Foreigner's favorite fried spring rolls/Chinese food recipes

        Foreigner's favorite fried spring rolls

  

                                                                                                                                                                                                                                                       

• Introduction

 

I used to hate fried spring rolls made by foreigners. They are small, fried and fried. The reason why foreigners love spring rolls is because they are fried products, right? Who knows now I also like to eat fried spring rolls. The crispy crust, with soft and hot filling, although the taste is different from Taiwan, but it is also delicious! The stuffing of this [Fried Spring Roll] is just for reference. Whatever you want, you can wrap it. The really powerful cook is to be able to use the existing materials to make good dishes!

material

Wonton skin45 tabletsGround pork450gHard tofu1/2 boxshallot2 pcsFlammulina velutipes1onion1/2Winter powder1 servingGarlic headSmall amountgingerSmall amountsoy sauceSmall amountFive Spice PowderSmall amountPepper powderSmall amountsugarSmall amountchili sauceDon't love and save

practice

1. 
   1

   Hard tofu must be fried before cutting

2. 
   2

   Cut all the ingredients (onion, enoki mushroom, spring onion) into small pieces. Chopped ginger and garlic

3. 
   3

   The noodles should be scalded first (the noodles can absorb the soup after being fried, I personally think it is the most delicious part, and at the same time can increase the soft taste)

4. 
   4

   Ginger, garlic and onion are first fried in a pan and fragrant, onion is soft

5. 
   5

   Ground pork, diced small tofu, enoki mushroom, scallion and white sauté, then add scallion and winter flour at the end (cut the winter flour with scissors first)

6. 
   6

   Seasoning: Spiced powder, pepper, soy sauce, sugar, chili sauce. After it is finished, let it cool and wrap it to avoid burns.

7. 
   7

   Step analysis of Bao Chunjuan: put a diamond shape → smear some water on the upper sides to facilitate sticking

8. 
   8

   Put the filling in the middle (it is forbidden to put too much, it will explode)

9. 
   9

   Fold up the bottom corner

10. 
    10

    Fold inwards on both sides

11. 
    11

    Roll up

12. 
    12

    carry out! It can be fried in a pan, because the filling is cooked, so long as the outer skin is browned and crispy.

13. 
    13

    Others need to be frozen in the refrigerator. I suggest baking in the oven at 180 degrees for ten minutes and turning over for ten minutes, so that when refrigerated, the wonton skin will not stick together (My personal experience is that even if I sprinkle flour, the final It will stick together, it is better to bake it first, you can fry it or microwave it when you want to eat it.)

14. 
    14

    Serve