Changsha features snack spring rolls
Spring rolls, Changsha is a traditional folk snacks, has been a thousand years of history.
Crispy spring rolls are characterized, soft, juicy and tender. Which according to their own tastes stuffing replacement, prepared by, first the flour with water in the basin to mix, knead, into the water group. Then slow fire to boil hot flat, right hand grasp the group of water, fall constantly moving, and then gently Luocheng a 12 cm diameter circular flat pan pancakes, left after removing the exposed skin inverting slightly baked, right continue wrestling move the water group, a re-branded. Baked good dough to be neatly stacked, cover with a clean damp cloth, anti-dry skin.
Spring rolls with 500 g of filling yarn stir-fried fat pork, add wine, soy sauce, salt, monosodium glutamate, add soup, the hook thin gravy into a paste. The shepherd's purse (also known as the cabbage) or cabbage, leek, roots and old leaves removed, washed, chopped, pork and mix well.
When packet spring rolls, the dough first opened by one, on the board, each release of about 15 grams of meat, both ends of the bag folded, rolled into a cylindrical shape of about 6 cm flat, sealed with batter. Then one by one into five mature pan, boil for a short yellowish Serve into pieces. Xiangjiang Hotel made spring rolls, sophisticated materials, advanced technology, can be described as Hunan leader.