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This is one of those recipes that is a little longer to do, but that's my favorite one because it's my mom everybody recipe 2 who tried to declare that they are instantly the best they have ever had 3 you can make a large batch of them and freeze them I used to call two or three of my girlfriends and we have some of eggrollin where we will make a massive batch them, enjoy them fresh that night and enough for all bring them home and freeze if you do these friends, I would suggest doubling the recipe for each person has a certain take home to freeze I promise you they taste as good after fried frozen and you will never taste better spring rolls as these but you must follow my mum's rules.
Rule 1 Your ingredients egg Mama roller pad must be removed from excess moisture and cooled before rolling softened hot filling makes rollers softened eggs.
Mama Rule 2 Use the right kind of packaging size I get is 8 x 8 inch 20 x 20 cm and 25 packs come in a set These packages are lightweight, paper-thin and fry until a crisis shatteringly net Oh yes, before I forget spring rolls and spring roll are interchangeable and mean the same thing Sometimes my regular grocery store will American leaf spring roll pasta found in the refrigerated section did not use those they are too thick Let's just say that if she wrote Italian on the package, he probably ain t good things for Chinese spring rolls.
Here are pictures of my 2 favorite brands wrapper egg roll, found in most Asian markets.
Rule 2A Treat the packaging right You also want to keep the packages covered with a damp towel at all times to prevent the edges from drying and cracking.
Mama Rule 3 Shake small and tight Sloppy spring rolls and rolled loosely be separated and let the oil inside the roll Mama said baaaad Once I watched a celebrity chef on TV making egg monster the size of a roll cola can that the devil can wrap your mouth around this thing He looked hideous spring rolls Mama are elegant and lean not to be greedy and overload and roll them tight for filling doesn t fall during cooking Remember the days when you were younger and your rolled cigarette um return channel these rolling skills.
Mama Rule 4 Ask rolled egg rolls carefully with a piece of parchment, foil or waxed paper between each layer if the stack on top of each other the Keep covered with plastic wrap or towel to avoid drying If you freeze, freeze them in as the first frozen, you can pick them up and transfer them to a plastic freezer bag If you deploy and huddle together in a big pile, they'll eventually stick to each other and you'll tear the delicate skin trying the Spread.
The printable recipe is below, but here are step by step pictures on how to wrap this Chinese spring rolls recipe for minced pork as filling, but as you can see from these pictures, the filling is very flexible, I used chopped shrimp, ground chicken, ground beef, ground turkey, cut the pork into thin slices almost like matchstick size in these photos, I crayfish and Chinese sausage diced.
These photos are just a guide to teach you how to wrap and the wrong way to wrap Chinese spring rolls.
Once you fry the filling, you'll want to spread it to cool on a baking sheet Tilt the baking sheet and support so that all the juices accumulate You'll throw this filling Too juice juice made soggy eggrolls.
Ask packaging on a clean and dry as just shows spoon a tablespoon of filling pile near the lower corner Resist the urge on things with too much filling.
Lift the bottom corner and start rolling halfway up.
Fold the left side and the right side to the center.
Continue folding with a movement of drawing roll-drawing roller dipping your fingers in corn starch slurry and the brush in the final upper end the cylinder, the gasket and the gasket held down.
See how well the egg roll wrapped All holes or large air pockets allow the oil to infiltrate, causing fat egg roll width or diameter of egg roll should only be January 25 inches If you make more to say too filling you end up with less spring rolls.
common mistake is to not fall back on and tuck pretty good See this great space oozes oil and fat will make your egg roll.
Large holes roll your egg fall apart during cooking.
See the difference between the photo above and this one.
Once you make these spring rolls, you'll never get them in another way Make sure you get the proper envelopes egg roll They must be Frozen and very thin, almost paper thin Do not use wrapper roll egg found in the refrigerated section usually near West tofu in the supermarket - they are starchy, thick, gooey egg rolls with big bubbles out when frying It is important to ensure that you keep your packaging and rolled spring rolls in a plastic film so that they do not dry out.
Spring 50 Egg Roll Wrapper about two packets, closed thawed at room temperature for 45 minutes or overnight in the refrigerator 1 tablespoon of corn starch mixed with one cup of cold water to seal egg roll cooking oil, for fry 1 tablespoon soy sauce 1 teaspoon cornstarch 1 pound ground pork cabbage head about 11 ounces 6 fresh shiitake mushrooms, stems discarded 1 cup julienne carrots 2 cloves garlic, finely chopped 1 tablespoon coffee grated fresh ginger 1 tablespoon Chinese rice wine or dry sherry 1 1 2 tablespoons soy sauce 1 April teaspoon sugar 1 teaspoon sesame oil freshly ground black pepper ground.
1 To make the filling, in a bowl, combine soy sauce, cornstarch and marinate pork at least 10 minutes Meanwhile, shred the cabbage and carrots using your food processor or by hand Cut mushrooms thin strips or you can use your food processor and pulse several times to get a die end.
2 Heat a wok or large frying pan over high heat Add cooking oil and swirl to coat Add the marinated pork and sauté until no longer pink, about 2-3 minutes Lower heat to medium-low, push the meat from one side of the pan Add the garlic, cabbage, carrots, ginger and mushrooms and saute for 1 minute, until the vegetables are tender Add rice wine, soy sauce, sugar, sesame oil and black pepper Continue to jump to another minute hollow filling a cooking plate and spread to cool stalling one end of the cooking plate so that inclines and allow any moisture to drain to one end let cool for 15 minutes.
3 Discard any juices accumulated Use paper towels to pat the filling to get rid of extra oil or juice Now you're ready to wrap see pictures for instructions on how to wrap.
IMPORTANT Use only one tablespoon filling pile for each egg roll These are thin egg rolls, the width of the egg roll should be a 25 diameter.
Keep rolled egg rolls in a single layer clean and covered with plastic wrap to prevent drying If you want to stack the egg rolls, make sure that the layer of parchment paper between the layers to prevent Keep gluing packaging also covered with plastic wrap to prevent drying Refrigerate up to 4 hours before being ready to fry or freeze.
4 to fry the egg rolls, filling a wok or pot with 2 inches of the high-temperature cooking oil Heat oil to 350 ° F 175 ° C or until a cube of bread will fry golden brown within 10 seconds gently sliding or lowering the egg rolls, frying 4 to 6, at a time, turning brown time about 1 minute Place on rack for discharging and cool.
NOTE To fry the frozen egg rolls, do not thaw the egg rolls just add them to the frozen oil, frying 4 to 6 at a time Add an additional 1 minute frying time because they are frozen .
Chinese famous Mother Egg Rolls Recipe Steamy, Chinese, rollers, recipe, filler makes soggy.