Spring greeting and blessing - fried spring rolls (including spring roll skin)
Because its name contains the word "spring", which means to greet the Spring Festival. It has beautiful color, crisp and delicious taste. It is an indispensable seasonal delicacy at the Spring Festival banquet.To learn more about the food making process with pictures and texts, you can pay attention to the wechat "Ning Youwei". There are new recipes every Wednesday, Friday and Sunday!
Step 1 . Pour low gluten flour into a stainless steel basin.
Step 2 . Add salt.
Step 3 . Add an egg.
Step 4 . Slowly add an appropriate amount of water, and stir with an egg beater while adding water.
Step 5 . The amount of water can be controlled between 220g and 225g. All ingredients should be fully mixed and the flour should be free of granules.
Step 6 . Lift up the egg beater and see that the batter drops continuously.
Step 7 . Put the batter aside and wake up for about ten minutes. At this time, take out the thin cake pan and the batter basin delivered.
Step 8 . Pour the batter into the white batter basin.
Step 9 . Plug in the power supply, and the red indicator light of the pancake pan lights up to start preheating.
Step 10 . It only takes about 20 seconds to put your hand on the top of the pancake pan and feel warm. Then you can start making spring roll skin. Buckle the curved side of the pancake pan downward into the batter basin.
Step 11 . Quickly lift the thin cake pan dipped in flour paste and turn it over. There is a layer of round dough on the curved surface.
Step 12 . Seeing that the dough has been tilted around, it means that the pancake is ready and can be taken down.
Step 13 . Gently use your hand along the edge to tear off a whole piece of dough and put it on the plate. You can make many spring roll skins in turn for standby.
Step 14 . The skin of the spring roll is thin and tough, and each piece will not stick together.
Step 15 . Wash and drain the pork tenderloin and cut into shreds.
Step 16 . Add an appropriate amount of salt, cooking wine, starch and soy sauce to marinate.
Step 17 . Wash carrots, mushrooms and scallions and shred them for later use.
Step 18 . Heat the oil pan to 70% or 80% heat, and then pour a small amount of salad oil.
Step 19 . Pour in the marinated shredded meat and stir fry quickly.
Step 20 . When the color of shredded meat turns white, you can put it on a plate for standby.
Step 21 . Once again, heat the oil pan to 70% or 80% heat, and then pour a small amount of salad oil.
Step 22 . Pour in the shredded carrots, scallions and mushrooms.
Step 23 . Add a little salt to taste.
Step 24 . Pour in the pre fried shredded meat and continue to stir fry.
Step 25 . Fry the stuffing until it is cooked and soft, and then put it on the plate.
Step 26 . Take a piece of spring roll skin and spread it on the chopping board.
Step 27 . Use chopsticks to hold a little stuffing and put it on the bottom quarter of the spring roll skin.
Step 28 . Gently roll up the lower dough to cover the filling.
Step 29 . Continue rolling after tightening.
Step 30 . Roll up the spring roll skins on both sides towards the middle.
Step 31 . Continue volume.
Step 32 . Prepare a small plate of starch water and mix well. Dip it with your fingers and wipe it on the end of the dough.
Step 33 . Finally, roll up the whole skin of the spring roll. Because it is stained with starch water, the spring roll can be well bonded together and will not fall apart. A spring roll is ready.
Step 34 . The prepared spring rolls are neatly stacked on the plate for standby.
Step 35 . Pour some salad oil into the pot. Because it is fried, pour more oil appropriately.
Step 36 . Put spring rolls in the oil pan when it is 70% or 80% hot.
Step 37 . Use chopsticks to help turn the spring roll. The fire is also changed into medium fire. Slowly fry the spring roll noodles into golden yellow. After turning into golden yellow, the shell will also become brittle and hard. Drain the oil and serve.
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