海盐和白胡椒粉
16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)
16片已经做好的春卷皮,如果是冷冻的要先解冻(亚洲超市可以买到)
1 egg yolk, beaten
1个蛋黄,打散
Preparation method
制作方法
• Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.
• 将锅预热至开始冒烟,倒花生油入锅,然后加入鸡肉和蘑菇翻炒1-2分钟。用生抽和五香粉调味后出锅,冷置10分钟。用厨房用纸将锅擦拭干净。
• Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine.
• 把姜末,豆芽,嫩葱和胡萝卜倒入碗里,再加入备好的鸡肉和蘑菇,用蚝油,生抽,海盐和白胡椒粉调味。充分搅拌以混合均匀。
• Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.
• 把两片春卷皮叠放在一起(多出的厚度可以防止破皮),卷起春卷皮的四角,一个向上,一个向下,其他两个向两边。
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