天津小吃美食联盟

【You are the Chef】来份三丝春卷,配碟醋~

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沪郊有早春季节吃春卷的习俗。春卷以外皮酥脆、馅心软嫩、颜色金黄、鲜香美味最为食客称道。

Spring roll is a traditional dim sum in Shanghai. As the saying goes, "Slow work yields fine products", a good spring roll needs chef's patience.



金灿灿的春卷怎么制作?快来看看吧!

Therefore, it will impress you a lot when you enjoy it.

材料

用量

大白菜

250

香菇

20

肉丝

50

春卷皮

10

Ingredients

Amount

Chinese Cabbage

250g

Shitake

20g

Sliced Pork

50g

Spring Roll Wrappers

10pieces

做法:

将所有的食材,香菇、白菜、胡萝卜、笋切成细丝。

Slice the shitake. Slice the Chinese cabbage.




将肉丝用油煸炒至完全炒熟,加入切好的食材,放入生粉勾芡锁住水份,淋上麻油,盛出冷却。

Stir fry the marinated sliced pork, then add sliced black mushroom.

Stir fry the Chinese cabbage, then add sliced pork, sliced black mushroom. Add water starch into the combination. At last add sesame oil. Set aside. Leave it cool.




取出春卷皮,把馅料放在上面,卷起来,两边对折,继续卷,用少量面粉和水做成胶水将边缘处黏合。

Take the spring roll wrapper and fill with the filling. Close with the thick flour paste.




把春卷放入八成热的油锅,炸至金黄色装盘即可。

Deep fry the spring rolls till brown. Serve hot with vinegar.




【Tips】

当油炸春卷馅料时,最后加入一点生粉勾芡,这样可以使馅料更有稠度,炸出来的春卷口感也会更好。

When deep-fry the filling of the spring rolls, add water starch into the combination in the end. It can thicken the filling and thus the taste of spring rolls will be better.

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