Recently the weather has become hot and dry, and there is always no taste in the mouth, and I don't want to eat very greasy food. A colleague handed over a spring roll for everyone to try.
What's the head of a spring roll full of vegetables? But one bite down, the thick umami, the umami taste from the ocean, the shredded vegetables are soft and rotten, and there is a little sweetness, and a sour and sweet hot sauce in the stamina is very prominent. After eating one, subconsciously want to pick up the second one.
This spring roll is a simplified version of Xiamen's traditional food brought to the chefs today - Xiamen spring roll (called pancake in Xiamen dialect). Xiamen spring roll evolved from spring cake, is a generation of Xiamen people from snacks to large traditional snacks, its biggest feature is that the filling is particularly sufficient!
In Xiamen, the pancake must have three layers of meat (pork belly), oysters, cabbage, carrots, dried tofu, etc. as the main ingredients; the deluxe version will add shrimp, garlic, lentils, kohlrabi, pork floss, egg shreds... It's not over yet! Plus coriander, moss, tribute sugar, and the must-have Xiamen Seawall chili sauce! Roll all these fillings in a thin sheet of handmade pancakes, the taste... Do not say...... A little bit of saliva again...
In order for friends in non-Fujian areas to try this delicacy, Huang Xiao Chef made a simple version of Xiamen Spring Rolls. We have selected some of the main ingredients that are easy to buy, and although they are simplified, they are still full of umami flavors of the sea!
●●●
Xiamen Spring Rolls
ingredient
——
Spring roll skin 10 sheets / pork belly 50g
Oysters 100g / shrimp to taste
Cabbage 100g / green shoots 50g
Carrot 100g / dried tofu 50g
Pork floss 20g / nori 20g / coriander to taste
Sweet and spicy sauce to taste / chicken juice 10g
Salt to taste / Sugar to taste / white pepper to taste
steps
❶
Cut the pork belly into strips and set aside; green shoots, dried beans, carrots and cabbage are shredded separately and set aside.
❷
Prepare a pot and add an appropriate amount of water. When the water boils, add oyster blanching water and set aside.
❸
Prepare a wok, add an appropriate amount of cooking oil after the pan is hot, add shredded pork belly when the oil is 60% hot, sauté to make the aroma, then add shredded carrots, green shoots and dried beans, and continue to sauté for 2 minutes over medium heat.
❹
Add the shredded cabbage and continue sautéing. Add blanched oysters and shrimp. After the shrimp change color, add an appropriate amount of water and chicken juice, adjust to medium-low heat, and cover until the ingredients are soft and rotten. Season with salt, sugar and white pepper before cooking until the soup is dry.
❺
Lay out a spring roll skin, add the stir-fried main ingredient, add the pork floss, seaweed, coriander, sprinkle with sweet and spicy sauce, fold the left and right sides in, and then roll it up from the bottom up.
tips
● Spring roll skin can be selected from ordinary spring roll skin, and Vietnamese spring roll skin cannot be used instead
● Sweet and spicy sauce is best selected from Xiamen Seawall Hot Sauce, which can be purchased online. If not, you can use a sweet and sour flavored hot sauce instead
● Authentic Xiamen spring rolls should be added to the moss and tribute sugar, the moss is a crisp and oily seaweed, you can choose the seaweed crisp / strip instead; tribute sugar is a kind of Minnan peanut candy, you can use crushed peanuts with sugar powder or black and white sesame seeds instead
● All kinds of shredded vegetables should be simmered until soft and rotten, the traditional method will be added to the broth or bone broth, you can also use water directly simmered
More delicious little seafood
● Spicy stir-fried flower clams + sauce fried octopus
●Grilled cabbage with shrimp and seafood mushrooms
● Three brothers of bad halogen
●Tin foil nail powder
Chef Huang's compilation of private recipes
*Ingredients for this video are provided by Hema Fresh
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