INGREDIENTS
- For 20 items.
- Stuffed:
- – Mung bean vermichelli 50 g.
- – Dehydrated shitake mushrooms 8 items.
- – Ear mushrooms 5 items.
- – White cabbage 1/2 unit.
- – Celery 1 unit.
- – Carrot 2 items.
- – Oil for frying 450 g.
- – Water 2 tbsp.
- – Flour 2 tbsp.
- – Sal 1 cda.
- – Sugar 1 tbsp.
- – Oyster sauce 1 tbsp.
- – Sesame oil 1 tbsp.
- – A pinch of white pepper.
- Candy and bitter sauce:
- – Sugar 50 g.
- – Ketchup25 cc.
- – White wine vinegar / rice vinegar 35 cc.
- – Water 40 cc.
- – Cornstarch 5 g.
Discover ways to put together the well-known SPRING ROLLS with candy and bitter sauce! Conventional Chinese language recipe
PROCEDURE:
1. Hydrate the noodles in sizzling water (10 minutes), the shitake (10 – quarter-hour) and the ear mushrooms (10 – quarter-hour).
2. Lower the substances: sliced cabbage, shitake and ear into julienne strips, celery and carrot into 2 cm julienne strips. lengthy, julienned peas with their very own size and chopped garlic.
3. Create the glue for the Rolls by mixing the water with the flour.
4. In a highly regarded wok, add oil and cook dinner the garlic till aromatic, adopted by the shitake mushrooms for 20-30 seconds, the celery shortly adopted by the cabbage, and add the substances.
5. After cooking the cabbage for 30 seconds, add the ear mushrooms for 40 seconds and add the seasonings (leaving the oyster sauce for final so it does not burn).
6. Add the sesame oil.
7. As soon as it’s a little chilly, switch the filling to a bowl.
8. Stretch one of many sheets on a board, add the filling on one finish (leaving house on the edges), roll midway, flatten the perimeters, fold the ends and put the glue within the nook with out folding and end rolling the sprig roll.
9. Fry the rolls in loads of oil till golden brown and as soon as faraway from the oil, allow them to relaxation for a couple of minutes on absorbent paper. The essential factor is that the filling is chilly.
Candy and bitter sauce:
1. Put the vinegar, ketchup, sugar, water and cornstarch in a pot and cook dinner over medium warmth till sizzling. Maintain stirring always till the sauce thickens.
2. After a couple of minutes the sauce will thicken and put aside to chill.
