The method and process of making spring rolls, the method and process of making spring rolls

Here's how:

The filling should be fried thickly, and the roll can be wrapped after cooling, otherwise it is easy to break, and the skin of the filling should not be rolled too tightly to prevent it from being heated and broken during frying; For example, if the meat filling is replaced with bean paste filling, it will become a dessert fine sand spring roll. The bean paste filling can be purchased directly from the market, or it can be fried by yourself with red beans;

Fold one side, then fold the two sides of the bag, roll up a small flat round bag about 8 cm long and 3 cm wide, and seal it with batter. Put the pot on the fire, add the vegetable oil until it is 70% hot, and put the wrapped spring rolls into the oil pot.

The practice of spring rolls.

1. Noodles are scalded with water, that is, after the water is boiled, put a two-minute scalding to make noodles, add water a little and stir with chopsticks, until there is no dry noodles in the basin, and you can knead it into dough after a while, cover it with a lid or a damp cloth and wake up for more than an hour, knead it again at intervals of 15-20 minutes, and then sprinkle some dry noodles when kneading, so as not to get your hands dirty, and knead it two or three times.

2. Knead the awakened dough into long strips, cut it into medium-sized agents with a knife, press each agent flat (New Year's dish), and then roll it out slightly with a small rolling pin; Pour vegetable oil on a small plate, use a small brush to dip the oil in the cake and evenly brush the cake with a layer of oil, which can be stacked two to four layers at a time.

3. When rolling the dough cake, smear some vegetable oil on the panel, put the cake blank, roll it evenly on both sides, 4. Put the pan on the stove and heat it over medium heat, no oil at all, put in the rolled flatbread, cover the pot lid and burn it for half a minute - about a minute, open the lid to see the cake bulge, turn over the lid and burn the other side, the time can not be too long, turn over the pan and burn the pan in the middle, and bake a cake in two or three minutes. Layering is two or three. (After the first cake is in the pot, the second cake is rolled out, and when the time is halfway through, I turn over the cake that is being baked, and the cake is almost full.)

Then when the second loaf is finished. The first sheet is ready to cook, and so on until all the pies are baked. )

5. Put the baked cake in a covered utensil to keep warm, and it will be very soft when eaten.

Here's how:30 spring roll wrappers.

100-200 grams of leeks.

100-200 grams of bean sprouts.

500 grams of ground pork.

Step 1: Wash the bean sprouts and leeks and cut them into small pieces.

Step 2Mix bean sprouts, leeks, minced meat, salt, monosodium glutamate, pepper, small powder, a little soy sauce and a little cooking oil.

Step 3: Mix well and leave for 10-20 minutes.

Step 4: Add a little flour and water to make a paste, and make a spring roll seal.

Step 5: Take a spring roll wrapper, put in an appropriate amount of filling, first roll up one side of the filling, until the filling is completely covered, then fold the left and right spring roll wrappers inward, and then continue to roll the spring rolls forward.

Step 6 Apply batter to the seal at the end and gently press it to make it stick.

Step 7 After the spring rolls are ready, boil the oil until it is 70% hot, and fry it on medium heat until golden brown on both sides.

Material. 12 pieces of spring roll skin, 200 grams of spiced tofu, 150 grams of pork, 100 grams of cabbage, 80 grams of carrots, appropriate amount of starch.

Seasoning. 500 grams of cooking oil, 1 2 tbsp soy sauce, 2 tsp refined salt.

The production process. 1. Dry and wash the spiced beans, remove the leaves of the cabbage, wash and peel the carrots, and cut them into shreds for later use.

2. Wash the pork, cut it into shreds, put it in a bowl, add soy sauce and starch, mix well and marinate for 10 minutes.

3. Pour an appropriate amount of oil into the pot and heat it, add shredded pork and stir-fry it, and put it out.

4. Fry the rest of the filling with residual oil, then add shredded pork and refined salt and stir well, and finally pour in water starch to hook the thin thickener, which is the spring roll filling.

5. Flatten the spring roll wrappers and wrap them in an appropriate amount of stuffing rolls. Put it in a hot oil pan and fry it until it is ** colored, remove and drain the oil.

Tips. You can use egg whites to seal the wrapped spring rolls.