Spring Rolls
1.
Prepare the required materials. (Soak mushrooms and fungus in advance to soften)
2.
Carrots and shag are peeled, washed and cut into shreds, shiitake mushrooms and fungus are soaked and cut into shreds, lean meat is shredded, and ginger is cut into froth
3.
Add salt, soy sauce, cooking oil, sugar, cornstarch to the pork shreds, then mix well and marinate for 10 minutes
4.
Add vegetable oil to the pot to heat up, add ginger foam and stir fry it
5.
Then add the marinated lean pork
6.
Stir-fry for a while, add shiitake mushrooms and shredded fungus
7.
Stir-fry for 2 minutes, add carrots and shagosi and stir-fry
8.
Add appropriate amount of salt and sugar
9.
Add a little soy sauce
10.
Add a little pepper, then stir-fry evenly, serve and let cool
11.
Take a piece of spring roll wrapper
12.
Put a little bit of cold spring rolls
13.
Then roll up
14.
Fold the two sides again
15.
Spread roux on the seal and wrap it
16.
Do all of them one by one
17.
Add oil to the pot and cook for 70% heat
18.
Put in the spring roll wrappers and deep fry
19.
Fry until golden brown
20.
Finally, pick up the spring rolls, drain the oil, and eat
Tips:
The roux is made into a paste with flour and a little water. The spring rolls must not be exposed when they are wrapped, so as not to burst the pot during frying.
