How to make Spring rolls - VicentaLakin's Recipe

On the 20th of the month, they eat rolls and rolls. The rolls are also called spring rolls, a traditional food that is made of a variety of foods, including bean sprouts, covered with skins. Almost all households produce such food in the city of Yaudu, the city of Kao, the village of Faoshan and the city of Hongdong on the same day. Those who are in the field are trying to find a way to find a way to find their own home. Old people say that eating rolls on the 20th of the month is an expression of “filling up”, heralding the coming year's good weather and a tradition that has been in the history of thousands of years. “The shape of the rolls is particularly like the pockets we use for rural food. As a general rule, the first sheet of skin for rolls and rolls is kept in every house on the 20th of the month. At night, the skin is placed in the face and in the barn, which is a “fill”. In ancient times, relatives leave, unlike now when transportation is convenient, and you can only go to one or two homes a day. Starting on the second day of the month, when the seven aunts and aunts are finished, it's almost 20 months. The people who are not wealthy by their kinsmen eat and drink in rotation, and have little food left to prepare a few years ago, they have only to sweep the face of their faces, to make them dry, to make pancakes, and to eat with the leftovers, both full and delicious. The raw material for the rolls is more abundant, and when radish, licorice, green bean sprouts are cooked, the beads, chords, sea laces, tofu, and bouquets of fragrance are prepared to mix with the proper amount of salt, oil, fragrance, etc. The flour and the water will be made of pastry and thinly distributed into pie

square one: common flour 180g, salt 3g, plus an egg-cleaning and water. the total liquid weight is 444g and the finished product is 10 skins from a 24-floor pan. five were made, and some 20 grams of water was added to the flour deposits. the pasta is to be soared in one direction that the water enters twice or three times, to the point where the face is not ablaze. the still face is covered with no bubbles and can be sifted in a hurry. it's only for the pan, which is regulated by the size of the pizza machine。

cube ii: 180 g of high-bottled bread powder, salt 3g, plus an egg clean and water of 496g. five skin sheets were distributed and 27g water was added. the finished product is 12 pans on the 24th floor. this side only targets the pan, and the volume of springcakes is regulated。

When water is added in the middle, it is also to be mixed with a spoon for a minute or so along the bottom of the basin, so that the face does not get too much foam。

Carrots and lints are laced, boiled, soybean sprouts and powdered, egg peels, tofucated, sour meat or roasted meat are filamental and can be added to sea ribbons. Special attention should be paid to be paid to bellies and yellows, which wait until they are packed。

Two spoons of pretzels of pepper are blown up, and when the incense is found, the pepper is thrown away, the oil is mixed into the vegetables or both are set in the pan. Put 13 fragrances, ginger powder, a proper amount of salt, a little sauce。

It smells very good when you've got a good pie。

Boiled pans, light fire. And not much oil, but the thin as though none existed. It's too much oil to put on the pot. When you turn the pot, the face flows。

If there is any extra paste, the shovel shall be used to spread it gently to the thin area and to ensure that the skin is evenly thin. Next time it'll be a little less。