Cara Menciptakan “Egg Rolls” Dalam Teks Bahasa Inggris Lengkap

Cara Membuat “Egg Rolls” Dalam Teks Bahasa Inggris Lengkap

Ingredients :

1 package egg roll wrappers (4 1/2″ by 5 1/2″)

1 pound fresh chicken (or barbecued meat)

1 medium onion (sliced)

2 stalks celery, cut diagonally

1/2 pound fresh mushrooms, sliced

6 water chestnuts (fresh if possible), sliced1/2 pound

Suey choy (Napa Cabbage), sliced thinly,

1 inch lengthwise

2 green onions, diced

1 pound fresh bean sprouts

For chicken or meat seasoning :

1 teaspoon soy sauce

1 teaspoon oyster sauce

Salt and pepper to taste a bit (less than 1 teaspoon)

Cornstarch

Gravy :

4 table spoon water

1 table spoon cornstarch

1/2 tea spoon soy sauce

2 tea spoon oyster sauce

salt, pepper, accent (if desired) to taste

2 table spoon cornstarch mixed with 2 tea spoon cold water

2 table spoon oil for stir-frying

2 to 4 cups oil for deep-frying

How to make :

And then, add the seasonings and marinate the chicken or meat for between 10 and 15 minutes. While the pork is marinating, prepare the vegetables, and the gravy mixture.

Four, Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is ready, add the celery and onion and stir-fry.

Then, remove it from gas and add the chicken or meat to the wok and cook until well done.

After that, clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts.

Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired.

Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired.

Combine all the ingredients and drain some of the juice from the vegetables out.

Next, add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly.

And then, mix the cornstarch and water, slowly adding the water to the cornstarch until you have a “glue” which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2″) side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using cornstarch/water glue along edges 1, 2, and 3.Ensure all sides are sealed.

When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels.