This is the best spring roll I have ever tasted, it is juicy and tender, the secret is all here, hurry up and take it

The best way to eat leeks, the memory is locked in that day thirty years ago......

I remember that in the early spring when I just got married, a few Shanghainese came to my family as guests, and they cooked the rice, and I just started to do it, that is, I tasted a different spring roll that time.

They stir-fry the leeks of early spring with shredded meat, hook a thin layer of thickener, and take a bite into it, it is crispy and fragrant, and then it is wet and slippery......

That's how I did it, and I brought it to Norway.

Foreigners say it's different from what they used to eat. Of course, they eat Vietnamese spring rolls, which are two-flavored, and Shanghai spring rolls are first-class.

When I first arrived in Norway fifteen years ago, I often went to watch Chinese movies with my husband, rented them, or bought plates to watch them at home.

I watched "Men and Women on Diet" many times, I want to watch it when I am homesick, and I want to watch it if I want to understand China.

The cooking scene in the opening ten minutes of the film is eye-catching, and saliva comes up. Zhu Dad's series of actions of frying, stir-frying, steaming, frying, stewing, boiling, and roasting, with a certain rhythm, rhythm, strength and temperature, have both exquisite technology and artistic beauty, and express the essence of Chinese food culture to the fullest.

At the end of the film, only the second daughter is left at home, and she prepares dinner for her father. Her spring rolls are as thin as cicada's wings.

That's when I started to study food in earnest. Because I am homesick, because there is nothing to sell on the streets of foreign countries, I am forced to make my own food if I want to.

The "spring rolls with shredded leek and pork" I made today may be called three silk spring rolls or three fresh spring rolls, which are wrapped with shredded leeks, enoki mushrooms and shredded pork, the taste of three fresh.

The fragrance of leeks, the meat fragrance of meat, and the smoothness of mushrooms are all three flavors in one, leaving a fragrant mouth......

Maybe it's called Shanghai spring rolls, because it uses the cooking method of Shanghai cuisine, and the three threads are fried and wrapped, unlike our spring rolls in the north, where the ingredients are chopped, seasoned, mixed well, and then wrapped.

Leeks contain a lot of dietary fiber, which can improve the intestines and moisten the intestines.

But if you eat more than once, it will go to the opposite, remember, remember!

Spring rolls with shredded leek and pork

Ingredients: leeks, pork, enoki mushrooms, ginger, spring roll wrappers

Make:

1. Stir-fry shredded pork

1. Cut the leeks and enoki mushrooms into long sections, and shred the meat and ginger for later use.

2. Mix the shredded meat with soybean paste, sugar, salt, cornstarch and ginger. At the same time, prepare the raw starch.

3. Heat oil in a pan to make the meat silky and discolored, pour in the leeks and stir-fry twice.

4. Hook in the cornstarch and stir well.

5. Turn off the heat, pour in enoki mushrooms and mix well (note: I use cooked enoki mushrooms without heating).

6. Put it on a large plate and take it outside to blow it to cool down quickly.

Note: Mainly leeks are not heated.

2. Wrapping and fried spring rolls

1. Wait for the shredded meat to cool and wrap it in the spring roll skin, and seal it with batter. Wrap the others in turn.

2. Heat the oil in a pan and put the wrapped spring rolls one by one and fry them until golden brown.

Note: The oil temperature should be high, because the filling is cooked, as long as the skin is browned.

3. Remove the spring rolls and place them on kitchen paper to absorb excess grease.

Small Whispers:

1. Leeks are easy to come out of the water, not easy to fry for a long time, and the action must be fast.

2. Put enough salt in the shredded meat, and do not put more salt when stir-frying leeks, in order to prevent the leeks from coming out of the water.

3. The oil temperature of the fried spring rolls should be high, because the filling is cooked, as long as the skin is browned.

4. Put the fried spring rolls on the kitchen paper to absorb the excess grease and not feel too oily.

5. Stir-fried ingredients and thin thickeners are the key characteristics of Shanghai spring rolls