Three Spring Rolls
By VicentaLakin
The most traditional trichronic rolls, chicken silk, cabbage, sprouts, symbolized by the grace of a long, long, booming up
Recipe Recommendations
- spring rolls 60 photos
- leek 150 grams
- chicken breast 120 grams
- bean sprouts 300 grams
- spring bamboo shoots 150 grams
- cooking wine 1 teaspoon
- starch 1 teaspoon
- soy sauce 1 teaspoon
- salt appropriate amount
- chicken essence 3 grams
- white pepper a little
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Three Spring Rolls
1
Food。
2
Sole, soybean, sprouts, and chicken graft。
3
A few white peppers, salt, and starch pick-up picks for a few minutes。
4
The bean sprouts extract dry water reserves。
5
Spring-swipe water extracts dry water。
6
A small amount of onion onions from oil。
7
Put the pickled silk in the twilight。
8
When the chicken silk changes, it goes into silk, beetles, and soybean sprouts。
9
In turn, a tea spoon is drawn。
10
Tastes and salt continue to burn fast, or it's off。
11
Scramble or fire, scrambling out。
12
Take a spring roll and spread it and put a proper amount of fried material on the corner。
13
Start with a roll and then turn the sides to the middle。
14
Back-to-back flat buns, sealed with a little water starch, all wrapped in turn. (This time, Mother Zerith packed a lot of spring rolls, packed them in a conservatory bag, put them in the freezer, ate them out, without the need to unfreeze, and made them directly, very convenient)。
15
Oil is in the pot, 60-70% heat is in the packaged spring rolls, and small and medium-fired gold is made。
16
It's good to eat with suction paper。Three Spring Rolls Make Tips
1. Swiss and soybean sprouts are pre-empted in order to prevent the spilling of soup due to the excessive length of the shedding. There's also the need to fire fast, to reduce the amount of food spent in the pot, and to prevent soup. 2 Spring rolls can be packed over and over again, stored in small bags, unfrozen when eating, and made directly