材料:
300g沙葛去皮,切丝
1条红萝卜,切丝
6粒冬菇,浸软,切丝
10粒蘑菇,切丝
1大匙蒜茸
50g韭菜,切3cm长段
50g芽菜
15张冷藏春卷皮
调味料:
1大匙蚝油
½大匙生抽
½小匙盐
½小匙五香粉
1大匙粟粉水,打芡用
面糊(拌匀):
1粒蛋
3大匙面粉
做法:
1,沙葛,红萝卜,冬菇和蘑菇放进滚水中烫一烫,捞起沥干水分。
2,烧热3大匙油,爆香蒜茸加入全部的材料和调味料炒匀,打芡盛起沥干水分,分成15份。
3,摊开春卷皮,铺上1份的馅料,用面糊封口。
4,烧热油锅,放进春卷炸至金黄色,捞起沥干油分,配上辣椒酱享用。
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**INGREDIENTS: **
300g yam bean, peeled and shredded
1 carrot, shredded
6 black mushrooms, soaked and shredded
10 button mushrooms, shredded
1 tbsp chopped garlic
50g chives, cut into 3cm length
50g bean sprout
15 pieces frozen spring roll skin
**SEASONING: **
1 tbsp oyster sauce tbsp light soya sauce
1/2 tsp salt
1/2 tsp five spice powder
1 tbsp corn flour water, for thickening
**BATTER (MIXED WELL): **
1 egg
3 tbsp plain flour
**METHOD: **
Blanch shredded yam bean, carrot, black mushrooms and button mushrooms in boiling water for a short while. Dish and drain
Heat up 3 tbsp oil and saute garlic until fragrant. Add in all the remaining ingredients, seasoning and stir-fry until well mixed. Thicken with corn flour water. Dish up and drain well Divide into 15 portions.
Place 1 portion of filling on the skin and roll up neatly. Seal with batter.
Deep-fry spring rolls in hot oil until golden brown. Dish and drain. Serve with chilli sauce.
有点意思。
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谢谢您
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