CN104719380A - Chinese-yam spring roll and preparation method thereof - Google Patents
Chinese-yam spring roll and preparation method thereof Download PDFInfo
- Publication number
- CN104719380A CN104719380A CN201310717687.6A CN201310717687A CN104719380A CN 104719380 A CN104719380 A CN 104719380A CN 201310717687 A CN201310717687 A CN 201310717687A CN 104719380 A CN104719380 A CN 104719380A
- Authority
- CN
- China
- Prior art keywords
- spring roll
- parts
- cladding
- fillings
- chinese yam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a Chinese-yam spring roll and a preparation method thereof. The Chinese-yam spring roll comprises a wrap and filling. The wrap is made of raw materials including, by weight, 25-30 parts of flour, 10-15 parts of walnut powder, 7-10 parts of vegetable oil, 4-6 parts of salt, 15-20 parts of water and 10-15 parts of carrots. The filling is made of raw materials including, by weight, 20-25 parts of Chinese yams, 20-25 parts of red bean paste, 10-15 parts of honey, 5-8 parts of water and 5-8 parts of vegetable oil. The Chinese-yam spring roll has the advantages of rich nutrition, simple preparation process, fragrant and sweet taste and the like.
Description
Technical field
The present invention relates to a kind of wheaten food, especially a kind of with fillings and through the wheaten food of fried processing.
Background technology
As everyone knows, spring roll is one of food liked very much during people live.Known, spring roll is primarily of cladding and fillings two parts composition.At present, people mainly select sweetened bean paste stuffing as fillings main material, although can meet the feed demand of a part of people, cannot improve the nutritive value of spring roll, can not obtain more people accreditation.Known in addition, Chinese yam has very abundant nutritive value, but the existing spring roll also not carrying out processing in the market using Chinese yam as main material, more spring roll tastes can not be provided to select.
Summary of the invention
The object of the invention be to provide a kind of nutritious, preparation is simple, the Chinese yam spring roll of mouthfeel crisp-fried exquisiteness and preparation method thereof.
For achieving the above object, present invention employs following technical scheme:
A kind of Chinese yam spring roll of the present invention, comprise cladding and fillings, described cladding is made up by weight of following raw material, flour 25 ~ 30, walnut powder 10 ~ 15, vegetable oil 7 ~ 10, salt 4 ~ 6, water 15 ~ 20, carrot 10 ~ 15; Described fillings is made up by weight of following raw material, Chinese yam 20 ~ 25, red bean paste 20 ~ 25, honey 10 ~ 15, water 5 ~ 8, vegetable oil 5 ~ 8.
The preparation method of a kind of Chinese yam spring roll of the present invention, through following technique,
(1) make cladding, break into pasty state after first carrot peeling being cooked, then to stir after pasty state carrot is mixed in proportion with flour, walnut powder, vegetable oil, salt, water, and become batter; In pot, brush one deck oil, pot is heated, then scoops out one spoonful of batter and pour in pot, make orange musculus cutaneus;
(2) make fillings, break into pasty state after first Chinese yam peeling being cooked, red bean paste is cooked, then stirs after pasty state Chinese yam is mixed in proportion with red bean paste, honey, water, vegetable oil, make fillings;
(3) be placed in cladding by fillings, then cladding be rolled into web-like, both ends open place folds and uses the cladding of not oil excessively to seal, and makes spring roll;
(4) spring roll is put into oil cauldron to explode to golden yellow and namely can be made into described spring roll.
As shown from the above technical solution, advantage of the present invention is: color and luster is delicious, balanced in nutrition, mouthfeel crisp-fried fine and smooth.
detailed description of the invention
Embodiment 1: Chinese yam spring roll, comprises cladding and fillings, and described cladding is made up by weight of following raw material, 25 parts, flour, walnut powder 10 parts, vegetable oil 7 parts, salt 4 parts, 15 parts, water, 10 parts, carrot; Described fillings is made up by weight of following raw material, Chinese yam 20 parts, red bean paste 20 parts, honey 10 parts, 5 parts, water, vegetable oil 5 parts.Make cladding, break into pasty state after first carrot peeling being cooked, then to stir after pasty state carrot is mixed in proportion with flour, walnut powder, vegetable oil, salt, water, and become batter; In pot, brush one deck oil, pot is heated, then scoops out one spoonful of batter and pour in pot, make orange musculus cutaneus; Make fillings, break into pasty state after first Chinese yam peeling being cooked, red bean paste is cooked, then stirs after pasty state Chinese yam is mixed in proportion with red bean paste, honey, water, vegetable oil, make fillings; Fillings be placed in cladding, then cladding be rolled into web-like, both ends open place folds and uses the cladding of not oil excessively to seal, and makes spring roll; Spring roll is put into oil cauldron to explode to golden yellow and namely can be made into described spring roll.
Above-described embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that those of ordinary skill in the art make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determines.
Claims (2)
1. a Chinese yam spring roll, comprises cladding and fillings, it is characterized in that: described cladding is made up by weight of following raw material, flour 25 ~ 30, walnut powder 10 ~ 15, vegetable oil 7 ~ 10, salt 4 ~ 6, water 15 ~ 20, carrot 10 ~ 15; Described fillings is made up by weight of following raw material, Chinese yam 20 ~ 25, red bean paste 20 ~ 25, honey 10 ~ 15, water 5 ~ 8, vegetable oil 5 ~ 8.
2. a preparation method for Chinese yam spring roll, is characterized in that: through following technique,
(1) make cladding, break into pasty state after first carrot peeling being cooked, then to stir after pasty state carrot is mixed in proportion with flour, walnut powder, vegetable oil, salt, water, and become batter; In pot, brush one deck oil, pot is heated, then scoops out one spoonful of batter and pour in pot, make orange musculus cutaneus;
(2) make fillings, break into pasty state after first Chinese yam peeling being cooked, red bean paste is cooked, then stirs after pasty state Chinese yam is mixed in proportion with red bean paste, honey, water, vegetable oil, make fillings;
(3) be placed in cladding by fillings, then cladding be rolled into web-like, both ends open place folds and uses the cladding of not oil excessively to seal, and makes spring roll;
(4) spring roll is put into oil cauldron to explode to golden yellow and namely can be made into described spring roll.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310717687.6A CN104719380A (en) | 2013-12-24 | 2013-12-24 | Chinese-yam spring roll and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310717687.6A CN104719380A (en) | 2013-12-24 | 2013-12-24 | Chinese-yam spring roll and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104719380A true CN104719380A (en) | 2015-06-24 |
Family
ID=53444252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310717687.6A Pending CN104719380A (en) | 2013-12-24 | 2013-12-24 | Chinese-yam spring roll and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104719380A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110574868A (en) * | 2018-06-08 | 2019-12-17 | 黄锐焕 | chinese yam spring roll wrapper and preparation method thereof |
-
2013
- 2013-12-24 CN CN201310717687.6A patent/CN104719380A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110574868A (en) * | 2018-06-08 | 2019-12-17 | 黄锐焕 | chinese yam spring roll wrapper and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104938983A (en) | Preparation method of oil cooked chili | |
| CN101518287A (en) | Method for preparing chili oil | |
| CN103478750A (en) | Processing method of barbecue and spices thereof | |
| CN102871138A (en) | Method for making stewed pork with brown sauce | |
| CN104687006A (en) | Fish-flavor sauce and preparation method thereof | |
| CN104522560A (en) | Preparation method of marinated bamboo shoot | |
| CN105077183B (en) | A kind of fresh chilli sauce of spicy flavor | |
| CN103637131A (en) | Jerusalem artichoke with hot and spicy sauce and preparation method thereof | |
| CN103932303B (en) | A kind of lotus leaf dark plum peanut butter | |
| CN104286891A (en) | Spicy and hot rabbit meat and preparation method thereof | |
| CN104719380A (en) | Chinese-yam spring roll and preparation method thereof | |
| CN103637168A (en) | Mushroom sauce and making method thereof | |
| CN104886535A (en) | Spicy and hot small river shrimp paste preparation method | |
| CN104366539A (en) | Nutritional spicy roasted duck with egg and preparation method thereof | |
| CN104719379A (en) | Durian spring rolls and making method thereof | |
| CN102907712A (en) | Method for preparing oyster without fishy smells | |
| CN104719689A (en) | Purple sweet potato-coconut spring roll and production method thereof | |
| CN105077185A (en) | Fresh chili sauce with New Orleans taste | |
| CN104187577A (en) | Bibimbap flavoring paste and preparation method thereof | |
| CN104719374A (en) | Nutrient vegetable roll and manufacturing method thereof | |
| CN102845704A (en) | Crispy minced meat seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN103653014A (en) | Tea-oil-fried cock and preparation method thereof | |
| CN103549338A (en) | Nutritional sauce cabbages and preparation method thereof | |
| CN103750361A (en) | Braised pig hoof | |
| CN104719725A (en) | Dragon fruit-lotus seed sweet soup ball |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |