How to put fried spring rolls, how many minutes does it take to fry spring rolls What is the best he

If the core is salty, do not put salt after frying, and dip it in vinegar to eat, it has a different flavor.

If the wrap is a sweet core, you can sprinkle it with sugar or dip it in honey and eat it.

And: When you buy frozen spring rolls from the supermarket, you should pay special attention to the temperature of the oil when frying. If the oil temperature is high, the outside will be scorched, and the inside will not melt.

Suggestion: After the oil is heated in the pot (the temperature is not too high), switch to low heat, put the raw spring rolls you bought back into the pot, and then pay attention to turning from time to time to heat both sides of the spring rolls evenly. When the skin of the spring rolls in the pot is yellow, you can increase the heat slightly and fry them.

What I mean is: frozen spring rolls are mainly cooked in warm oil, and then the skin is fried yellow, and it is fried all at once, only the skin is not cooked.

Their good professionalism.

I have a bit of low self-esteem.

But I believe I can overcome them with my experience!

First put oil in the pot, first heat the oil, and put it in the oil with the chopsticks head, if the chopsticks head has small bubbles.

That means that the oil temperature is five or six, which is the best time to fry it, and then put the spring rolls in.

Remember. You can't blow it up with a big fire.

If you open a large fire to fry.

It will make the outer skin black.

The phenomenon of unfamiliarity in the heart, open a small fire and slowly explode.

until golden. It can be removed.

Edible. This has been practiced many times. I trust my experience. Yes!

In most cases, fried spring rolls are relatively easy to cook, and you don't need to fry them for too long, otherwise the color of the spring rolls will become very yellow and the taste will deteriorate. So do you fry spring rolls over high or low heat? Let's take a closer look!

Fry for 6-8 minutes.

Quick-frozen semi-finished products need to be slightly thawed indoors, without being particularly soft, and the frozen layer can be taken out for 15-20 minutes. Then put it in the pot and fry it in oil for about 8 minutes, and the surface of the spring rolls will become golden brown and crispy, and the taste will be super good.

Fried spring rolls is an authentic Shandong dish, everyone in Jiaodong area will do, with the improvement of living standards, the fried spring rolls that can only be eaten on festivals in the past have entered the daily life of the people and are deeply liked by everyone. Fried spring rolls have not only the nutrition of pasta, but also the nutrition of vegetables and meat, so everyone can eat more for daily health care.

Moderate, neither too small to be fried, nor too big to be fried.

Mainly use a small fire, but not too small, the fire is too big, the spring rolls are easy to break, the inside is not easy to cook, too small and easy to disperse, so the heat should be mastered by yourself.

How to do it: First, drain the oil. The oil is boiled to 50% hot, and the spring rolls are put in (when the quick freeze is frozen, it does not need to be thawed directly).

Low heat, turn over. After putting in the spring rolls, turn down the heat and turn it from time to time to make sure that the heat is evenly heated.

High heat, bring to a boil. When the skin of the spring rolls starts to turn yellow, you can increase the heat and fry them until they are fully cooked.

Ingredients: 15 pieces of spring roll wrapper, 150 grams of spring roll filling, 25 grams of flour, peanut oil.

500 (about 40 grams).

1. Put the flour in a bowl and add water to make a thin paste.

2. Divide the spring roll filling into fifteen parts, put them in the middle of the spring roll skin, start with four breads, grow into a long strip of 2 inches and 5 minutes wide, and smear the flour paste at the closing place to stick it firmly, that is, it will become a raw spring roll.

3. Sit in a frying pan, pour peanut oil, burn until it is 60% hot, put in the raw spring rolls, fry them until golden brown, remove them, control the oil, and put them on the plate.

4. Add water to the flour and mix well, then add refined salt and moisten it by hand for half an hour. Heat the pan and wipe it clean, grab the water surface with your hands, put it into the pan again and again, and hang it into a spring roll wrapper.

Is it hot or cold oil to fry spring rolls.

When frying fried spring rolls, we should still try to choose hot oil is better, it is better to add fried spring rolls when it is hot, and peanut oil must be used when frying spring rolls, which is the best choice. Mainly because of the unsaturated fatty acids in peanut oil.

It is relatively stable, so it is not easy to decompose and deform after frying, which can avoid the production of harmful substances that affect our health, and at the same time, peanut oil has a unique fragrance of peanuts, so that the fried things taste undoubtedly the best.

Ingredients [raw materials] 15 spring roll skins, half a carrot, 8 shiitake mushrooms, 20 grams of fungus, 100 grams of lean pork, 3 slices of ginger.

Excipients] 1 teaspoon salt, 1 teaspoon soy sauce, half a teaspoon sugar, 1 teaspoon starch, 1 4 teaspoons pepper, appropriate amount of cooking oil.

Method 1: Soak shiitake mushrooms and fungus in water in advance;

2. Peel and wash the carrot and cut it into shreds, shred the mushrooms and fungus respectively, cut the lean meat into shreds, and mince the ginger;

3. Add salt, soy sauce, sugar, starch and cooking oil to the shredded meat, stir well and marinate for 10 minutes;

4. Heat cooking oil in a pot, stir-fry minced ginger until fragrant, and add the marinated shredded meat;

5. After stir-frying the shredded meat for a while, add the shredded mushrooms and shredded fungus and stir-fry together;

6. Add shredded carrots, stir-fry and add an appropriate amount of salt, sugar, soy sauce and pepper;

7. After stir-frying evenly, put it out and let it cool;

8. Take a spring roll wrapper and put it on with the cool filling;

9. After rolling up, smear the sealing with flour and wrap it, and make all the spring rolls in turn;

10. Pour oil into the pot, boil until it is hot, put in the spring rolls and fry them;

11. Fry the spring rolls until golden brown, remove and drain the oil before serving.

After cleaning the pork, cut it into thin slices against the grain, and then cut it into shreds.

Put the shredded meat into a bowl, add half a spoon of cooking wine, 2 tablespoons of light soy sauce, and a small half spoon of salt, and stir well.

Clean the leek, cut it into small pieces, clean the green garlic leaves, open the slices, and cut them into long strips; Cut the chives into small pieces and the carrots into shreds.

In a large bowl, add the chopped leeks, shredded carrots and green garlic leaves, add a little oil and salt to taste, and stir well.

Take a spring roll wrapper and brush it with a layer of egg wash or water around the perimeter.

Add a little chive, shredded carrot and green garlic leaves, then put a little shredded meat in the middle, and then brush a little water around the spring roll skin to wrap the spring roll skin.

1.Clean the cabbage and shiitake mushrooms and cut them into thin strips, but it's best not to cut them too finely. If it's too fine, it's easy to break during the stir-frying.

Then heat the pot and pour in the oil, then pour the shredded meat into the pot and stir-fry, after stir-frying, you can put the mushrooms into the pot, and fry the mushrooms for a while to thoroughly fry them. If not fried.

2.Tear the spring roll wrapper off the spring roll wrapper pile little by little, and then take an appropriate amount of spring roll filling and wrap it in the spring roll. Then we wrap the stuffing in with a flanking hand, and be sure to wrap it firmly. After wrapping.

3.Pour plenty of oil into the pan and bring the oil to a boil, then gently slide the spring rolls into the pan from the sides without breaking their shape.

Cabbage, shiitake mushrooms, bamboo shoots, carrots, minced meat, green onions, ginger. (I originally wanted to make vegetarian spring rolls, but there were no bean sprouts in the supermarket today, so I naturally made cabbage and shredded meat).

Cut and cut, chop and chop, this process will not be repeated, anyway, it is all kinds of shredding, dicing, and mincing. It stands to reason that it should be shredded meat, but it can't be lazy, so I bought the meat filling directly.

Put salt, monosodium glutamate and sesame oil in the minced meat, stir in the same direction, and mix well.

Pour oil into the pan, and when the oil is slightly hot, pour the meat filling into it and stir-fry.

Then in order: diced bamboo shoots, diced shiitake mushrooms, chopped green onion and ginger.

Stir-fry vigorously over a slight heat, and don't stop!!

Shredded cabbage in the pot! I cut 1 4 cabbage, it looks like a lot, in fact, as soon as the cabbage is fried, the water evaporates and it is gone.

As soon as the cabbage comes out of the soup, there are not so much. In fact, it's only half a pot!

It's almost cooked, add a little water starch to thicken and thicken the soup to make it thicker.

Put it aside for later use, vegetarian spring rolls can be stuffed with raw vegetables, and the meat stuffing should be cooked first, otherwise it will be difficult to cook it for a short time when it will be fried in the pan!

Spring roll wrapper, this one bought in a fresh food supermarket! You can also do it at home, but it's really troublesome to mix noodles, brand, and master the heat, so let's buy ready-made ones directly!

Because it's very thin, be careful when tearing it!

It's thin, a little transparent, and it shouldn't have much moisture. But it's not hard, it's a bit like Shandong's pancakes!

Flatten the wrappers and place the filling in the lower center. Don't be too little, otherwise it won't taste good if you eat it with skin in your mouth!

Roll from the bottom up, roll up, roll! Then fold the ends in. In fact, this is how the burritos in the north come from, so as not to expose the filling.

<> then continue to roll until there is one edge left at the end. You can stick it with a little egg white on the edges.

<> doesn't look great! Then just repeat the work, and in a short time you will be able to wrap up a lot.

<> from the side, being able to do this is already half of the success!

Pour oil into the pot, in fact, it is best to use a pan, you can put a few more. The oil temperature is slightly hot, just low heat. Put the wrapped spring rolls in.

Fry <> until lightly browned, turn over, continue to fry the other side, and then turn it over again, and fry twice at a time.

It's all golden and ready to come out, and it's really tempting to look at this color.

Pour a little sauce, vinegar and soy sauce mixture, but it is usually delicious without seasoning.

It's really crunchy, fragrant, and delicious, and you can really taste the taste of spring! Anyway, my wife is very happy, do you want to make a fried spring roll tonight?

1.Prepare spring roll wrapper material. 2 eggs, 30 grams of water, 10 grams of starch, 5 grams of salt. In a large bowl, mix all the ingredients together and stir well. Make an egg wash.

2.Make spring roll wrappers. Add a tablespoon of vegetable oil to a tin pan and heat the pan over high heat, then switch to low heat!

Pour the egg mixture into the pot with a large spoon and quickly spread it evenly on the bottom of the pan with a spatula or wooden spatula, so that the egg mixture is as round as possible. When the surface of the egg liquid solidifies and turns yellow, turn it over and heat the other side, and turn off the heat after a little heat. Take it out and put it away, repeat a few sheets, and the spring roll wrapper is ready.

3.Make lean minced meat. Ingredients: 50 grams of lean pork, 20 grams of leeks, carrots, onions, green onions, ginger and garlic.

Cut the lean pork into thin strips, then add carrots, onions, green onions, ginger and garlic to chop, put it in the pot and fry until it is seven ripe, then put in the leeks cut into segments, put them together and fry together, put in monosodium glutamate and sesame oil when it is about to be cooked, fry it into a thick paste, and the lean meat filling is made.

4.Roll spring rolls. Take a spring roll wrapper, evenly place the fried lean meat filling on top and spread it flat, stack the two ends well, and roll it into a pillow shape.

5.Fried spring rolls. Put oil in the pot and boil until 7 8 ripe (about 180 degrees), put the rolled spring rolls in the pot, fry them for 3 5 minutes until golden brown, remove them, filter out the remaining oil, and then serve on a plate.

Ingredients: 50g bamboo shoots, 2 eggs, 100g pork, 50g carrots, 50g shiitake mushrooms, 50g cabbage;

Accessories: 50g of shrimp skin, 15 pieces of spring roll skin, appropriate amount of sand tea sauce, appropriate amount of chicken essence, appropriate amount of salt Fried spring rolls 1 Cut bamboo shoots, cabbage, and shiitake mushrooms into shreds, and extract carrots into shreds.

2. Spread the eggs into egg skins and cut into shreds.

3. Cut the pork into shreds and grasp well with light soy sauce and cornstarch. Heat the oil pan, add the shredded pork and stir-fry for later use.

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4. Heat the oil, add the shrimp skin and stir-fry until fragrant. Add shredded bamboo shoots, shredded carrots, shredded cabbage, shredded egg skin and stir-fry, add an appropriate amount of chicken essence, salt, sand tea sauce, and sugar to stir-fry, stir-fry the fried shredded meat, add an appropriate amount of water starch to thicken, and the filling of the spring rolls is fried.

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5. Add an appropriate amount of brown sugar and white sugar to boil, add cornstarch and cook into a sweet sauce; Add coriander, tomato paste, and a little sugar to the garlic sauce and mix well to make a dipping sauce, heat the peanut butter with boiling water and mix thoroughly, and the sauce for the spring rolls is OK.

6. Roll the filling into a pillow shape with a thin layer of cooked dough.

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7Put the oil into the pot, boil until it is six or seven hot, put in the spring rolls, fry until golden brown, remove and put on a plate.

8. Golden color, fragrant, salty and crispy.

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Soak the fungus in water in advance and chop it into fine pieces or filaments. Pinch off the bean sprouts, wash and control the water. Peel and wash the carrots and cut them into shreds, cut the lean meat into shreds, and mince the green onions.

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Add light soy sauce, starch and cooking oil to the shredded meat.

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Heat cooking oil in a pan, add the marinated shredded pork, stir-fry the raw meat, and add some light soy sauce <>

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Add the fungus and shredded carrots.

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Stir-fry and add the bean sprouts.

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Serve and let cool. Please click Enter a description.

Stir well and form a paste.

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Once rolled up, coat the seal with batter and wrap it.

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Make all the spring rolls in turn.

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Fry the spring rolls until golden brown.

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Drain and serve.

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Spring rolls can be bought in your favorite flavors, and today we use vegetarian spring rolls; Add an appropriate amount of cooking oil to the pot;

Bring the cooking oil in the pot to a boil, and when the oil temperature rises, you can put the spring rolls into the pot; If the oil temperature is not enough, it will, there will be no ripples;

If the oil in the pot is warm enough, put the spring rolls into the pot, and the oil near the spring rolls will be like waves;

When the oil temperature in the pot is suitable, you can fry more spring rolls together; When putting it in the pot, you should be careful to clip it to avoid the spring roll skin from falling apart;

If the spring roll wrapper accidentally falls apart when it is put into the pot, you can use chopsticks to immediately clamp the spring roll wrapper again, fry it, and then let it go;

When the spring rolls in the pot are fried until the surface is golden brown and floats to the surface of the oil, the spring rolls are fried.