Spring Rolls(春卷).ppt

Spring Rolls（春卷） Ingredients: 材料： 8 spring roll skins 8块春卷皮 * 2盎斯细片猪肉，切成细条 2 oz. thinly sliced pork, cut into thin strips Mixture A: 混合A： 1 tsp Chinese rice wine or sherry 1茶匙中国米酒或葡萄酒（雪利酒） 1 tsp soy sauce and cornstarch 1茶匙酱油和玉米淀粉 A few grain of pepper 一些胡椒粒 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips.  2个干货大香菇，浸泡于水中并排干水。切成条 2 oz. boiled bamboo shoots, cut into strips 2盎司煮熟的竹笋，切成条 2 cabbage leaves, cut into strips 2颗卷心菜叶，切成条 2 tsp salt 2茶匙盐 Flour-and-water paste 面粉和水混合好的面团 Oil for deep frying plus 3 tbsp more oil 油炸用油加3茶匙另外用油 Directions: 做法： Combine the pork and Mixture A. Let sit for 15 minutes. 把猪肉和混合A混合。放置 15分钟。 Heat 3 tbsp of the oil in a wok, and stir-fry the pork briefly. Remove. Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly.  在炒菜锅中热3茶匙油，并简单炒下猪肉。 移入小盘加热剩下的1茶匙油并加入盐。翻炒蔬菜，并与猪肉混合。关掉火，并使馅料充分冷却 。 Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly.  在每个春卷皮上方放一点馅料，把上层边折叠过馅料， 把两边向内折，并且卷至底部。用面粉和水混合好 的面团刷一下底边使其充分封合。 *