Chinese cabbage, shredded meat, lard, wine soy sauce, salt, monosodium glutamate water, wet starch, spring cake skin, rapeseed oil, and vinegar are required. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 Info Put the shredded meat into the pot, stir-fry it with lard on a hot fire until it is seven ripe, add wine, soy sauce, salt, monosodium glutamate and water, thicken it with wet starch, and then remove from the pot after it boils, and put it on a plate to cool. Cut the Chinese cabbage into shreds, sprinkle into the fried shredded meat and mix well to form a filling; Put the spring cake crust on the cutting board, put the shredded meat filling, roll it up, fold it at both ends, and finally roll it into a small rectangular bag about 2 inches 6 minutes long and 8 minutes wide, and seal it with flour. The rapeseed oil is boiled until it is seven ripe, and the spring rolls are fried in the pan with chopsticks and constantly turned until they are golden brown after about two minutes, and then they are removed and put on a plate. Dip in vinegar when eating. Because vinegar can relieve greasyness, it makes sense. Crispy on the outside and fresh on the inside, crispy on the outside and tender on the inside, the taste is excellent.

Peanut crispy spring rolls require spring roll wrappers, egg whites, peanut butter, hazelnut kernels, peanut kernels, almonds, milk, butter. Mix the hazelnut, peanut and almond kernels well and chop into crumbles. Mix the peanut butter with milk, then add chopped hazelnuts, chopped peanuts and chopped almonds, and stir well to make a spring roll filling. Divide the finished filling into 6 equal portions, then put them on each of the 6 spring roll wrappers, and then roll them into spring rolls, and stick the corners with egg whites. Heat the butter in a nonstick pan over low heat, and when all the butter is melted, add the spring rolls and sauté until the surface is golden brown.

Seven and a half cups of flour and four cups of water are needed to make spring roll wrappers. Gradually add the flour to four cups of water, stir well with a blender to form a thick batter, cover the dough properly, and leave in the refrigerator for a few hours. Heat the automatic aluminum pan to 300F, grab a large handful of batter with your hand, turn it left and right towards the center of the pot, so that a thin round dough is left on the center of the pot, and grab the batter back into your hand. If there is a small hole, you can use the batter in your hand to fill it; If there are too many, use a fork or knife to scrape flat. After a few seconds, the outer edge of the pot is rolled inward, and when you gently peel it off, it becomes a spring roll skin, which is placed on a plate for later use.

With a pound of flour, you can make 15-20 skins with a diameter of 35cm, add about 8 taels of water, adjust into a viscous batter, add 3 grams of salt to the paste, increase the toughness of the batter, add half a tablespoon of vegetable oil, stir well, and prevent the skin from sticking to the pan. The thinness and softness of the batter is very important, the thin skin cannot be made by sticky hands, and the thickness cannot stick to the pan if it is too thick, so the thickness must be mastered. The batter should be blended for two hours before use.

Spread the spring roll skin, wipe the flat bell and apply a thin layer of oil, not too much oil, just a thin layer to prevent sticking to the pan. Put the bell on the fire and heat it until it is 60% hot, dip your hand in water to pinch three egg-sized pieces of fabric from the good batter, put it in the bell and push the dough from the outside to the inside, usually counterclockwise, spread the fabric into a round pancake, and pinch out the excess fabric by hand and put it back in the basin. Guan Xiaohuo saw that the spring roll skin was warped all around, and lifted it with his hand to cool it for later use.

To fry spring rolls, you need 60 grams of leeks, 160 grams of shredded meat, 75 grams of eggs, and 70 grams of flour. 10 grams of soy sauce, 3 grams of refined salt. 15 grams of water starch, 250 grams of vegetable oil. Cut the leeks into 3 cm long pieces; The shredded meat is slurry with a little refined salt and water starch, slid with warm oil, volatile the net oil, and then put it in the pot, add soy sauce, refined salt, and leeks and fry it slightly to make spring roll filling. Crack the eggs into a bowl, add flour and water, stir until a thin paste, and spread out into 4 skins with a frying spoon and set aside. Place the skin on a cutting board, roll it into the filling, smear the batter on the seal, and make 4 spring rolls one by one. Put the pot on the hot fire, pour in the oil, put in the spring rolls when it is hot, fry it until the skin is crispy, and when it is golden brown, chop the spring rolls into sections and put them into the plate.

Mustard spring rolls in Chengdu have always been very distinctive. It is made of flour and water and a little Sichuan salt to make a wet dough, spread into a spring roll skin with a "cloud plate" pot, and roll up a variety of cold dishes or fried dishes such as shredded leek pork and shredded garlic pork. All kinds of fresh spring vegetables are wrapped in delicate and creamy spring roll skins, and they are even more wonderful with mustard powder, soy sauce, vinegar, chili powder, cooked sesame seeds, and peanut chopped peanuts.

In particular, the tea powder is used to flavor cold dishes, forming a unique style of powdered flavor, and the strong spicy taste of pepper can make people feel refreshed. Wasabi also has the effects of strengthening the stomach, relieving qi, expelling phlegm, sweating and dissipating cold, reducing swelling and relieving pain. The Shu people have the characteristics of "good spicy and still tasteful" in their diet since ancient times. And the "Late Tea Spring Rolls" just fully embodies this characteristic. Therefore, mustard spring rolls are naturally loved by Chengdu people and have become a famous food.

To make mustard spring rolls, you need 400 grams of special flour, 300 grams of egg white, 25 grams of refined salt, 1 gram of alum, 250 grams of red and white radish, 250 grams of lettuce, 500 grams of mung bean sprouts, 500 grams of silver silk vermicelli, 2 grams of monosodium glutamate, 25 grams of soy sauce, 50 grams of vinegar, 20 grams of Sichuan pepper powder, 50 grams of chili powder, 10 grams of mustard jasmine powder, 300 grams of shredded chicken, 50 grams of peanut kernels, 50 grams of cooked sesame seeds, 25 grams of Shao wine, 1 gram of pepper, 50 grams of chemical lard, pre-made spring roll skin, flour, egg white, refined salt, Add water and mix well into a thin batter dough, preferably non-sticky. Put the frying pan on a simmer, stick the dough on the pan surface and knead it into a spring roll skin, add a little lard when cooking.

Then mix the filling. Raw red and white radish, lettuce cut into thin strips, add blanched mung bean sprouts in boiling water, and then add cooked silver vermicelli. Mix salt and monosodium glutamate. Mix the shredded cooked chicken as needed, and stir-fry the mustard in a pot to dry the water. Ground into powder. Mix with boiling water and vinegar to make a paste, then add a little vegetable oil and mix thoroughly. Place in a container in hot water to warm the mustard. paste, add a little vegetable oil and mix thoroughly. Place in a container in hot water to warm the mustard. Roll wrapped in trays. Flatten the dough, sandwich the mixed shreds, and add a pinch of chopped kernels. After rolling the cylinder, put it on a plate, arrange it into a pattern, sprinkle with cooked sesame seeds, and pour in soy sauce, vinegar, chili powder, and peppercorn powder.

Tofu skin spring rolls require oily bean skin, pork loin, leeks, salt, cooking wine, sugar, pepper, oyster sauce, chicken essence, and sesame oil. Prepare all the ingredients first. Cut the pork into strips and add salt, sugar, cooking wine, chicken essence, pepper, oyster sauce and starch to marinate and mix well. Cut the oil bean skin into square pieces, wash the leeks and cut them into sections, and mix a little flour into a batter for later use. Heat the oil in a wok and add the shredded meat. Stir-fry until browned. Take a piece of fried bean skin, add shredded meat, and add a little leeks. Roll up the filling and spread a little batter on the closure to stick tightly. Wrap into spring rolls. Heat oil in a pan and fry over medium-low heat in spring rolls. Fry the golden brown and put it on the oil blotting paper to absorb the oil.

Red bean paste spring rolls require spring roll wrappers, bean paste filling, and sunflower oil. Prepare the right amount of spring roll wrapper. Peel off the wrappers and spread them flat, adding an appropriate amount of red bean paste. Rolled. And fold both sides to the inside and roll up again. Rolled spring rolls. Pour a little more oil into the pan. Heat to 8 percent, put in the spring rolls and soak and fry. The fried spring rolls can be stacked on the kitchen paper after absorbing the oil.