Main Ingredients
Spring Roll Skin
16 Sheets
Yellow Fish
4 Strips
Side Ingredients
Oil
Amount
Salt
Moderate
Capsicum
Amount
Starch
Moderate
Pepper
Moderate
Material Wine
Moderate
Ginger
Moderate
Steps
1. Clean small yellowtail
2. Cut off the head, cut off the belly
3. Slit it in with a knife along the side
4. Against the middle of the fish bone, remove half of the fillet
5. This is 4 fish out of 8 pieces of meat
6. Add wine
7. Add a little salt
8. Add pepper
9. Add ginger, mix well together, marinate for 20 minutes
10. Shepherd's purse minced
11.
12. Put in the capers with a little salt
13. Add water and boil
14. Pour in the thin gravy, stir-fry until the right thickness into the caper paste
15. Sheng out and spare
16. Take half a piece of the marinated fish, and cut it in half
17. Take a piece of spring roll skin
18. Put 1 small slice of fish in the center
18.
19. Pour a spoonful of caper paste on it
20. Wrap it up carefully
21. Fold 2 sides to the center and then roll it up
22. Put some oil in a pan, heat it up and put in the wrapped spring rolls
23. Fry it until 2 sides are golden brown and then pull it out to soak up the oil
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Recommended Answers (2)
Ingredients used:
Capsicum annuum [图]荠菜200克相克食物
肉馅200g
春卷皮20个
蛋清两个
生抽一茶匙
Salt 4 grams
pepper [picture] pepper a teaspoon
vegetable oil moderate
Recipe Directions:
Shepherd's purse spring rolls practice illustrations 11. shepherd's purse washed, drained water
Shepherd's purse spring rolls practice illustrations 22. shepherd's purse chopped, tossed with a moderate amount of vegetable oil to prevent the emergence of water. Or scalded in boiling water (Beijing called "water fryer a bit"), slightly clenched and then chopped. I did two kinds of: not after blanching directly chopped flavor more fresh
Shepherd's purse spring rolls practice illustrations 33. Meat into the filling into an egg white, soy sauce, salt, pepper mix well
Shepherd's purse spring rolls practice illustrations 44. Meat and shepherd's purse mixed
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Recommended Answers (3)
Springs Rolls with Mustard Greens and Shiitake Mushrooms
Ingredients
Handling Methods
Ingredients
Watered and dried Shiitake Mushrooms, Vermicelli, Diced Salted Pork, Mustard Greens, Sesame Oil, and Salt, as appropriate
Handling Methods
1.Fresh Shepherd's purse is washed and drained and then chopped;
2 dry vermicelli soaked in hot water and chopped, at the same time, the hydrated dried mushrooms and salted meat into diced, salted meat diced into the pot to sauté out the oil;
3. 1, 2 mixed with an appropriate amount of salt and sesame oil, mix well and standby;
4. Flour with the appropriate amount of water to blend into a batter and standby;
5. Spread out the spring roll skin, along the circumference of the uniformly coated with the batter;
6. Spoon the appropriate amount of filling on the skin, evenly spread the spring roll skin rolled up, the two ends of the mouth tightened;
7. Half of the salad oil into the pan, high heat when hot, the spring rolls carefully into it, deep-fried until golden brown can be fished out, drained of oil can be eaten;