Casserole Crunch Rolls
Overview
Crunchy rolls are a traditional New Year snack here. The crunchy rolls follow the name of old Beijing, and are called Qianzi in our hometown. Authentic Crunch is made from mung bean noodles, which is now rare. Roll it up with meat stuffing and deep-fry it to become Qianzi. Many people will fry some before the Spring Festival. Qianzi is delicious and crispy when eaten hot. It can be served as a cold dish or as a snack. When cold, Qianzi can be stewed or stewed in a casserole with chicken soup like crispy meat. No need to add other seasonings to make a pot of fresh soup.
Tags
Ingredients
Steps
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Blanch the rapeseed in boiling water until cooked, then pour cold water into it and set aside.
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Cut carrots into thin strips.
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Shred the mushrooms.
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Shred the ham sausage.
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Add minced green onions to the meat filling, add seasonings and stir well.
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Take half a sheet and put an appropriate amount of meat filling.
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Place shredded ham and vegetables on top of the meat filling, and add coriander stems.
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Roll up the crepe and apply a small amount of batter on the edge to stick it firmly.
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Cut the rolls into sections and fry in oil until the meat filling is cooked and the outside is crispy. (The Thousand Sons are now ready and can be eaten directly)
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Place crunch rolls into casserole dish.
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Add half the pot of chicken stock.
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Put it on the fire and bring it to a boil, then add the pre-blanched rapeseed, and a hot casserole roll is completed.
