The chef at the New Year's Eve dinner is so tired and very busy, haha! Fortunately, the preparations in advance were relatively complete, and the cooking was done quickly with two fires at the same time.
This day happened to coincide with the beginning of spring, but I completely forgot it! In order to make up for it, a spring roll was specially made for the family banquet, which was very popular with everyone. As soon as the spring rolls were served on the table, they were immediately wiped out, haha!
When making spring rolls for family banquets, I use the most traditional stuffing, three shredded silk and bean sprouts. When eating, the taste is crispy and the stuffing is delicious, which is very great! The specific practices are as follows;
Fried three-shredded sprouts spring rolls
By SelinaOrn
Recipe Recommendations
- flour 120 grams
- qingshui appropriate amount
- leek 20 grams
- mung bean sprouts 180 grams
- salt 3 grams
- chicken powder 2 grams
- pepper a little
- yellow wine 10 grams
- sesame oil 5 grams
- cooking oil appropriate amount
- salty and fresh
- fried
- half an hour
- senior
Steps for Fried three-shredded sprouts spring rolls
1
Leather; flour, salt, water. Filling: appropriate amount of shredded pork tenderloin, shredded mushrooms, shredded winter bamboo shoots, leek, mung bean sprouts, salt, chicken powder, pepper, rice wine, sesame oil, and cooking oil.
2
Put 1 gram of salt into the flour, and then mix the dough with water. The water should be added slowly until the flour forms a strong thin dough.
3
Grab the gluten with your hands, and the dough can fall naturally. Then press the dough in the hot pan to the right size so that the dough sticks to the pan. After dipping it, lift the gluten and immediately remove the dough. A piece of skin is hung. One hundred spring roll skins can be hung per catty of noodles, and the skin can be used for use after hanging the skins.
4
Add salt, pepper, chicken essence and rice wine into the shredded pork and grasp well, then add a little dry starch and a little water and grasp well. After grasping well, paste for ten minutes.
5
Heat a frying spoon on fire, add cold oil and add shredded pork to smooth, then add shredded mushrooms and shredded winter bamboo shoots and stir-fry well, then add rice wine and stir-fry well.
6
Sprinkle salt, pepper and chicken essence into the pan and stir well, then add in the bean sprouts and stir fry over high heat. The bean sprouts will change slightly. Add a few drops of sesame oil, sprinkle with leeks and stir well before leaving the pan. Dry the filling slightly.
7
Wrap the filling with hung leather, apply appropriate amount of batter to the seal and stick it firmly.
8
Pour in the wrapped spring rolls when the oil pan is heated to 60 to 70%.
9
Fry the outer skin until golden and crispy, and serve on the table.Fried three-shredded sprouts spring rolls Make Tips
Characteristics of spring rolls: golden color, crispy skin, delicious filling, and delicious food. Warm tips: 1. Making dough and hanging skins is a technique that requires repeated practice. It is better to use better flour. 2. No condiments such as soy sauce should be put in the stuffing. To prevent the soup from coming out, season the bean sprouts first and then add the bean sprouts. After the bean sprouts are put into the pot, they should be quickly stir-fried over strong heat.