want to eat, take them out and fry them.
3, when frying the spring rolls, be sure to fry them on a low heat, so that the spring rolls are heated evenly, so as to avoid the appearance of the spring rolls the skin is burnt, but the filling inside is not cooked.