【Yantai】Spring rolls
Overview
The Spring Festival can be said to be the most important festival in our country. The Spring Festival has been passed down for thousands of years, and the festival culture is very strong. The Spring Festival best embodies my country's food culture. Every place has its own characteristics. In northern my country, there is the custom of eating spring rolls during the Spring Festival. Eating spring rolls is also very particular. Wrap the vegetables and eat them from beginning to end, which is called "head and tail", which means auspiciousness. When eating spring rolls, the whole family sits together, puts the baked spring rolls in the steamer, and eats them as they go, in order to keep them warm. Today is the beginning of spring, and it is also the last day of the Spring Festival holiday. Let’s celebrate the arrival of spring by making some spring rolls.
Tags
Ingredients
Steps
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Cut the carrots and green peppers into thin strips, wash the bean sprouts and remove the roots, cut the tofu skin into thin strips, and blanch them in boiling water.
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Cut the pork into thin strips, add cooking wine, light soy sauce and a little peanut oil and marinate for five minutes.
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Heat a pan of cold oil, add a tablespoon of peanut oil, add shredded pork and stir-fry. After the pork shreds change color, take them out and set aside.
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Leave the base oil for frying the shredded pork in the pot, add a little green onion and stir-fry, add the carrots and stir-fry until the carrots become soft, add the bean sprouts.
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Add the green pepper and stir-fry over high heat for one minute. Add the fried shredded pork, add salt and a little light soy sauce and stir-fry quickly evenly. Serve out and set aside.
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Take out the steamed spring roll wrappers and tear apart the two stacked spring roll wrappers.
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Add fried vegetables in the middle, roll up and serve.
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The thinner the spring roll skin, the better it tastes.
