Spring rolls

The production of spring rolls is highly sophisticated, the methods of production are difficult to master and require repeated exercises to produce high-quality spring rolls. The traditional spring cortex is made of a thin, long awakening face, which allows the noodle to produce a large stretch, with a hand holding the noodle and rubling it in the pot, so that a thin spring corset can come out. For spring corsets, if noodles are the key, the time of the noodles is the point of whether or not spring corsets are formed, and the longer the noodles take more than an hour to wake up, the bigger the noodles. One time on television, another method of production of spring cortex was seen, and then it became relatively simple. Like you can try。