The Cantonese spring rolls is a traditional famous dish in Guangzhou, Guangdong Province, which belongs to Cantonese cuisine. Take Pinghu rice cake (a kind of rice flour cake) as the skin, pack the stuffing, hang the crisp pulp mixed with old yeast and flour, and fry in an oil pan. The finished product is crisper and fragrant than the general spring roll, which is actually the first one. When eating, with the special juice.
How To Make The Cantonese Spring Rolls
Heat up the frying pan, use the oil skillet, put 150g of oil, stir fry the shredded meat and vegetables, add soup, salt and monosodium glutamate, pour in wet starch, stir fry slightly, get out of the pan, and cool down to form the filling.
Sprinkle a little water on the rice jar to make it soft. Cut it into four triangles and wrap it with stuffing to make spring roll.
Add 1.5kg water to the flour and old leavened flour and mix them. Leave for 2-3 hours. Add a little alkali water to the flour and old leavened flour when there are many small bubbles on the batter.
Hang the paste on each spring roll blank, fry in the oil pan until the outer layer is crusty and crisp, and the color is golden.
The water in the batter shall be determined according to the thickness, so that it can be hung without dripping. The oil temperature can be higher when frying.
The Cantonese Spring Rolls
- 150 g pork
- monosodium glutamate
- old yeast