Ambassadors' wives learn to make Chinese dim sum

2. Deep-fried Spring Roll with Shredded Mushroom

Recipe

Needle Mushroom 50g

Coprinus Mushroom 100g

Black Mushroom 100g

Salt 1g

Chicken Powder 2g

Concentrated Chicken Bouillon 2g

Oyster Sauce 2g

Potato Starch 2g

Water Chestnut Starch 2g

Sliced Carrot 10g

Spring Roll Wrapper 1 bag

Olive Oil 1 bottle

Pre-work Preparation

1. Stewed Chicken Soup: stew the chicken with some water for 2 hours (0.5kg chicken for 1 kg water)

2. The Concentrated Chicken Bouillon: can be purchased at supermarket

3. Thicken Soup: stir in potato starch 2g, water chestnut starch 2g with some cold water

4. Spring Roll Wrapper: can be purchased at supermarket

5. The Paste: mix some flour and water to become viscous

Cooking Process

1. Stir fry needle mushroom, coprinus mushroom and black mushroom in a pan with some oil, after 2-3 minutes, add salt 1g, chicken powder 2g, oyster sauce 2g, concentrated chicken bouillon 2g and stewed chicken soup 100g, stirring up.

2. Add a little thicken soup to the fried mushrooms, mix together until viscous.

3. Make spring roll wrapper into square (as chef's instructions) or purchase it from supermarket directly.

4. Put stir-fried mushrooms and raw sliced carrot into the spring roll wrapper, according to chef's instructions to roll up, finally paste it with the "Paste" we prepared in advance.

5. Put enough oil to cover the spring roll, temperature should be about 170-190 degrees, when the proper temperature is reached, put the spring rolls into the pot, fry until a golden color, around 5 minutes.

6. Plate set-up.