Vancouver's morning tea is delicious, and it can't stop me from madly missing my hometown. The hometown's early masterpieces include pancake fruit, big cake egg, big cake circle, tofu brain and casserole. Many people wake up in the morning and are full of good memories. Roll circle - an enlarged version of Suchun Juan, a healthy and oily guy who loves and hates, come on~~~
Powdered skin, shiitake mushrooms, and green bean sprouts are boiled for one minute.
Cut all the ingredients into pieces (except mung bean sprouts) and mix them together.
Add sesame oil, rose fermented bean curd, salt, beautiful fresh, white pepper to taste, stir evenly.
Pack the right amount of stuffing on the spring roll, the big one is the coil circle, the small one is the spring roll.
Because a lot of stuffing is put in, it is wrapped in a layer to prevent the filling when frying. . .
Burn the oil into 80% heat, fry the pot, pay attention to flipping, so as not to overheat.
Because the ingredients have been boiled before, so it is very familiar, and both sides of the skin are fried in light golden yellow to cook.
Wrap the coil in the big cake, wipe the crispy chili oil, and take a bite. . . This. . . It is the taste of hometown. . .
1. The essential seasonings that need to be put in are: Wang Zhihe rose fermented bean curd and sesame oil, the key to the traditional taste is here! 2, the United States can be replaced by ordinary soy sauce, no need to add. White pepper is added according to personal preference, not too much, so as not to suffer. 3. Finally add salt to avoid excessive water.