Have you ever eaten spring rolls with a crispy outer shell and a meltingly soft filling? Just adding salt makes them incredibly flavorful.
Ingredients: 100g bamboo shoots, 6 shiitake mushrooms, 150g chives. 300g cabbage, 150g pork mince, 3 spoons of starch, 250g spring roll wrappers.
Steps:
1, Cut the bamboo shoots into boiling water for 5 minutes to remove the bitterness and remove oxalic acid. Cut the bamboo shoots into strips, shiitake mushrooms into slices, chives into segments, and cabbage into strips.
2, Heat vegetable oil in a pot, stir-fry the pork mince until it exudes oil, add wine to remove the fishy smell, add the bamboo shoots, shiitake mushrooms to fragrant. Then add the cabbage to soften, then add the chives to soften, season with salt, stir-fry until evenly cooked, add one bowl of water, cover the lid, medium heat, cook all the ingredients until they are tender, when the soup is not much left, add 3 spoons of starch mixed with half a bowl of water into the pot to thicken the sauce, the sauce can be cooked a little thicker, not too thin, too thin will leak when frying, when the spoon in the bottom of the pot can draw lines, the dish is slowly pulled out, put the filling down and cool, then you can wrap it.
3, Take a spring roll wrapper, use two chopsticks to put the filling on the side closest to you, first use your side of the skin to wrap the filling, then fold the left and right sides of the skin inward, always do not press the filling, grasp the two hands, wrap the filling into a long square shape, then roll forward, finally use the filling of the spring roll to coat the spring roll skin, so it sticks, look at left and right, look at up and down all neat, it will not leak when frying.
4, The oil has bubbles when you insert a chopstick, you can take it up to fry, use medium heat to fry. Fry one side until it sets, then flip it over for the second side to fry well. Because the meat filling is cooked, you only need to fry the outer skin until it is crispy.
5, Pour in a little vinegar, dip it, the outer skin is crispy, the inside filling is immediately melted, full of freshness and none of the greasy feeling. You can pair it with a bowl of porridge for breakfast, or as a snack or tea point.
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