Shanghai Spring rolls

2024-05-19 15:01:47 1715

There are two Dim sum on the dinner table of Shanghai people. The sweet one is Babaofan (Rice pudding with eight-delicious ingredients), and the salty one is Spring rolls< Br>

Details of ingredients

cabbage-leaf 6 pieces
lentinus edodes8 flowers
Winter bamboo shoots1 unit
Shredded meat150g
starch15g
water30g

Technique

difficultySimple
workmanshipFried
tastesalty and savory
timeThree hours

Steps to make Shanghai Spring rolls

1. Add 1 gram of salt to shredded meat, 5g of cooking wine, and 10g of starch. Grab well and set aside.
2. Shred shiitake mushrooms and winter bamboo shoots, set aside.
3. Wash the cabbage thoroughly and shred it.
4. Scoop the oil in a pot, stir fry the shredded meat, and set aside.
5. Scoop a pot of oil, stir fry the shredded shiitake mushrooms and winter bamboo shoots, and set aside.
6. Two pots of oil, stir fry shredded cabbage, stir fry until soft.
7. Add salt, the cabbage will water out. Pour in shredded shiitake mushrooms and winter bamboo shoots, open the lid and cook.
When there is not much water and the cabbage is soft and rotten, pour in shredded meat and stir fry well.
9. Starch water, 15 grams of starch, add 30 grams of water, mix well. Stir fry while pouring in starch water. Depending on the filling situation, not all starch water may be poured in.
10. The filling should be tightly packed, and if it is thick, the heat can be turned off. Take it out and let it cool.
11. The handmade Spring rolls skins bought at the vegetable market are torn apart one by one before wrapping.
12. Place the filling near one end and form a long strip.
13. Fold up as shown in the picture.
14. Finally roll it up, with the closing point facing downwards, and you can apply some starch water to stick it to the closing point.
15. After wrapping everything, deep fry in oil until both sides turn golden brown.