Soy milk spring rolls
Heat 1 tablespoon of scallion oil in a frying pan and fry the ginger. Add the chicken burdock to the point where the aroma is just right, and stir-fry it further.
Once the burdock is soft, add the <A> seasoning and simmer over medium heat.
When the soup is half-simmered, thicken it with water-dissolved potato starch. Spread sesame oil to add aroma, then transfer to a bowl and let cool.
Spread the crust of the spring rolls and wrap them together with the cold bean paste and the soy milk cheese before applying the batter. Cover with flour glue made from flour and water to prevent the contents from sticking out.
The spring rolls are rounded and fryed in deep frying oil heated to 160°C to 170°C, pour oil over it so that the whole thing is evenly golden brown.
Once the surface is crispy, remove it, stand up and drain thoroughly, and you'll be able to finish the crispy spring rolls.
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- Scallion oil
- 1 tablespoon
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- ginger
- 1 tsp
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- Cherry burdock
- 50g
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[A]
- Alcohol
- 1 tablespoon
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- Chinese soup
- 100cc
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- soy sauce
- 1 tsp
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- Oyster sauce
- 1 tsp
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- sugar
- Small amount
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- Pick it
- Small amount
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- Water-soluble potato starch
- 1.5 tbsp
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- Sesame oil
- 1 tsp
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- Spring roll skin
- 3
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- Soy milk cheese
- 100g
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- Flour paste
- Appropriate amount
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- Fried oil
- Appropriate amount
