Welcoming The Spring Festival-fried Spring Rolls (including Spring Roll Wrappers)
1.
Take a stainless steel basin and pour low-gluten flour.
2.
Add table salt.
3.
Add an egg.
4.
Slowly add an appropriate amount of water, and stir evenly with a whisk while adding water.
5.
The amount of water can be controlled between 220 grams and 225 grams. All the ingredients must be fully mixed and the flour is not granular.
6.
Lift the whisk, and see that the batter is dripping continuously.
7.
Put the batter aside and wake up for about ten minutes. At this time, take out the pan and the batter bowl.
8.
Pour the batter into the white batter bowl.
9.
Plug in the power, the red indicator light of the pan will light up and begin to warm up.
10.
It only takes about 20 seconds to place your hand on the pancake pan and feel the warmth, and you can start making the spring roll wrappers. Press the curved side of the pancake pan back down into the batter bowl.
11.
Quickly lift the batter pan and turn it over. There is already a layer of round dough on the curved surface.
12.
Seeing that the dough crust has been lifted, it means that the pancake is ready and ready to be taken off.
13.
You can tear off a whole piece of dough with your hand gently along the edge and place it on a plate. You can make many spring rolls in turn.
14.
The prepared spring rolls are thin and flexible, and each piece will not stick together.
15.
Wash the pork tenderloin, drain the water, and cut into shreds.
16.
Add appropriate amount of salt, cooking wine, starch and dark soy sauce for seasoning preparation.
17.
Wash the carrots, shiitake mushrooms and green onions and cut into shreds.
18.
Pour a small amount of salad oil in the oil pan after it is 70% to 80% hot.
19.
Pour the marinated shredded pork and stir-fry quickly.
20.
The shredded pork turns white and can be served on a plate for later use.
21.
Heat the oil pan again to 70% to 80% hot and pour a small amount of salad oil.
22.
Pour in the shredded carrots, green onions and shiitake mushrooms.
23.
Add a small amount of salt to taste.
24.
, Pour in the previously fried shredded pork and continue to stir-fry.
25.
Stir-fry the stuffing until soft and ready to serve.
26.
Take a piece of spring roll wrapper and spread it flat on the chopping board.
27.
Use chopsticks to place a little filling on the bottom quarter of the spring roll wrapper.
28.
Gently roll up the lower side crust to cover the filling.
29.
Continue to roll after tightening.
30.
Roll the spring roll wrappers on both sides toward the middle.
31.
Continue to roll.
32.
Prepare a small plate of starch water, mix thoroughly, dip your fingers in it, and wipe it on the end of the dough.
33.
Finally, roll up the whole spring roll skin. Because it is dipped in starch water, the spring rolls can be bonded together well and will not fall apart. One spring roll is ready.
34.
The prepared spring rolls are neatly coded and placed on a tray for later use.
35.
Pour some salad oil in the pot, because it is fried, so pour more oil.
36.
Put the spring rolls in the oil pan when it is 70% to 80% hot.
37.
Use chopsticks to help turn the spring rolls. Change the fire to medium heat. Slowly deep-fry the spring rolls until golden brown. The shell will become brittle and hard. After draining the oil, you can eat it out of the pot.
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