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Have you learned the complete guide to steaming spring rolls?
Spring rolls are a unique Chinese folk cuisine, and many people have the habit of eating spring rolls. Especially the spring rolls made in the Northeast region are very delicious. This delicious food has a long history in China, and the spring rolls made by people today have a very crisp and chewy texture, are easy to eat, and are very convenient to consume, allowing for quick energy replenishment.
First, Spring Pancake for the Beginning of Spring
Materials
250 grams of flour, 130ml of warm water
Method
1. Pour warm water a little at a time into the flour, stirring with chopsticks or hands as you pour. Knead into a dough. Cover the dough with a lid or wrap it with plastic wrap and let it rest for 20 minutes.
2. Take out the dough that has been relaxed, knead it, divide it into small pieces, flatten it. Brush a layer of cooking oil on each pancake. Press two pancakes together and roll them into round pancakes with a rolling pin.
3. Heat the flat-bottomed pan, no need to add oil, directly put the pancake in. Wait until the pancake changes color, flip it over, and the pancake will rise when flipped over. Tear the pancake open and it will become two pieces. Roll with vegetables and it can be eaten.
Second, Whole Wheat Spring Pancake
Materials
Whole wheat flour, oil
Method
1. Put whole wheat flour in a bowl, pour in boiling water while stirring with chopsticks to form small lumps
2. After cooling slightly, knead the dough into a smooth ball, cover it with a lid and let it rest for about half an hour. At this time, you can prepare the vegetables, without any delay
3. Divide the dough that has been relaxed into evenly sized pieces
4. Flatten with hands
5. In pairs, brush a layer of oil on the side facing up
6. Brush oil on the side of the two pieces and cover them together
7. Roll out into thin pancakes with a rolling pin
8. Brush a little oil on the flat-bottomed pan, or it can be done without oil, place the pancake dough inside and fry over low heat. Covering the lid can make the pancake cook faster, and the steam produced by the heat can make the pancake softer
9. Flip the pancake over when the middle is puffed up. Once fried, the pancake can be easily flipped open into two thin pancakes. Roll your favorite vegetables and enjoy! I always fry a few more, and the remaining pancakes can be cut into strips the next day, fried with eggs and vegetables, making delicious fried pancakes
Third, Carrot Spring Pancake
Materials
150 grams of all-purpose flour, about 95 grams of carrot juice, 1.5 grams of salt
Method
1. Cut carrots into small pieces and put them in a juicer to extract carrot juice
2. Put flour and salt in a container
3. Then pour in carrot juice cooked to 80 degrees
4. Mix into a ball and let it rest for 30 minutes
5. After relaxing, roll the dough again to make it smooth, as shown in the pictures above and below
6. Then roll them into long strips with hands
7. Then divide them into small pieces
8. Each small piece is pressed into a circle with hands
9. Flatten the 26 small pieces into circles
10. Each small piece needs to be coated with oil
11. Sprinkle flour again, repeat three times
12. Then place the two small pieces together
13. Roll each small piece into a larger, round shape
14. The appearance of the rolled dough, it needs to be relaxed for a while before rolling, relaxing will make it thinner
15. Roll out in sequence, and the fingers can be seen easily
16. Compare the dough rolled before and after. It needs to be relaxed a bit more, so that it won’t shrink when fried
17. Heat the flat-bottomed pan, and fry over low heat until it changes color
18. Then separate the two sides. The reason for applying oil and sprinkling flour three times in advance is to make it easier to separate
19. Take a look at the softness
20. Squeeze tightly and then release, it’s quite good. It can be eaten by rolling with various vegetables.
