Dinner: Cantonese spring rolls. 廣東式炸春卷

Please add me as your friend on facebook: www.facebook.com/wantanmien 請加我成為您的朋友在 facebook 上: www.facebook.com/wantanmien You can find more recipes and information on my website: www.wantanmien.com 請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享 Chinese and english recipe/ instructions below: 皮材料: 春卷皮一包 餡材料: 可以做 15條春卷 1. 250克= 8.8 oz 新鮮芽菜 洗淨,去水 2. 250克= 8.8 oz 瘦豬肉 切條絲 3. 10只中型冬姑 4. 50克= 1.76 oz 粉絲 浸15分鐘 5. 芫茜及青蔥切粒 隨意多少 6. 薑碎 1茶匙 可以用鷂胸肉或蝦 任何菜都可以用 調味: 1. 肉絲加入 1茶匙油, 1/3茶匙糖, 2茶匙鹽,少許胡椒粉, 1茶匙豆粉, 3茶匙水, 1茶匙酒, 1茶匙油,醃 10分鐘. 2. 冬姑洗淨,浸透,切絲. 3. 粉絲洗淨,去水,切手指尾一節長度 做: 1. pan熱放油炒芽菜加入半茶匙鹽,少許胡椒粉和糖,用濾器去水 2. pan熱放油炒肉絲 3分鐘左右,加入薑碎和冬姑絲,粉絲,芽菜拌勻,加入 1茶匙鷂精, 1茶匙醬油,少許糖,酒,和 3茶匙豆粉水打獻. 試味. 倒出濾汁加上芫茜蔥. 攤凍 包春卷皮 2 湯匙麵粉加入些水成糊狀 春卷皮分面和底,包時看滑是面,底放餡,炸出春卷皮光滑好看. 4 杯油= 25.36 fl oz 中火炸春卷至金黃色 汁: 1.甜味鷂醬 我最鐘意跟 泰國製 2.worchestershire sauce 3. 醬油,醋,少許糖 Ingredients: spring roll pastry Filling: for 15 spring rolls 1. 250 gram= 8.8 oz fresh soy bean sprouts ( rinsed and drained ) 2. 250 gram= 8.8 oz pork loin ( shredded pork ) 3. 10 middle sized chinese mushrooms 4. 50 gram= 1.76 oz glass noodle ( 15 minutes in water soak ) 5. some parsley and chive ( cut it small ) as you like 6. some fine chopped ginger For the filling you can also use chicken breast or shrimps or any kinds of vegetable Marinade: 1. shredded pork with 1 tea spoon soy sauce, 1/3 tea spoon sugar, 2 tea spoons salt, 1 tea spoon wine, 1 tea spoon corn starch, a pinch of pepper, 3 tea spoons water, 1 tea spoon oil. marinate for 10 minutes. 2. chinese mushrooms, wash, soak and shred. 3. 50 gram=1.76 oz glass noodles washed and drained ,cut it around 2 cm long. Method: 1. heat hot pan 1 soup spoon oil to boil, put in soy bean sprouts add 1/2 tea spoon salt, pinch of pepper and sugar. stir it well 2. heat pan til hot, put 2 soup spoons oil in then add pork and stir well for 3 minutes, add some ginger till light brown, then mushrooms and glass noodles, saute well add cooked soy bean sprouts, add 1 tea spoon chicken essence, 1 tea spoon soy sauce, pinch of sugar, 1 tea spoon wine, thicken with 3 tea spoons corn starch lotion. Put the mixture in a sieve , parsley and chive on top ,and leave aside to cool down. spring roll wrappers have a top and bottom side, the smooth side is top, mix the mixture with parsley and chive , then put the filling on the bottom side. after deep frying it will look better. 4 cups, 750 ml = 25.36 fl oz of oil middle heat deep fry till golden brown move out of pan To serve with: 1. Thai sweet chili sauce for chicken ( my favourite ) 2. worchestershire sauce 3. soy sauce, vinegar, pinch of sugar

This recipe includes superfoods such as:

Chicken Breast

Ingredients

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Instructions

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