A few days ago, I came to Nanning and saw spring roll skins and bought two packs. I can't help but admire the super thin skins of the masters who made the skins. They are as transparent as crystal. Let's take a look!
I guess you have never eaten Sichuan-style and spicy spring rolls before! Now I'm going to make a Sichuan-style spicy spring roll. It definitely has Sichuan characteristics and is spicy. The taste is smooth and the meat is tender. I want to try it at home.
Sichuan-style spring rolls
By SallieHickle
Recipe Recommendations
Steps for Sichuan-style spring rolls
1
main materials.
2
First cut the chicken leg into diced slices.
3
Bring the peanut oil to a boil, add the chili oil, bean paste, cooking wine, salt, and oil into a wok, stir-fry for about 20 seconds, and then add the prepared diced chicken meat.
4
How can the diced chicken be stir-fried for about 3 minutes? If the chicken is stir-fried for too long, the juice in the chicken will not be so much, which will make the chicken not tender and smooth enough.
5
Take a spring roll skin, soak it in sweet spring water for 5 seconds, then smooth it on the cutting board.
6
Then add a piece of washed lettuce, and then add the freshly fried diced chicken.
7
Fold it forward first and then fold the left and right sides. Fold it forward once and finish it.
8
This is done.Sichuan-style spring rolls Make Tips
Note: Spring rolls are very thin and should not soak in water for too long, otherwise they will easily rot.