1. [Purple Potato Spring Rolls].
First, prepare the ingredients: fresh spring roll wrappers, a moderate amount of purple sweet potato, and a small amount of sugar. Wash and peel the purple sweet potato, cut it into thin slices, put it in a steamer and steam it through water until it can be easily penetrated with chopsticks. Add an appropriate amount of sugar to the steamed purple potatoes while they are hot, stir well, and pound them into delicate purple potato puree for later use.
Secondly, take a piece of spring roll wrapper and spread it on the cutting board, and put the seasoned purple potato puree on one end of the spring roll wrapper, paying attention to the moderate amount, which can not only ensure the rich taste, but also facilitate the wrapping. Then, starting from the end with the purple potato puree, carefully roll up the spring roll wrappers and gently press them as they are rolled to evenly distribute the purple potato puree while making sure the spring rolls are tight and not loose.
Finally, apply a little water or egg wash to the seal of the spring roll to increase the viscosity and ensure that it is well sealed and prevent the filling from spilling. When finished, put the purple potato spring rolls into a preheated oil pan and fry them slowly over medium-low heat until the surface of the spring rolls is golden brown and crispy. After draining the oil, cut it into sections and put it on a plate, a plate of purple potato spring rolls with full color and fragrance is done.
2. [Five-spice roll].
First of all, prepare the main ingredients: pork hind leg, tofu skin, shallots, water chestnut (water chestnut), five-spice powder, light soy sauce, caster sugar, sweet potato powder and cooking wine. Chop the pork into minced meat, add chopped shallots and water chestnuts, then add an appropriate amount of five-spice powder, light soy sauce, caster sugar and cooking wine, stir well, marinate for a while to fully absorb the flavor of the seasoning.
Next, take a sheet of tofu skin and spread it evenly, and spread the marinated meat filling evenly on the tofu skin, paying attention to the appropriate thickness. Then, tightly roll the tofu skin from one end to make sure the meat filling does not leak out, roll it into a long strip and seal it with wet starch paste or egg wash.
Finally, preheat the oil pan until it is six or seven percent hot, and fry the rolled five-spice rolls until golden brown and crispy, during which you need to keep turning them to heat them evenly. After frying, remove and drain the oil, let it cool a little and cut it into thick slices of about 1 cm, and serve on a plate. The five-spice rolls cooked in this way are crispy on the outside, delicious on the inside, and full of aroma, making it a home-cooked delicacy that is loved by the public.
3. [small crispy pork with salt and pepper].
First, the pork belly is washed, cut into long strips or chunks, and placed in a container. Marinade: Add an appropriate amount of light soy sauce, cooking wine, ginger juice, white pepper and salt, stir well and marinate for about 20 minutes, so that the pork can fully absorb the flavor of the seasoning.
Next, prepare the batter: crack the eggs into a bowl and beat, add the starch, flour and a little baking powder and stir into a batter of moderate consistency. Coat the marinated pork strips one by one with batter.
Then, heat the pan with cold oil, and when the oil temperature rises to six or seven hot, put the battered pork strips into the pan one by one and fry them. When fried until golden brown and crispy surface, remove and use a kitchen paper towel to absorb excess grease.
Finally, stir-fry the pepper and salt seasoning: leave a small amount of bottom oil in the pot, add the peppercorns and stir-fry until fragrant, then add fine salt and stir-fry, sprinkle with the fried peppercorns and mix well to make pepper and salt. The fried small crispy meat is returned to the pot, and quickly stir-fried evenly, so that each piece of small crispy meat is wrapped in salt and pepper and can be taken out of the pot. The crispy meat cooked in this way is crispy on the outside and tender on the inside, and the aroma of salt and pepper is rich, making it a delicious home-cooked dish.
Fourth, [radish balls].
First of all, select fresh white radish, wash and peel, rub it into fine shreds with a silk grater, add an appropriate amount of salt, mix well, and let it stand for 15 minutes to make it naturally water. Then squeeze out the shredded radish and place it in a large bowl.
Next, prepare the other ingredients: mince the green onion and ginger, add the shredded radish with the egg, five-spice powder, pepper, chicken essence and a pinch of salt, and stir well. Then gradually add the flour and starch, stirring as you go, so that all the ingredients are fully combined to form a batter that can be easily kneaded into a ball.
Subsequently, use your hands or spoon to knead the batter into the shape of a good-sized ball. Heat the pan with cold oil, and when the oil temperature is six or seven hot, gently put the meatballs into the oil pan and fry them. Keep the heat on medium-low heat until the surface of the meatballs is golden brown and ripe thoroughly, then remove and drain the oil.
Finally, the fried radish balls can be sprinkled with a little cooked sesame seeds and green onion to decorate with fragrance, and then let cool slightly before eating. The radish balls made in this way are crispy on the outside and tender on the inside, delicious and nutritious, and are a home-cooked delicacy that is loved by everyone.