How to make crispy meat spring rolls (flying cake version)

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  1. Prepare the ingredients.Fat and lean meat filling, mushrooms, carrots, parsley core, onion and ginger, flying cake skin.

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  2. First cut the mushrooms into cubes.

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  3. Boil water in a pot, add mushrooms and blanch them.Take it out after boiling.

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  4. Squeeze out the water from the diced mushrooms and let cool for later use.

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  5. Chop vegetables, onion and ginger into mince, add fresh meat In the bowl.

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  6. Add seasonings, salt, light soy sauce, oyster sauce, White pepper powder, thirteen spices, Sichuan pepper aniseed oil, and one egg white.

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  7. Stir the meat filling clockwise evenly.

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  8. Roll the flying cake skin into an oval shape from top to bottom , slightly longer than 1/4 of the width.

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  9. Cut the flying pie crust in the middle.

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  10.Put some on 1/3 of the flying cake skin Minced meat.

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  11. Roll up from top to bottom, roll to 1/At 2nd place, roll in both sides to cover the meat filling so that it does not leak out, and then continue to roll it down.

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  12. Brush some oil on the bottom of the pot and place the prepared spring rolls Place in the pot, heat over high heat for 1 minute, then reduce to low heat and fry until cooked.

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  13. Brush a layer of egg yolk liquid on the spring rolls and sprinkle with it Some black sesame seeds.

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  14. Pour in a small amount of water, about 80ml, and cover Simmer the spring rolls over a small fire.

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  15. About 8 minutes, after the water at the bottom of the pot dries up , turn the spring rolls over and fry over low heat for 3 minutes.

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  16. The front side is also browned, and the spring rolls are ready to be cooked..

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  17. A plate of tempting flying pancakes and fresh meat spring rolls is enough it is done.

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  18.Another picture of the finished product.