Really don't laugh at me. This is my first time to eat meat spring rolls, or a homemade version. The previous spring rolls were all eaten for nothing, and I shared my homemade Shanghai Spring Rolls with you.
Practice:
1. Making dough: pour the flour into the basin, add some salt, add water, stir while adding, until it doesn't stick. It is required to be soft and thin on the leather surface, and it is like falling when grasping.
2. Stuffing making: cut pork into shreds, stir fry in a small pot until it is seven mature, put in the leek, chopped shrimp skin and water chestnut powder, mix them into a thin paste, then stir fry together, put in MSG and sesame oil when it is cooked, stir fry them into a thick paste for standby.
3. Burn the spring roll skin: burn the pan, rub it with oil, grasp the dough with your right hand, wipe it in the center of the pan, and then lift it. Leave the round thin skin of the size of the bowl mouth on the pan board, dry it, turn over and then burn it, and then take it out for standby.
4. Making batter: use a small amount of raw flour and add water to make batter for skin sticking.
5. Molding: smooth the spring roll skin, put the filling paste in the middle, fold the two ends, roll it into pillow shape, and stick it with the paste.
6. Deep fried: when the oil is cooked to 7-8, half spring rolls will be put into the pot, deep fried until golden and fished out, and the remaining oil will be filtered out, and then it can be put into a plate for eating.