[How to eat the spring roll filling]_How to eat_How to eat
The fillings of spring rolls can be said to be diverse, and there are a lot of fillings. You can put some ingredients you like, including potatoes, carrots, black fungus, red pepper, etc., of courseYou can add delicious spring rolls, you can say that you can add crab crab meat, you can add crab yellow, and you can also add green beans, duck meat, etc., are all good choices.
How to make the spring roll stuffing is delicious, raw assorted spring roll stuffing: Material: red pepper, black fungus, carrot, potato, pepper, sugar, vinegar, salt amount 1, red pepper, black fungus, carrot, potato washNet cut into shreds.
2. Put the right amount of oil in the pot, first put the red pepper shreds, fungus shreds, and carrot shreds.
3, then pour the potato shreds, stir fry quickly, add the appropriate amount of pepper, sugar, vinegar, salt, etc. Continue to stir fry and taste, then let cool.
Second, crab spring rolls[Main materials]: 200 grams of crab meat, 4 slices of spring cake, 10 grams of sprouts, 1 gram of chrysanthemum petals, crab meat seasoning, 5 grams of condensed milk, 5 grams of cream, 2 grams of salt, 2 grams of white pepper, Vinegar hot sauce, 50 grams of Korean hot sauce, 3 grams of garlic, 8 grams of sprite, 25 grams of Korean vinegar, 12 grams of sugar[Spring roll practice]: 1.
Steam the crabs in a steamer that has been placed in Korean shochu for 7-8 minutes, then take out the meat and remove the meat according to the proportions to complete the crab seasoning and mix well with the crab meat.
Roll the spring cake into a cone shape and complete the vinaigrette seasoning.
Spread some vinegar sauce on the spring cake and stuff 1 into it, and decorate with sprouts and chrysanthemum petals.
[Food Features]: The sweet crab meat wrapped in the good spring cake is the soul of this dish.
Sprouts and chrysanthemum petals make a plate of dishes more novel.
[Tips]: It would be better if you can use the crabs that are abundant in Yongdek, South Korea, because they produce the best crabs in Korea.
It will add local flavor to this dish.
Three, milk-flavored crab willow spring rolls[Main materials]: spring roll skin, egg white, sauce, quick-frozen green beans, quick-frozen crab willow, salt, white pepper, oil[spring roll practice]: 1.
Green beans are frozen with cold hardening.
Quick-frozen crab willows are thawed naturally and cut into small dices.
Add the green beans, crab willow diced, salt and white pepper to the sauce and stir to make the filling.
Add an appropriate amount of filling to each spring roll skin, and then roll it into a long spring roll shape, coated with egg white and sticky on the edges.
Heat the oil in the pan over medium heat. When the oil is about seven minutes hot, put the spring rolls in and fry until crispy.
4. Ingredients for duck spring rolls: 150 grams of duck meat, spring roll skin making method: brine, salt, spring onion, chicken essence, green onion ginger, sesame oil, spicy oil, cooking wine, a small amount of sugar, peeled duck legs, wash the water, spring rollsLeather purchase.
2. Put the duck leg in the pressure cooker and add 2 bowls of water, brine, salt, green onion ginger, cooking wine, and sugar simmer for 15 minutes.
3. After turning off the heat, wait for 15 minutes to open the pot when there is no pressure, and remove the duck leg to bone.
4, chopped duck meat, add green onion, chicken essence, sugar, sesame oil, spicy oil and mix well into the spring roll skin.
5, put frying pan on both sides of fried spring rolls slightly browned.