Eating Rolls on The 20th of The First Lunar Month

Eating Rolls on The 20th of The First Lunar Month

1. Recipe 1: 180g ordinary flour, 3g salt, add an egg white and water, the total liquid weight is 444g, and the finished product is 10 skins in 24 pans. After making 5 sheets, some water was added due to the precipitation of flour, about 20 grams. When making the batter, stir vigorously in one direction and add water twice or three times until the batter has no lumps. Let the batter stand until there are no bubbles, and sift it if you are in a hurry. This recipe is only for pans, and the water volume can be adjusted with the crepe maker.

2. Recipe 2: 180g of high-gluten flour for bread, 3g of salt, and 496g of egg white and water. After spreading 5 skins, add 27g of water. The finished product is 12 sheets of 24 pans. This recipe is only for the pan, and the water volume can be adjusted with the spring cake machine.

3. Stir it after adding water in the middle. Use a spoon to mix it along the bottom of the bowl for about a minute. Try not to make the batter too foamy.

4. Cut carrots and lotus roots into thin strips, blanch them in a pot under boiling water, boil bean sprouts and noodles until soft, and cut thin strips of egg skins, fried tofu, crispy pork or roasted pork, and add kelp shreds. Pay special attention to: Chinese leeks and leeks should be put in the bag.

5. Deep-fry a few peppers with 2 tablespoons, remove the peppercorns after deep fry, add the oil into the vegetables and stir well, or put the blanched vegetables in the pan and stir-fry them. Both methods can be used. Put thirteen incense, ginger powder, appropriate amount of salt, and a little soy sauce in the filling.

6. The mixed stuffing is very fragrant after adding the leeks.

7. Brush the pan with oil and heat it on a low heat. Don't brush too much oil, it looks like something like nothing. There is too much oil, so the batter won't hang on the pan. When you turn the pot, the noodles flow.

8. If there is excess batter, use a spatula to gently spread it to the thin area to ensure that the crust is evenly thick. The batter will be slightly less next time.

9. It's almost familiar. The whole process needs to be small! small fire! small fire! Oh also have patience.

10. Seeing that the edges of the pie crust are all wrinkled, it indicates that the pie is baked.

11. Quickly flip the pan and snap the cake where you want to put it.

12. The spread crust is non-sticky and gluten, and the thickness is even.

13. After the pie crust is done, pack the right amount of vegetables.

14. Pack tighter to prevent slack. The bag will loosen when it is loose and fried.

15. First roll it in a circle, then fold both sides, and roll it up.

16. One roll is wrapped.

17. Traditional roll rolls need to be thin and long. Photos 17, 18, and 19 were made by Sister Dongdong in my WeChat group.

18. Traditional roll roll renderings.

19. Traditional roll roll renderings.

20. The stubby shape I made 😂😂😂 will not hurt if you don’t compare them.

21. When eaten, it is fried into a quadrangular prism shape, and the skin is browned. When I'm lazy, I fry it into a triangle shape 😂 I don't want to eat too much oil, I use less oil.

22. This is the traditional approach. The picture here is fried by Sister Dongdong from my WeChat group. It is fried in half a leather bag. The thin crust is filled with fillings. The fried crust is browned and crispy. It is the most delicious.

23. When eating it with Laba vinegar and Laba garlic, the taste is not to mention beautiful.