[ENG SUB] (素/葷)春卷 (國語版) SPRING ROLLS
Автор: Denny 廚房 Denny Kitchen
Загружено: 2021-06-27
Просмотров: 624
春捲是中國民間流行的傳統小吃,用薄麵皮,捲上餡料,經油炸的食品。各地的餡料和大小不同,但基本是扁圓筒狀。以中國為例,一般人多用蔬菜及肉作餡料,而北方部分地區則會改用紅豆沙。春捲亦是滿漢全席中第二席中的一道菜式。 Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, Southeast Asian and Latin American cuisine. (素/葷)春卷1. 鍋下油爆薑絲,下豆腐乾(或叉燒), 胡蘿蔔, 炒1分鐘,下沙葛, 木耳, 清水少許, 炒片刻,下素蠔油1湯匙, 醬油1湯匙, 糖1茶匙, 鹽1/4茶匙, 下唐芹, 攪拌, 加蓋煮1-2分鐘,下胡椒粉, 麻油各少許, 勾芡收汁上碟, 放凉待用.2. 煎春卷, 熱鍋下油, 排入春卷, 中小火慢煎, 不時翻轉撿查, 煎至两面呈金黃色, 出鍋裝碟, 跟急汁食用.SPRING ROLLS1. Add ginger shreds in oil in a pan, add dried Five Spice Bean Cakes (or BBQ pork), carrots, and stir-fry for 1 minute, add Jícama, Wood Ears, a bit water, and stir-fry. Add 1 tbsp of vegetarian Oyster Sauce, 1 tbspof Soya Sauce, 1 tsp of sugar, 1/4 tsp of salt. Add Chinese Celery, stir, cook for 1-2 minutes. Add pepper, sesame oil, add starch pasteto thicken the mix. Cool to room temperature.2. Pan fry spring rolls in medium low heat. Cook until both sides are golden brown.温馨提示:1.餡料水份要控制要勾芡,過濕春卷容易破皮.2.餡料要涼凍才可使用,不然也令春卷爛皮.3.煎春卷宜半煎炸,用油稍稍多一點.用火稍稍慢一點,舂卷才會脆才會不焦.
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