An explanatory essay on the production process of spring rolls, what are the steps required in the p

Spring cakes are thin cakes made of flour and are generally eaten with cabbage.

Ingredients. 30 spring roll wrappers.

Leeks 100-200 grams.

Bean sprouts 100-200 grams.

500 grams of ground pork.

Soy sauce a little.

Method steps.

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

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Add bean sprouts, leeks, minced meat, salt, monosodium glutamate, pepper, powder, a little soy sauce and a little cooking oil and mix well.

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Mix well and leave for 10-20 minutes.

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Add a little flour to water to make a paste, and make it for sealing spring rolls.

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Take a spring roll wrapper, add 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 sides of the spring roll wrapper inward, and then continue to roll the spring roll forward.

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Finally, apply batter to the closure and gently press to make it sticky.

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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.

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end precautions.

Be sure to let it sit for a while after the filling is mixed.

Ordinary spring rolls. Main ingredients] 12 spring roll skins, 200 grams of spiced bean curd, 150 grams of pork, 100 grams of cabbage, 80 grams of carrots, appropriate amount of starch, seasoning, edible oil.

500g, 1 2 tbsp soy sauce, 2 tsp refined salt.

Spring roll. Production process].

1.Wash the spiced beans, remove the leaves of the cabbage, wash the carrots, peel them, and shred them for later use.

2.Wash the pork, shred it, 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 a pot and heat it, add shredded pork and stir-fry until it is cooked, and serve.

4.Stir-fry the rest of the filling with residual oil, then add shredded pork and refined salt and stir-fry well, and finally pour in water starch.

Gouchi is the spring roll filling.

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

Tip]: Use egg whites to seal the wrapped spring rolls.

Each family served him with a dish. In order to live up to the love of the people, Zheng Chenggong sandwiched each family's vegetables on a baked dough and rolled it up to eat. This gave rise to the later spring rolls.

When the Qingming Festival is approaching, many Hokkien people will make this kind of spring rolls at home, because oysters are one of the materials for this kind of spring rolls, and oysters are the fattest and not fishy during the approaching time of the Qingming Festival.

Main ingredients]: peas, fatty and lean pork, oysters, carrots, sweet potato powder.

Peanuts, sugar.

Tofu skin, squid, green onion, egg, shredded seaweed, oil, salt, and dough (bought on the street and cooked).

Material Handling]:

A total of 12 sheets. Hokkien spring roll wrapping method.

1. After the carrots and peas are shredded, add salt and fry them separately.

2. Fry oysters with oysters, sweet potato powder, eggs, green onions, salt, etc.

After that, pound into pieces about 1 or 4 palms the size of your palm.

3. Cut the squid into rings and stir-fry with salt, and stir-fry the tofu skin with salt. Fatty and lean pork is cut into strips and stir-fried. Stir-fry the stir-fried pork, tofu skin, squid, fried oysters, and shredded carrots.

The shredded peas do not need to be mixed together, and the peas are easy to soften after many stir-frying, and will lose their crisp taste. ）

4. Stir-fry the peanuts until fragrant, put them in a blender and stir them into minced peanuts and add white sugar.

After the above operations, the materials of the spring rolls in southern Fujian are processed, and then the spring rolls can be wrapped according to the steps of the album. There are no specific material requirements for Hokkien spring rolls, and you can prepare the proportion of materials and various foods for the spring rolls according to your personal preference.

The production of spring roll wrappers: pour 1000 grams of flour into the basin, add salt water (1100 grams of water, 10 grams of salt), add while stirring and insert your fingers into the bottom of the basin, and continue to knead vigorously until the batter is thick as paste, strong and elastic, and let it stand for half an hour. Put the pan on medium heat, when the pan is hot, grab the dough with your hands and gently swirl it on the pan, with a diameter of 20 cm, the pie crust is knotted, and take it out to form a spring roll crust.

Tool material: 500 grams of spring cakes.

300 grams of cabbage.

Carrot 1 stalk.

200g shredded tofu.

Mung bean sprouts 140 grams.

50 grams of dried shiitake mushrooms.

Pork 150 grams.

Leeks 50 grams.

Table salt 4 grams.

MSG 2 grams.

Vegetable oil to taste. How it works:

Cut the cabbage, carrots and pork into shreds, soak the mushrooms and cut them into shreds for later use, then add vegetable oil to the pot and pour in the shredded pork and the shiitake mushrooms in the water, add 2 grams of salt, put them on a plate and set aside, and finally start another pot, fry the shredded carrots after the oil is hot. ，02

Add shredded cabbage and continue to stir-fry and add 2 grams of salt and monosodium glutamate, take a large bowl upside down a plate, and put the fried carrots and cabbage in. Once the water is boiling, pour in the mung bean sprouts and blanch the water.

After scooping up the mung bean sprouts, pour them into the leek fire and blanch them, fry the shredded tofu and put them on the plate, so far, all the fillings are fried, take a spring roll skin, put in the appropriate amount of stuffing in a clean dish, and spread it well.

From one end of the filling, roll up the spring cake crust, fold the left and right ends into a pillow shape, pick it up and eat it immediately, or fry it again to make it more fragrant.

An introduction to common methods of explanation in the expository text.

There are many ways to explain things and facts, and the main methods of explanation commonly used in expository essays are as follows.

Definition: Also known as definition. Sometimes, in order to highlight the main content and main problems of things, things are often defined in concise and concise words, so that the reader has a clear idea of the object being explained.

For example, in the article "Coordination Method", the author uses the defined explanatory method to define the coordination method: "The coordination method is a mathematical method for arranging the work process. "The language is concise, to the point, and to the point.

Numerical illustration: also called column numbers. Sometimes, in order to explain the characteristics of things quantitatively, some numbers are often used to explain them accurately and scientifically.

For example, the text in the article "The Dead Sea Does Not Die" illustrates the length, width, and depth of the Dead Sea. In the article "The Majestic Great Hall of the People", a series of figures are also used to illustrate that the solemn Great Hall of the People is one of the most magnificent buildings in the capital.

Comparative Illustration: Also known as comparison. In order to illustrate something abstract or something that is relatively unfamiliar to people, comparing it with something concrete or familiar to everyone can often enhance the effect of explaining things.

For example, in the article "The Majestic Great Hall of the People", in order to illustrate the floor area of the banquet hall, the author uses the method of comparison: "The banquet hall with 5,000 seats is a different scene. With an area of 7,000 square meters, it is larger than a football field, and the elaborate design is rare.

Figurative illustration: also called analogy. Using well-known things as metaphors can make the things to be explained concrete and vivid, and help people understand the characteristics of the things being explained.

For example, at the beginning of the article "Chinese Stone Arch Bridge", it is written: "The piers of the stone arch bridge are arc-shaped, like rainbows. This analogy captures the character of a stone arch bridge at once.

Illustrative Method: Also known as an example. It is to use the method of enumerating facts to explain more complex things or abstract things concretely, clearly, and easily understandable.

For example, in the article "Marching to the Desert", he cites the successful cases of desertification control in the desert areas of Xinjiang and Inner Mongolia, showing that "the desert can be conquered".

Classification method: also called sub-category. To explain the characteristics of things, it is often difficult to explain them from one side, and things can be divided into several categories according to the similarities and differences in their shape, nature, cause, function, and other attributes, and then explain them one by one according to the categories.

In the use of the categorical method, it is necessary to explain different aspects of things and things separately according to certain standards.

Citation: also known as citation. Quoting some literature, poems, sayings, and famous quotes can make the explanation more convincing. For example, the article "Chinese Stone Arch Bridge" quotes the words of Zhang Jiazhen in the Tang Dynasty, showing that the design and construction of the Zhaozhou Bridge are ingenious.

Share an easy-to-use, nutritious and delicious spring roll. The steamed spring roll skin does not need to be folded or fried, and it can be eaten in one roll, and it is delicious and not on fire.

Sauce fragrant spring cake Ingredients:

Flour, water, leeks, ham sausage, white radish, vegetable oil, salt, sand tea sauce.

1.Mix 200g of flour with 1g of salt.

2.Slowly pour 100g of water into the flour and stir the flour into a flocculent shape with chopsticks while pouring the water.

3.Then knead into a smooth dough.

4.Cover with plastic wrap and let loose for about 10 minutes.

5.Divide the dough evenly into 16 balls, each about 17g.

6.Flatten the balls and roll them out into a uniform size round dough.

7.Fold the dough and brush an appropriate amount of vegetable oil between each dough; I divided it into two parts, and 8 sheets of dough were stacked on top of each other.

8.Use a rolling pin to roll the dough back and forth into thin sheets; The size of the dough depends on individual needs.

9.Put a steaming cloth on the steamer, put in the rolled spring roll skin, pot it with cold water, and steam it for about 10 minutes after the water boils.

10.Prepare other ingredients: wash and cut the leeks into sections; Shredded ham; Grash the white radish, add an appropriate amount of salt, stir well, and marinate for a few minutes.

11.Heat a wok and add an appropriate amount of vegetable oil.

12.Add shredded ham, shredded white radish, and chives in turn and stir-fry until cooked.

13.After the vegetables are cooked, turn off the heat and serve; Remove the spring roll skin, let it cool slightly, and uncover it one by one.

14.Spread the spring roll skin with an appropriate amount of sand tea sauce.

15.Roll the vegetables and serve.

Tips: 1. Shacha sauce has a salty taste, and you don't need to adjust salt to fry vegetables.

2. The taste can be adjusted according to personal taste; You can also change the vegetables to your favorite.

Spring rolls are the traditional food of the Han nationality in China. Especially in Jiangsu and Zhejiang, you can eat a lot of delicious food during the Spring Festival. There is a folk proverb called "a roll can't make spring", that is, spring rolls must be eaten in spring, which is a good omen for the Spring Festival and a new starting point for the new year.

In the spring, everything recovers, and the wild plants in the fields begin to grow. Authentic spring rolls are made by stir-frying wild vegetables in the field with the dough on the outside. They are crispy and fragrant to eat, tender on the outside, and a rare delicacy in spring.

Spring is a good time to eat young leeks. The first crop of leeks is the best filling for spring rolls. Whether it's leek meat stuffing or leek egg filling, the spring rolls made are the favorite food for children and the elderly. Below I will introduce the practice of ordinary spring rolls:

1.Mix the fillers. The first crop is young leeks, carrots, vermicelli and eggs. Cut the leeks into 2 mm lengths, the carrots into short strips, and the scrambled eggs and soaked vermicelli into 2 mm lengths. Mix well with salt and allspice.

2.Make the dough. Knead the dough with warm water, and the time to make the dough should be sufficient, so that the rolled dough has the ability to cook, and the spring rolls will be wrapped in a flat garden shape.

3.Deep-fry. Fry for 2-3 minutes over medium heat and remove. When the oil temperature reaches 70%, put it in the spring rolls and fry it again. The fried spring rolls are golden in color and tender on the outside.

There is another way to do it:

Spring rolls with shepherd's cabbage. Prepare the ingredients:

Two eggs, 200 grams of flour, 100 grams of water, 200 grams of camellia, 100 grams of pork, 3 grams of salt, 1 gram of chicken essence, a little vegetable oil and sesame oil.

Cooking steps: Pour water into the flour, stir into a flocculent shape, knead the smooth dough by hand, take it out after 30 minutes of proofing, continue to knead evenly, and let it rise for another 10 minutes.

Peel and remove the yellow leaves of the shepherd's cabbage, clean it, cut it into small pieces for later use, beat the eggs and stir them into a uniform egg mixture for later use.

Choose pork on the nape of the neck, clean it, and cut it into cubes for later use.

Pour the oil into the pan, heat to 40%, pour the egg mixture into the pan and fry until cooked. Remove and cut into slices for later use.

Leave oil at the bottom of the pot, stir-fry the meat, stir-fry the shepherd's cabbage, add salt and chicken essence, and fry the eggs well.

Finally, add a few drops of sesame oil and stir, and you can get out of the pot.

I hope you find this helpful.

The steps of making spring rolls are to first make a spring roll skin, then brush a layer of sauce on top of the spring roll skin, then put the cut seasoning and materials into the spring roll skin, and finally wrap the spring roll skin, and then brush a layer of dipping sauce, so that the spring roll is made.

First of all, you should mix the dough, then knead it into a dough and let it stand for more than an hour, and finally knead it into long strips, brush the oil from the pot, roll it into a dough, and then put some vegetable oil on top to add some vegetables and heat it in the pot, so that it is very soft.

Prepare the spring roll wrapper, wrap the bean paste in the spring roll, then wrap the skin, press the lace, put it in the oil pan and fry it until golden brown and crispy, and remove it.

The first thing is to mix the noodles first, add some hot water to the noodles, then stir them with chopsticks, and finally wake up the noodles for half an hour, then knead the noodles into long strips, and finally roll out the dough cakes, and then put some calls on them and put them in the pot to make pancakes.

Here's how:30 spring roll wrappers.

Leeks 100-200 grams.

Bean sprouts 100-200 grams.

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.