Fried Spring Rolls
1.
Plain flour, a little salt, and oil.
2.
Ordinary flour is thinner (but thicker than paste), add a little salt and oil.
3.
Stir vigorously in one direction, and after it is thoroughly evenly mixed, wake up for about 2 hours.
4.
Heat the pan (not too hot, medium temperature is fine). You don't need to put the oil in the pan. Remove the pan from the fire. Use a brush to dip the batter on the pan.
5.
Then put the pot back on the fire, wait until the color turns white, it is cooked, just lift it.
6.
When brushing the pan, the batter should not be too thin or too thick. If it is too thin, the skin will become brittle after it is cooked, and it will not be good for filling. If it is too thick, of course it will not taste good. The first and second photos may not be well spread, just try a few photos to get the heat.
7.
Longkou mung bean vermicelli.
8.
Soak in water in advance.
9.
Soak the mushrooms in water in advance.
10.
Chop the soaked vermicelli, and chop the shiitake mushrooms for later use.
11.
Appropriate amount of cabbage.
12.
After washing, blanch the cabbage until it is cooked (not blanched, mainly to remove the green flavor), chop the cabbage, squeeze the excess water and set aside.
13.
Chop the pork, put the above-mentioned side dishes into a bowl, add a little sesame oil, and mix well to form a filling.
14.
Spread the spring cake crust on the chopping board and add the spring roll filling.
15.
The bag is long and flat, and the sealing part is glued with thin batter and sealed tightly.
16.
Pour peanut oil into the wok and wait until the oil is 60% hot.
17.
When the oil is 60% hot, put the spring rolls in a pot and fry them over medium heat.
18.
Fry until golden brown on both sides.
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