Crispy shutter roll-You Are Foodie

By Solomon
32

Crispy shutter roll

Louvers can not only make louver bags, but also be changeable (⊙ o ⊙)!

Main Ingredients

Edible oil appropriate amount
Cantonese sausage Two
Lotus root A moderate amount of
Carrot A moderate amount of
Corn A moderate amount of
green soya beans A moderate amount of
Louver Two

Auxiliary Ingredients

Uncooked flour appropriate amount
Ginger powder appropriate amount
Cooking wine A teaspoon
Chicken meal tsp
salt 1/4 tsp

Wrapped shutter roll and wrapped spring roll are the same method. Shuidian powder is mixed with raw powder and a little water!Be sure to be on fire in the process of frying, so as not to burn too much!

Step 1 . Boil the green beans, corn, carrots and diced lotus root in water until they are uncooked. Dice the sausage for later use

Step 2 . Put a proper amount of oil into the oil pan and stir fry the sausage

Step 3 . Stir fry with diced lotus root

Step 4 . Add green beans, corn and carrots, stir fry together, add 1/4 teaspoon salt and 1 / 2 teaspoon chicken powder to taste, stir fry evenly, and set aside

Step 5 . The shutters are cut into squares, and two shutters can be cut into sixteen shutter skins (forgot to take photos)

Step 6 . Material placed on the shutter

Step 7 . Roll up a corner

Step 8 . Put the sides in the middle

Step 9 . Wrap the water starch towards the front and close the mouth

Step 10 . Put some oil into the oil pan and heat it to 70% heat. Then put the wrapped shutter roll

Step 11 . Deep fry until the skin is golden and remove to control the oil

Step 12 . It's OK to use the oblique cutting method to double swing the plate (if it's too troublesome, you can not cut it)

Step 13 . finished product

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