Su-chun roll
By VicentaLakin
Spring rolls, also known as hotcakes, spring rolls, pancakes. It is a traditional food for Chinese folk festivals, which are found throughout China, and particularly in Jiangnan and other places. In southern China, we don't eat dumplings for spring holidays, and we eat sesame rolls and soup. They also eat spring rolls at times of dawn in Luizhou and are often used by the private sector, in addition to providing food for their own families. Spring rolls have a long history of evolution from ancient springcakes. It's fresh, it's soft, it's delicious。
Recipe Recommendations
- dumpling skin appropriate amount
- pakchoi appropriate amount
- Pleurotus appropriate amount
- dried mushrooms appropriate amount
- eggs appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Su-chun roll
1
The cabbage is clean and shredded。
2
Frozens。
3
Mushroom bubbles are so cheesy。
4
Eggs are evenly mixed。
5
We'll have ready little cabbage, mushrooms, mushrooms, salt and mix。
6
Hot boiler, fried eggs。
7
Smash even。
8
The dumplings are thin。
9
The dumplings are placed on the skin of the dumplings, they are rolled up from the bottom and folded between the right and the left。
10
Oil pours into the pot, burning to 60% heat。
11
Put it in the spring roll and turn it into a little fire。
12
It's in gold。
13
Done。