Chinese traditional soy-saloon
By VicentaLakin
Spring, the first in 24 years. Lichun is one of the most important traditional festivals of Chinese folk. The word “stand” means “start”, and the term “one year's plan is spring”, spring is warm and birdy; spring is growing and growing. Bite and taste spring as a traditional eating culture is an integral part of the practice of spring festivals. The name of Spring Roll, the food, was first found in South Song Wu's Book of Dream Sing, which referred to the two types of Spring Rolls. By the dawning period, spring rolls had become a popular food. To this day, the Spring Roll has become a unique and popular place at the Chinese table and even at the world table. Spring rolls don't taste like it on the day of the spring。
Recipe Recommendations
- spring rolls 1 Pack
- bean paste 1 Pack
- seeds oil appropriate amount
- egg white appropriate amount
- black sesame appropriate amount
- sweetening
- fried
- ten minutes
- ordinary
Steps for Chinese traditional soy-saloon
1
(b) Bean sand shall be packed in a bag to take the appropriate amount to the spring cortex, which shall roll up from the bottom and roll the cortex in the middle of the right and the right2
(b) Block the openings at both ends and then put some eggs in the seal3
Air frying pan, 200 degrees, three minutes preheat. The spring rolls are laid down at the bottom of the boiler basket and the surface is painted with oil. The temperature of the air fryer is set at 200°C for 12 minutes. (b) Blasting to the point where gold is desirable4
When you're cold, take out the spring roll。