¡¡Material: Dry Black Mushroom 4 pcs, Chicken Meat 200 g (lean-fat Pork),

¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡BBamboo Shoots 100 g,¡CChives 50 g, Egg 1,Spring Roll Sheet 10 sheets

¡¡Ingredients: Light Soy Sauce 1 tbsp Cornflour 1 tbsp Oil 1/2 tbsp,

¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡Light SoySauce 1 tbsp, Oyster Sauce 2 tbsp

¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡ Sugar 1 tbsp, Salt 1/2 tbsp, ¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡ ¡¡

¡¡Step 1.

Soak dry black mushroom, remove stalks and shred

Cut bamboo shoots and chives into short sections

Shred chicken meat, add seasoning 1 and marinate for 15 minutes

Prinkle a little yellow wine (if any), then add chopped garlic and light soy sauce

Step 2.

Heat wok with 2 tbsp of oil, stir fry all shredded materials

Add integradients and stir fry well, pour in sauce

Stir fry until dry, dish up and whisk the egg well

Step 3.

Put one spring roll sheet on flat surface, as a rhomb

Add some fried material in the center and make it into a long shape

¡¡¡¡

Step 4.

Fold it once away from the side of the cook

Pack the sheet from the bottom corner to the central, cover all materials

Then left and right, roll the packed materials "upwards" until well rolled

Stuck the upper edge by whisked egg to seal the wrapping, a raw spring roll is made.

¡¡¡¡

Step 5.

Heat wok with plenty of oil, wait until the oil is warm

Put in the rolls one by one and deep-fry them

Stir the frying rolls until oil is fully heat, turn in mid-heat

When rolls turn into golden or light brown, dish up and serve

¡¡¡¡¡¡¡¡¡¡¡¡¡¡

DONE !

¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡Go to top