Cilantro Rolls
1.
Prepare the ingredients for use.
2.
Wash the coriander and drain the water.
3.
Cut the louver into long sections about five or six centimeters wide.
4.
Then use the knife to cut all two sections in the middle.
5.
The ingredients are ready to be placed on the cutting board.
6.
Lay out the shutters, fold some coriander and put them in the middle of the shutters, with dew leaves on the outside at both ends, for the sake of beauty.
7.
Roll the coriander with venetian leaves.
8.
Take a toothpick through the middle of the blinds
9.
A plate of semi-finished coriander rolls are ready
10.
Pour the oil into the pot and heat it up.
11.
When the oil temperature rises, put the coriander rolls into the pot and fry them several times.
12.
Turn the noodles with chopsticks, and the louver will be fried on both sides.
13.
Drain the fried fennel leaves one by one into the dish, then sprinkle with cumin and salt and pepper.
14.
Garnish the tomato sauce on the venetian rolls, or use a fresh-keeping bag. Squeeze the tomato sauce to a corner of the fresh-keeping bag, cut a small opening with scissors, and squeeze it onto the venetian roll.
15.
Finished picture.
Tips:
When frying the coriander rolls, make sure that the heat is not too high. The coriander leaves will be burnt when the oil temperature is high. At the beginning, put two and try the oil temperature. It is best not to use rapeseed for frying. The temperature of rapeseed oil is relatively sharp. Salad oil or other vegetable oils can be used. When wrapping the coriander rolls for the first time, try to keep the venetian leaves as long as possible and don't cut them too short. You can roll one more to prevent it from falling apart.
