Taste The Fresh Spring Buds-hot Noodle Spring Rolls

Name: Taste The Fresh Spring Buds-hot Noodle Spring Rolls
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 80g boiling water; 1/2 bowl Shimizu; 80g pork; 1/2 root carrot; A green pepper; 35g Bean sprouts; 3 sheets Bean curd; 1 teaspoon salt; 1 teaspoon Soy sauce; 1 tablespoon Peanut oil; 1 tablespoon Cooking Wine; 2g starch

by salila

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The Spring Festival can be said to be the most important festival in my country. The Spring Festival has been passed down for thousands of years, and the festival culture is very strong. The Spring Festival can best reflect our country's food culture. Each place has its own characteristics. In northern my country, there is a custom of eating spring rolls during the Spring Festival. Eating spring rolls is also very particular. Wrap the vegetables and eat them from beginning to end, which is called "there is a head and a tail", which means auspicious. When eating spring rolls, the whole family sits together, puts the baked spring cakes in a steamer, and picks them up as they eat, in order to eat them warmly. Today is the beginning of spring, and it is also the last day of the Spring Festival holiday. I will make some spring rolls to celebrate the arrival of spring.

Taste The Fresh Spring Buds-hot Noodle Spring Rolls

1. Boil a pot of boiling water first. Put flour in the cooking bowl, pour boiling water while stirring with chopsticks. Add about 1/2 of the water and continue to stir with chopsticks.

Taste The Fresh Spring Buds-hot Noodle Spring Rolls recipe

2. Knead into a dough and wake up for ten minutes. At this time, the surface of the dough is relatively rough, it doesn't matter. Knead into a dough and wake up for ten minutes. At this time, the surface of the dough is relatively rough, it doesn't matter.

3. Roll the dough into long strips and divide it into pieces.

4. Slightly roll the dough into a round dough, take a round dough and brush a layer of corn oil on the surface, and put a round dough on top. Use a rolling pin to roll up, down, left, and right from the middle. The thinner the roll, the better.

5. Boil the water in the steamer, put the rolled noodles in the steamer, and steam for five minutes on high heat.

6. Cut carrots and green peppers into thin strips, wash bean sprouts to remove roots, and cut tofu skin into thin strips, and blanch them in boiling water.

7. Cut the pork into thin strips, add cooking wine soy sauce and a little peanut oil to marinate for five minutes.

8. Put a tablespoon of peanut oil in a hot pot of cold oil, add pork shreds and stir fry. After the pork shreds change color, put it out for later use.

9. Leave the bottom oil of the fried shredded pork in the pan, put a little green onion in the pan, add the carrots and stir-fry, and add the bean sprouts when the carrot shreds become soft.

10. Add green peppers and stir-fry for one minute, add the fried pork shreds, add salt and a little light soy sauce and stir-fry quickly and evenly. Sheng out and set aside.

11. Take out the steamed spring roll wrappers, and tear apart the two stacked spring roll wrappers.

12. Put the fried vegetables in the middle, roll it up, and eat.

Tips:
Stir-fry is in order. Carrots that can be hard to cook are fried first, bean sprouts that are easy to cook, and green peppers are put later.