Foodabc Festival food customs Beginning of Spring

[Ningbo] Fresh Shrimp Spring rolls

2024-09-14 02:59:03 556

Traditional Spring rolls skins are made of slightly thick batter. Generally, in the market, there is a small stool, a handful of dough, and a small stove. The vendor plays with the dough in their palm and no matter how they shake it, it will not fall off. The dough is shaken by the edge of the pot for a moment, and then quickly wiped and pulled at the bottom of the pot to spread out a thin round cake skin like a cicada's wing. The production of Spring rolls skin requires the proportion of water, the time of making noodles, and the production skills. So it is difficult to make high-quality Spring rolls leather at home. In fact, my mother in my hometown will also make Spring rolls leather during the Spring Festival every year, but the taste of Spring rolls leather made at home is slightly worse than that bought at home. Today, I would like to share with you the homemade family Spring rolls skin. As long as you have patience, the face is thin enough to roll, and the taste is not bad.

Details of ingredients

flour150g
warm water85g
salt2g
Cooking winea little
Pepper powdera little
egg-white1 unit
Shrimp 100g
salta little
Ginger Juicea little
Pig fat meat50g
Scallion flowera little

Technique

difficultybeginner
workmanshipFried
tastesalty and savory
timeHalf an hour

Steps to make [Ningbo] Fresh Shrimp Spring rolls

Mix flour, warm water, and 2g of salt evenly and knead into a smooth dough for about 20 minutes.
2. Remove the shell and shrimp line from the shrimp and clean it thoroughly.
3. Cut the shrimp into two pieces from the back, and cut the pork fat into thin strips.
4. Add cooking wine, ginger juice, pepper, salt, and egg white to the shrimp, stir well, and finally add pork fat, shredded meat, and chopped scallions. Mix well and refrigerate in the refrigerator for later use.
5. Cut the good dough into dumpling skin sized cubes.
6. Take a pill and flatten it, then apply a layer of oil.
7. Cover it with another mask.
Roll it into thin sheets, the thinner the better.
9. Steam in a hot water pot while rolling out a layer of dough.
10. Steam for about a minute until the next dough has been rolled out. Continue steaming in the steamer and so on until the last dough is rolled out, then continue steaming for about another minute.
11. Take out the steamed dough and carefully tear it open one by one. Very thin. (It can be even thinner)
12. Take a piece of dough and add an appropriate amount of filling. Apply a circle of egg white from the filling around the dough to bond it together.
13. Fold both sides in half and roll them up.
14. Make all Spring rolls in turn.
15. Fry in a 70% hot oil pan until golden brown and remove.
16. The outer skin is crispy and the filling is juicy and delicious.